So can I get an Hallelujah? And an Amen?
The kids are back in school.
But I still love them.
That’s why I make a traditional back to school dinner that is a favorite for everyone. This year’s version was my easiest and healthiest yet so I am passing it on to all of you wonderful people. All my nurturing mommy neuroses come out at the start of school, and I have about a month’s worth of healthy breakfast, lunches, dinners and snacks in my kitchen. Of course this will last about a month until I declare I am burnt out until Christmas break. Jk. Sort of.
Anyway, besides the fact that EVERYONE loves this dish and it is my most requested dinner in my repertoire, I love it because it only takes 25-30 minutes. 20 of that is roasting time where I get the kitchen clean, bags cleaned out and packed again (I am tired just typing that). So when we sit down to dinner we get to talk about everyone’s first day and have minimal clean up and go. to. bed. (Note, I did post a variation on mini meatloaves before but I like this version better).
First, I preheat the oven to 425. That’s right – crazy hot. It will make it cook fast.
Then mix together 2 Tablespoons each ketchup and honey mustard.
Then I mix together the meat loaf. You can use anything – beef, turkey, chicken, a favorite meatloaf mixture. I used turkey and I loved it, so nice and light but filling. Ground meat, egg, 1/2 c. panko breadcrumbs, 1/2 c. white cheddar, and salt and pepper.
Then, you brush a sheet pan with oil so they don’t stick. And get a yummy crusty bottom.
Then you form the meat mixture into little loaves, brush them with the ketchup-honey mustard mixture and then sprinkle the remaining 1/2 c. white cheddar (you can use yellow too) on top.
Then, you slice up 1 lb. (or use 1 potato per person) of white potatoes.
Place the meatloaves on top and the potatoes on the bottom rack. Cook for 10 minutes, then rotate for 10 more. Then remove the meatloaves, letting the potatoes roast for 5 more minutes.
While they do, microwave a bag of Green Beans.
Ok, fine, you can par boil your ones from the farmer’s market. This time I went the easy route and they were yummy. I tossed them in a skillet with 2 T. butter, 2 chopped cloves garlic and 1 teaspoon salt, 1/4 pepper. Love.
Every time I make these, I am always amazed at how fast they are. And how yummy.
Hope this helps you multi-task your lights out.
Mini Turkey Meatloaves with Honey Mustard Sauce & Roasted Potatoes (printer version here)-
2 T. olive oil (plus more for baking sheet)
2 T. honey mustard
2 T. ketchup
1 pound ground Turkey (or lean beef)
1 large egg
½ cup panko bread crumbs
1 cup shredded white cheddar, divided
1 t. salt and ½ t. pepper
1 pound new potatoes, scrubbed and quartered
1 package green beans
2 T. butter
2 cloves garlic, minced
- Preheat oven to 425, with racks in upper and lower thirds. Brush a rimmed backed sheet with oil. In a small bowl, mix together 2 tablespoons mustard and ketchup.
- In a medium bowl, combine beef, egg, panko, ½ c. cheddar, ½ teaspoon salt, ¼ t. pepper. Form into four 2 x 4 inch loaves; place on baking sheet. Brush with mustard mixture; top with remaining ½ c. cheddar. On another rimmed baking sheet, toss potatoes with 1 T. oil, season with salt and pepper.
- 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.
- Meanwhile, cook green beans in microwavable bag, or parboil for 3 minutes in boiling water. Drain. Heat butter in pan, add garlic for one minute, then add green beans. Cook through, stirring so garlic doesn’t burn, about 3-5 minutes. Season with salt and pepper.
This recipe was adapted from Everyday Food by Martha Stewart