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Greek mini meat loaves with potatoes

Fluffy and adorable mini meat loaves baked with some potato wedges for a perfect dinner!
Course Main Course
Cuisine Greek, Mediterranean
Keyword dinner, meat loaves, mpiftekia, one-pan
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 4


  • For the mini loaves
  • 1 pound (1/2 kg) minced beef
  • 2 1/2 full cups stale bread crumbs (150-175 grams)
  • 1 onion, finely chopped or grated
  • 1/2 cup grated tomato, juices and all
  • 1- 1 1/2 tsp salt, or to taste
  • 1 tsp sugar
  • 1/2 tsp baking soda
  • 1/2 tsp freshly grated pepper
  • 1 Tbsp oregano
  • 1 tsp thyme
  • 1/2 cup parsley
  • 1 egg
  • 1/4 cup oil
  • 1/4 cup milk
  • 2 Tbsp water or white wine
  • For the potatoes
  • 2 pounds potatoes
  • 1/3 cup tomato paste
  • 1/2 cup olive oil
  • 3/4 cup water
  • Salt and pepper to taste
  • 1 tablespoon oregano
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon cumin


  1. Preheat oven at 365℉ (185℃)
  2. In a large bowl mix by hand all of the ingredients for the loaves except the milk. Work it well with your hands and start adding the milk until a soft but pliable mixture is formed. You may not need all of the milk.
  3. Grease your hands with some olive oil, separate the mixture into 8 equal portions and form mini meat loaves. Place them in pan large enough to fit them and the potatoes.
  4. Clean and peel the potatoes and cut them into small wedges (not to big, because they will not have been cooked through by the time the loaves are ready) and place them in the pan.
  5. Mix the rest of the ingredients and pour over the potatoes. Shake the pan for even distribution.
  6. Bake for 50 to 60 minutes, turning the loaves and potatoes halfway through baking time. If juices are almost evaporated add some water
  7. When loaves have browned and potatoes are fork tender, take out of the oven and let rest for 15 minutes.
  8. Transfer to plates, spoon some of the thickened juices on top and serve with some salad.
  9. Eat.