Mini Glazed Meatloaves with Mashed Potatoes & Roasted Carrots

Directions

1. Preheat the oven to 425°F and line a baking sheet if needed.
2. Finely chop the onion and place it in a medium bowl; add the lean ground beef, the egg, milk, bread crumbs, and a pinch of salt and pepper. Mix with your hands until all the ingredients come together.
3. Stir together ketchup, Dijon mustard, and brown sugar in a small bowl to form a glossy glaze.
4. Divide the meat mixture into six portions and place each into muffin cups or onto the prepared sheet; brush the tops with the glaze and bake until no pink remains, about 20–25 minutes.
5. Meanwhile, peel and dice the potatoes, then place them in a medium saucepan and cover with hot water. Bring to a boil, reduce to a simmer, and cook until tender when pierced with a fork, about 10–12 minutes.
6. Trim and peel the carrots, cut them lengthwise into quarters, arrange on a baking sheet, drizzle with a little olive oil, and season with salt and pepper. Roast until golden and tender, about 10 minutes.
7. When the potatoes are tender, drain and return them to the pot. Add milk, butter, a pinch of salt, and pepper, then mash until smooth. Plate the meatloaves with the mashed potatoes and roasted carrots.