Honey Mustard Mini Meatloaves

September 12, 2012

Ever have those nights where you feel like a homecooked meal but only have 20 minutes?

Then this post is for you.  I got this recipe years ago from the Martha Stewart Everyday Food Magazine (Holy cow, I just looked at it, and it is dated March 2008. Wow, I feel old!). It has totally become one of our families favorites.


The genius of this dish is the mini meatloaves cook fast, in 15-20 min, because the oven is at a whopping 450 degrees the whole time. You roast potato slices at the same time, and make cole slaw or a salad while they are cooking.  Dinner is on the table so fast and it tastes like a Sunday afternoon worth of cooking.

First you throw the usual suspects in a bowl for meatloaves: Egg, Beef, S & P, Panko Bread Crumbs (so good!), and White Cheddar.

Then you form it into 4 small loaves on a tin foil lined baking tray, and smother them with a 1/2 Ketchup, 1/2 Honey Mustard Mixture.


You should coat the pan with cooking spray or oil so they don’t stick. You place them in an oven on the bottom shelf while you put some potato wedges on the top.

After 10 minutes, rotate them. After 5-10 min, loaves should be done.  Leave potatoes in for another 5-10 minutes until they both look like this:


Mini Meatloaves with Roasted Potatoes:

2 T. Olive Oil, plus more for baking sheet

2 T. + 1 t. Honey Mustard

2 T. Ketchup

1 lb. Ground Beef or Turkey

1 large egg, slightly beaten

1/2 c. panko (Japanese Breadcrumbs)

1 c. shredded white cheddar (4 oz.)

S + P

1 lb. whole new potatoes


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

In a medium bowl, combine beef, egg, panko, 1/2 c. cheddar, 1/2 t. salt, and 1/4 t. pepper.  Form into four 2×4 in loaves; place on baking sheet. Brush with mustard mixture, top with remaining 1/2 c. cheddar.  ON another rimmed baking sheet toss potatoes with 1 t. oil, season with s & p.

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

P. S.:

A great addition to this meal, according to the Martha Magazine, is to toss Boston lettuce with a dressing made with 1 T. red wine vinegar, 1 t. Honey Mustard, and T. Extra Virgin Olive Oil, S & P. As you can see from the photo, I went with good old fashioned coleslaw and sauerkraut.  My coleslaw recipe is:

1/2 c. mayo

3 T. milk (add more for desired consistency)

1 T. cider vinegar

1 t. celery salt

Mix together then toss with a bag of coleslaw mix.  You may need to double this depending on the size of the bag of coleslaw.


Happy Eating!

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