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Potato-topped Mini Meatloaves


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Rate this recipe 4.6/5 (18 Votes)


  • 1 lb. (450 g) extra-lean ground beef
  • 1 pkg. (120 g) Stove Top Lower Sodium Stuffing Mix for Chicken
  • 1 cup water
  • 125 g (1/2 of 250-g pkg.) Philadelphia Light Brick Cream Cheese Spread, cubed
  • 2 cloves garlic, minced
  • 2 cups hot mashed potatoes
  • 1/4 cup chopped fresh parsley
  • 1 can (10 fl oz/284 mL) beef gravy, warmed


Adapted from


Step 1

HEAT oven to 375ºF.

MIX meat, stuffing mix and water; press into 8 muffin cups sprayed with cooking spray.

BAKE 20 to 25 min. or until done (160°F).

ADD cream cheese and garlic to potatoes; stir until cream cheese is melted. Stir in parsley. Scoop over meatloaves. Serve with gravy.

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