Thursday, May 12, 2005

Mini Honey-Mustard Meatloaves with Roasted Fingerling Potatoes

Mini Honey-Mustard Meatloaves with Roasted Fingerling Potatoes (Adapted from Everyday Food)

2 tablespoons honey mustard
2 tablespoons ketchup
16 ounces ground sirloin
1 large egg
1/2 cup panko breadcrumbs
4 ounces shredded sharp white cheddar, divided
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
16 ounces fingerling potatoes
1 tablespoon olive oil

Preheat oven to 450 - place the oven racks in the upper and lower thirds.

In a small bowl, whisk together mustard and ketchup.

In a medium bowl, mix together ground sirloin, egg, panko, 2 ounces (1/2 cup) cheddar, 1/2 teaspoon salt and 1/4 teaspoon fresh ground black pepper. Evenly divide the mixture into 4 portions - shape each into a 2" by 4" loaf and place them on a baking sheet coated with nonstick spray. Brush the loaves with the mustard mixture and sprinkle with the remaining cheddar.

On another baking sheet, add potatoes and toss with olive oil and season to taste with salt and fresh ground black pepper.

Place the pans into the oven and bake until the loaves have cooked through, about 15 to 20 minutes, rotating the sheets after 10 minutes. Remove the loaves and leave the potatoes inside until they are tender, about 5 more minutes.

Makes 4 servings.

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  1. Joe, these look great! I love meat loaf and I love honey mustard flavors...I would never have thought to put the two together. This is definitely one I'm saving!

  2. Elisabeth - Let me know if you try it out!

  3. Oops, I just noticed that you did specify switching them in your recipe. My mistake for not reading thoroughly. Thanks!

  4. Carmen - hee hee! No problem.