Meatloaf Donuts with Mashed Potatoes and Gravy

Why meatloaf "donuts"? The short answer: Why not? You know I love to play with my food and these mini meatloaves are a fun way to turn an ordinary meal and into something special. Plus, there's also the benefit of using a pan that rarely gets used (at least in my house - I clearly don't make donuts enough). 

About the seasoning: You'll notice that I used onion and garlic in all three recipes - the meatloaf, mashed potatoes and gravy. It's subtle, yet consistent, and everything works together beautifully. 

About serving: You can serve the dish however you want - with the meatloaves on top of the mashed potatoes, or with them leaning off to the side. It really doesn't matter, as long as you serve it - you'll love it! 

Meatloaf "Donuts" with Mashed Potatoes and Gravy

For the meatloaf: 
1 pound lean ground beef
1/3 cup Italian-style seasoned bread crumbs
1 large egg
1 tablespoon grated parmesan cheese
1 teaspoon oregano
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup ketchup
For the mashed potatoes: 
2 russet baking potatoes, peeled and cut into 2-inch chunks
2 tablespoons butter
1/4 cup milk, or more if needed
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Salt and ground black pepper
For the gravy: 
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 1/2 cups beef broth
Salt and ground black pepper

Preheat the oven to 350 degrees.
In a large bowl, combine the beef, bread crumbs, egg, parmesan cheese, oregano, onion powder, garlic powder, salt, and pepper. Mix well. Press the mixture into a 12-mold donut pan, or two 6-mold donut pans. Spread the ketchup over each meatloaf. 

Bake for 20 to 25 minutes, until the meatloaves are cooked through (they will pull away from the sides of the donut mold). Let rest for 5 minutes before serving.

Meanwhile, to make the mashed potatoes, place the cubed potatoes in a large stock pot and pour over enough cold water to cover by about 2 inches. Set the pan over high heat and bring to a boil. Boil for 10 to 12 minutes, until fork-tender (if the water starts to boil over, reduce the heat to medium-high). Drain and return the potatoes to the pot. Add the butter, milk, onion powder, and garlic powder and mash until smooth (or smooth-ish), adding more milk if necessary. Season to taste with salt and pepper. 
To make the gravy, melt the butter in a small saucepan over medium heat. When the butter is bubbly/foamy, whisk in the flour. Cook for 1 minute, whisking constantly. Whisk in the onion powder and garlic powder and cook for 30 seconds. Whisk in the broth and bring to a simmer, whisking constantly. Simmer for 2 to 3 minutes, until the mixture thickens, adding more broth if the mixture is too thick for your liking. Season to taste with salt and pepper. 
Serve the meatloaves with the mashed potatoes and gravy - served however you like! 

Serves 4