Mini Meatloaf with Honey Mustard with Roasted Potatoes
This Mini Honey Mustard Meatloaf recipe is always a hit it my house! Great for a weeknight dinner, these are so easy to make, and quick to get to the table.
This recipe was inspired by one I found in Everyday Food Magazine – does anyone remember that magazine? It was always one of my favorites, and I’m so happy I chose to save a huge stash of them. I was just looking through them the other day and I can’t tell you how many pages I dog-eared with recipes that I want to make. Their recipes are always simple and straight forward, which is definitely my style of cooking.
I originally made this Mini Honey Mustard Meatloaf recipe in June of 2008 when I first started blogging. Here’s the picture I took of dinner that night:
You have no idea how it feels to look back almost 9 years to one of the first recipes I shared on this blog. It’s like I remember exactly the day I made the meal, and served it to my, at the time, 2 children who were only 3 and 1 years old!! It’s crazy. I remember my husband loving this one, and he still does. My kids too – I don’t make a lot of meatloaf, so this was a real treat for them and their response is always a good one. I need to put this back in the rotation more often!
Like I said before, these are simple and straight forward. I used ground chuck in the recipe this time around but I’ve used lean ground beef before as well. Your choice. I tend to pick up ground chuck occasionally when I shop at The Fresh Market for their $2.99 chicken and chuck Tuesdays.
What’s great about this meal is you can use the oven to roast up the potatoes at the same time. My kids adore roasted potatoes so I make them pretty often. This is one of my go-to ways to make them – a little olive oil, garlic powder, salt and pepper. Easy peasy.
Round out your plate with a nice green salad and you’ve got yourself a nice home cooked meal. Comfort food right? The best part for me is the portion controlled meatloaf. It’s the perfect amount and although it’s not the leanest of meats, I know I’m not eating more than I should. If you are concerned about your fat intake, then definitely switch to lean ground beef.
- 1 tablespoon oil or cooking spray
- 3 tablespoons mustard
- 3 tablespoons ketchup
- 3 tablespoons honey
- 1.5 pounds ground beef chuck or lean ground beef
- 2 large eggs, lightly beaten
- 1/2 teaspoon garlic powder
- 1/2 cup panko (Japanese breadcrumbs)
- 1 cup shredded white cheddar (about 4 ounces)
- 1.5 lbs baby red potatoes, quartered
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Coarse salt and ground pepper
- Preheat oven to 450 degrees. Set oven racks in top and bottom thirds of oven. Brush a rimmed baking sheet with oil or spray with cooking spray.
- In a small bowl, mix together mustard, ketchup and honey.
- In a medium bowl, combine beef, eggs, panko, garlic powder, 1/2 mustard mixture, 1/2 cup cheddar, 1/2 teaspoon salt, and teaspoon pepper. Form into six 2-by-4-inch loaves; place on baking sheet. Brush with remaining mustard mixture and top with remaining 1/2 cup cheddar.
- On another baking, toss cut potatoes with olive oil, garlic powder, salt and pepper.
- Transfer meatloaves to top rack in oven and potatoes to bottom rack. Bake until loaves are cooked through, 15 to 20 minutes, rotating baking sheets after first 10 minutes. Remove meatloaves from oven and continue to cook potatoes for another 10 minutes, until browned and crisp. Serve with oven roasted potatoes and salad.
Nutrition info is based on using lean ground beef.
Keywords: meatloaf, mini meatloaf, honey mustard, easy recipe, beef recipe, dinner, roasted potatoes, potato
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