Mini Honey-Mustard Meatloaves with Roasted Potatoes
Recipe information
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Cooking:
35 min.
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Servings per container:
4
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Source:

Ingredients for - Mini Honey-Mustard Meatloaves with Roasted Potatoes

1. 2 tbsp. olive oil -
2. 2 tbsp. honey mustard -
3. 1 tsp. honey mustard -
4. 2 tbsp. ketchup -
5. 1 lb. ground beef chuck -
6. 1 large egg -
7. 1/2 c. panko (Japanese breadcrumbs) -
8. 1 c. shredded white cheddar -
9. Coarse salt -
10. Ground pepper -
11. 1 lb. white new potatoes -
12. 1 tbsp. red-wine vinegar -
13. 1 head Boston lettuce -

How to cook deliciously - Mini Honey-Mustard Meatloaves with Roasted Potatoes

1. Stage

Preheat oven to 450 degrees F, with racks in upper and lower thirds. Brush a rimmed baking sheet with oil. In a small bowl, mix together 2 tablespoons mustard and ketchup.

2. Stage

In a medium bowl, combine beef, egg, panko, 1/2 cup cheddar, 1/2 teaspoon salt, and teaspoon pepper. Form into four 2- by 4-inch loaves; place on baking sheet. Brush with mustard mixture; top with remaining 1/2 cup cheddar. On another rimmed baking sheet, toss potatoes with 1 tablespoon oil; season with salt and pepper.

3. Stage

Transfer meatloaves to upper rack of oven, and place potatoes on lower rack. Bake until loaves are cooked through, 15 to 20 minutes, rotating sheets after 10 minutes. Remove loaves from oven; continue to roast potatoes until tender, about 5 minutes.

4. Stage

Meanwhile, in a large bowl, whisk together remaining tablespoon oil, remaining teaspoon mustard, and vinegar; season with salt and pepper. Add lettuce to bowl, and toss. Serve meatloaves with potatoes and salad.Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.