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.

• 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

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

• 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