Easy Mini Honey-Mustard Meatloaves with Roasted Potatoes & Parmesan Salad

As a kid, I hated meatloaf. No idea why, I just didn't like it. And then I married my husband. One of his favorite meals of all time is meatloaf and potatoes. Maybe my palate has grown-up or maybe it's just from being married to him, but now I love it! I love trying out new recipes since there are so many ways you can make it.

This recipe is awesome because it cooks faster than the regular loaf. Instead of putting a whole meatloaf in a loaf pan, you split it up four ways and form into individual loaves on a baking sheet. This worked perfectly for my family because not only did it cut the baking time (yay!) but it made four even loaves to put right onto four plates! Plus it has amazing flavor and an great texture. My family LOVES it! The potatoes are a super easy, healthy side dish that I make all the time and the salad is a yummy basic that goes with just about any meal! Serious comfort food.

Easy Mini Honey-Mustard Meatloaves with Roasted Potatoes: serves 4

Ingredients:

For Mini-Meatloaves:

• 2 Tbsp. honey mustard
• 2 Tbsp. ketchup
• 1 pound ground beef chuck
• 1 large egg, lightly beaten
• 1/2 cup Panko (Japanese breadcrumbs)
• 1 cup shredded Monterey Jack cheese
• 1/2 tsp. salt
• 1/4 tsp. pepper

For Roasted Potatoes:

• 1-2 pounds white new potatoes, scrubbed and quartered
• coarse salt and ground pepper
• olive oil
• Lawry's season salt

For Parmesan Green Salad:

• 1/2 head iceberg lettuce
• 1/2 head romaine lettuce
• 1 red onion, sliced into rounds, then quartered
• 3/4 c. grated paremsan cheese
• croutons
• ranch dressing

Directions:

1) Preheat oven to 450 degrees, with racks in the upper and lower thirds. In a small bowl, mix together honey mustard and ketchup. Line two baking sheets with parchment paper (makes clean-up so easy!) or spray with cooking spray.

2) In medium bowl, combine beef, egg, panko, 1/2 cup Monterey Jack, salt and pepper. Form into four 2-by-4 inch loaves, placing on one of the baking sheets. Brush tops of loaves with mustard-ketchup mixture and sprinkle remaining 1/2 cup Monterey Jack on top. On  the other baking sheet, toss quartered potatoes with olive oil and season with salt and pepper and Lawry's season salt.

3) Place meatloaf sheet on upper rack of the oven and potatoes on the lower rack. Bake until loaves are cooked through, 15 to 20 minutes. Remove loaves from oven and continue to roast potatoes until tender, about 5 more minutes.

4) Meanwhile in a large serving bowl, toss your lettuces, sliced onions, parmesan and croutons. Add ranch to dressing to taste. Serve meatloaves with a side of potatoes and salad.

5) ENJOY!!

LINKING THIS RECIPE TO THESE FUN PARTIES:

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