A classic comfort meal—reimagined for busy families and smaller hands.
🏡 At the Top
This one’s a weeknight hero. It’s everything you love about meatloaf—juicy, cheesy, comforting—but in fun, muffin-sized portions that cook faster and serve easier. Paired with buttery mashed potatoes and crisp green beans, it’s a full plate of feel-good food that kids devour and grown-ups genuinely enjoy.
Made with Iron & Acre’s pasture-raised beef and a few pantry staples, this is what we mean by elevated farm food that fits real life.
🍽 Serves 4 | Prep: 15 min | Cook: 25 min
🛒 Ingredients
For the Meatloaf Cups:
- 1 lb pasture-raised ground beef
- ½ cup panko or breadcrumbs
- 1 egg
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp Worcestershire sauce
- ¼ cup ketchup (plus extra for topping)
- ½ cup shredded cheddar cheese
- Salt & pepper to taste
For the Sides:
- 1½ lbs Yukon Gold potatoes, peeled & cubed
- ¼ cup milk
- 2 tbsp butter
- Salt to taste
- 1 lb green beans, trimmed
🔪 Instructions
👉 Make the Meatloaf Cups:
Preheat oven to 375°F.
In a bowl, mix all meatloaf ingredients until just combined. Divide into 8 muffin tins (lightly greased).
Top each with a small dollop of ketchup.
Bake for 20–25 minutes, until cooked through (internal temp 160°F).
👉 Cook the Potatoes:
While meatloaf bakes, boil potatoes in salted water until fork-tender (12–15 min). Drain, mash with milk, butter, and salt.
👉 Steam or Sauté Green Beans:
Steam until bright and tender-crisp, or sauté with olive oil and a pinch of salt.
🧑🌾 Iron & Acre Tip
Let kids help top the meatloaf cups with ketchup or cheese—easy wins for kitchen confidence.
