We had some seriously (y)ucky weather the past two days, so I was craving a comfort food meal. I made these mini meatloaves last night and they were tasty! Also, they qualify for meals that can be frozen for later use. Recipe from here.
Mini Honey-Mustard Meatloaves
olive oil for baking sheet
2 tablespoons honey mustard (I used honey dijon)
2 tablespoons ketchup
1 pound ground meat (I used turkey)
1 large egg, lightly beaten
1/2 cup panko (Japanese breadcrumbs)
1 cup shredded white cheddar (I used a yummy six month aged cheddar)
Coarse salt and ground pepper
Preheat oven to 450 degrees. Brush a rimmed baking sheet with oil. In a small bowl, mix together 2 tablespoons mustard and ketchup.
In a medium bowl, combine meat, egg, panko, 1/2 cup cheddar, 1/2 teaspoon salt, and teaspoon pepper. Form into four 2-by-4-inch loaves; place on baking sheet. Brush with mustard mixture; top with remaining 1/2 cup cheddar.
Transfer meatloaves to upper rack of oven. Bake until loaves are cooked through, 15 to 20 minutes.
The panko made the meatloaves light and fluffy, plus the mustard/ketchup mix was all tart and tangy. I served with salad and yukon gold smashed potatoes. Yum!
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