Bramble & Butter Magazine

This is one of those cozy, deeply satisfying meals that makes your whole kitchen smell like a hug. These mini meatloaves are dressed up with sweet, golden caramelized shallots—half folded gently into the meat mixture, and the rest layered on top like the perfect finishing touch. Add in fluffy mashed potatoes and a silky homemade gravy, and you’ve got yourself a plate worthy of any family dinner night (or let’s be honest—just treating yourself on a Tuesday). My husband requests this one a lot… and I never complain.

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Ingredients

Caramelized Shallot Topping

• 2 shallots, thinly sliced
• 1 tbsp unsalted butter
• 1 tbsp olive oil
• 1 tsp sugar

Mini Meatloaves

• 1 lb lean ground beef
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp kosher salt
• ½ tsp freshly ground black pepper
• 1 egg
• 1 tbsp Worcestershire sauce
• 1 tbsp A1 steak sauce
• 1 tsp Italian seasoning
• Half the caramelized shallots (save the other half for topping)

Meatloaf Glaze

• ⅓ cup ketchup
• ¼ cup A1 steak sauce

Mashed Potatoes

• 5 Yukon Gold potatoes, peeled and diced
• 1 tbsp unsalted butter
• ¼ cup heavy whipping cream
• ⅓ cup mayonnaise
• ¼ tsp dried basil
• Salt and pepper to taste

Homemade Gravy

• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 sprig fresh rosemary, finely minced
• 1 sprig fresh thyme, finely minced
• 1 cup chicken or beef broth
• Salt and pepper to taste

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Step-by-Step Instructions

1. Caramelize the Shallots

In a skillet over medium-low heat, melt butter with olive oil. Add sliced shallots and sugar. Cook, stirring frequently, until soft, golden, and jammy—about 15 minutes. Set aside.

2. Make the Meatloaf Mixture

In a large bowl, combine ground beef, garlic and onion powders, salt, pepper, egg, Worcestershire, A1, and Italian seasoning. Gently fold in half of the caramelized shallots (reserve the rest for topping). Mix just until combined—don’t overwork the meat!

3. Form & Bake

Shape into two mini loaves and place on a baking sheet lined with parchment. In a small bowl, mix ketchup and A1 for the glaze, then brush it over the top of each loaf. Bake at 350°F for about 1 hour, or until the internal temperature hits 165°F. Garnish with the reserved caramelized shallots just before serving.

4. Mashed Potatoes

While the meatloaf bakes, boil the diced Yukon Golds in salted water until fork tender. Drain, then mash with butter, cream, mayonnaise, basil, salt, and pepper until smooth and luscious.

5. Homemade Gravy

In a saucepan, melt the butter and whisk in the flour to make a roux. Cook for 2–3 minutes, then slowly whisk in the broth a bit at a time, allowing it to thicken between pours. Add garlic powder, onion powder, rosemary, thyme, and salt and pepper. Simmer until thick and fragrant.

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Enjoy!

Serve your mini meatloaves on a bed of dreamy mashed potatoes, spoon on that velvety herb gravy, and don’t forget a good piece of crusty bread to mop it all up. This meal is rich, flavorful, and made to be shared. Or savored solo with a blanket and a favorite show—we don’t judge around here.