Easy Mini Honey Mustard Meatloaf Recipe with Roasted Potatoes: Your Perfect Weeknight Dinner Solution
Welcome to a recipe that’s not just a meal, but a trip down memory lane and a true family favorite! This Mini Honey Mustard Meatloaf recipe with perfectly roasted potatoes is a consistently delightful hit in my household. It’s the kind of comforting, homemade dish that disappears quickly from the dinner table, making it an ideal choice for busy weeknights when you crave something wholesome, satisfying, and incredibly easy to prepare. These individual meatloaves are not only quick to cook but also feature a tangy-sweet honey mustard glaze that makes them absolutely irresistible. Paired with simple, crispy roasted potatoes, you’ll have a complete, well-rounded meal that everyone will love.
This beloved recipe’s origins trace back to an old favorite from Everyday Food Magazine – a publication many will fondly remember. It was always a treasure trove of simple, straightforward recipes, perfectly aligning with my personal cooking style: delicious meals without unnecessary fuss. I’m incredibly grateful for my habit of saving stacks of these magazines; just the other day, I was flipping through them and found myself dog-earing countless pages of recipes I still want to try. This particular Mini Honey Mustard Meatloaf was one such gem, offering an innovative twist on a classic comfort food. It’s a testament to good, timeless recipes that they continue to inspire and nourish us years later.
I originally crafted and shared this Mini Honey Mustard Meatloaf recipe way back in June of 2008, shortly after I first embarked on my blogging journey. It’s truly remarkable to look back at that time and see how much has changed, yet how some things, like the enduring appeal of this dish, remain constant. Here’s a peek at the picture I took of dinner that night – a snapshot from the very beginning of this culinary adventure:
It’s hard to articulate the feeling of revisiting a recipe I first shared nearly two decades ago. I can vividly recall the day I made that meal, serving it to my two young children, who at the time were just three and one year old. The memories attached to this dish are incredibly sweet and a bit surreal. My husband immediately fell in love with it, and his enthusiasm hasn’t waned. My children, now much older, still light up when this makes an appearance. Meatloaf isn’t a frequent visitor to our dinner table, so when it does, especially in this delicious honey mustard form, it’s always met with genuine excitement and a clean plate. This consistent positive feedback is a clear sign that I really ought to bring this Mini Honey Mustard Meatloaf back into our regular dinner rotation more often!
Crafting Your Perfect Mini Meatloaves: Ingredients & Customization
As I mentioned, these mini meatloaves are wonderfully simple and straightforward, making them accessible to cooks of all skill levels. For the meat base, I typically opt for ground chuck, which provides a fantastic balance of flavor and juiciness that meatloaf truly benefits from. However, if you’re looking for a lighter option, lean ground beef works equally well and I’ve used it many times with excellent results. The choice is entirely yours, depending on your dietary preferences and what you have on hand. I often pick up ground chuck when I visit The Fresh Market on Tuesdays, taking advantage of their great deals. The key is to select good quality ground beef to ensure the best flavor and texture in your finished meatloaves.
Beyond the meat, the other ingredients are pantry staples: eggs to bind, panko breadcrumbs for a lighter texture (far superior to regular breadcrumbs in my opinion!), and a touch of garlic powder for seasoning. The star of the show, of course, is the honey mustard glaze. A simple blend of mustard, ketchup, and honey creates a sweet, tangy, and slightly savory coating that caramelizes beautifully in the oven, sealing in moisture and adding an incredible depth of flavor. And let’s not forget the shredded white cheddar, which melts into a cheesy crown atop each meatloaf, adding another layer of deliciousness.
The Perfect Pairing: Easy Roasted Potatoes
One of the many benefits of this meal is its brilliant efficiency. You can simultaneously roast your side dish alongside the meatloaves in the same oven, saving both time and effort. My kids are absolutely obsessed with roasted potatoes, so they feature quite frequently in our meal plans. My go-to method is incredibly simple: quartered baby red potatoes tossed with a generous drizzle of olive oil, a sprinkle of garlic powder, and a good pinch of coarse salt and freshly ground pepper. That’s it! They emerge from the oven golden brown, crispy on the outside, and wonderfully fluffy on the inside – the ideal complement to the savory meatloaves.
Complete Your Meal: Portion Control & Delicious Sides
To round out your plate and create a truly satisfying and balanced home-cooked meal, I highly recommend adding a fresh, crisp green salad. The bright, fresh flavors of the salad provide a lovely counterpoint to the rich, savory meatloaves and tender potatoes. This combination truly epitomizes comfort food at its finest, offering warmth, flavor, and a sense of coziness. What I particularly love about this recipe is the inherent portion control that comes with making mini meatloaves. Each individual serving is perfectly sized, helping you enjoy this delicious dish without overindulging. While ground chuck isn’t the leanest of meats, knowing I’m eating a sensible portion brings peace of mind. If you are more concerned about fat intake, rest assured that switching to lean ground beef is an easy and effective modification without sacrificing much flavor.
Need more ground beef recipe ideas to keep your meal rotation fresh and exciting? Take a look at this fantastic Ground Beef Stroganoff for another hearty classic, and this innovative Instant Pot Low-Carb Soup with Ground Beef for a quick and healthy option.
Tips for Making the Best Mini Honey Mustard Meatloaves
- Don’t Overmix the Meat: Overmixing can lead to tough meatloaves. Gently combine the ingredients until just incorporated to keep them tender and moist.
- Evenly Shaped Loaves: For consistent cooking, try to make your mini meatloaves roughly the same size and shape. A simple rectangular or oval shape works best.
- Customize Your Glaze: Feel free to adjust the ratios of honey, mustard, and ketchup in the glaze to suit your taste. Want more tang? Add more mustard. Prefer it sweeter? A little extra honey will do the trick. A pinch of cayenne pepper can add a subtle kick!
- Don’t Overcrowd the Pan: Ensure there’s enough space between each mini meatloaf and potato on their respective baking sheets. This allows for proper air circulation, leading to better browning and crisping.
- Check for Doneness: The internal temperature of meatloaf should reach 160°F (71°C) for ground beef. A meat thermometer is your best friend here to ensure they are safely cooked through without being overcooked and dry.
Variations & Customizations for Your Mini Meatloaves
This recipe is incredibly versatile, allowing for many delicious adaptations based on your preferences or what you have in your pantry:
- Alternative Meats: While ground beef chuck is fantastic, you can easily substitute with ground turkey or chicken for an even leaner option. Ground pork or a combination of beef and pork would also add a rich flavor.
- Cheese Swaps: Not a fan of white cheddar? Feel free to use sharp yellow cheddar, Monterey Jack, or even a smoked gouda for a different flavor profile.
- Add Veggies to the Mix: Finely diced onions, bell peppers, or even grated carrots can be folded into the meat mixture for added nutrition and moisture. Sauté them first to soften them and bring out their flavor.
- Spice it Up: For those who enjoy a bit of heat, consider adding a pinch of red pepper flakes or a dash of hot sauce to the honey mustard glaze.
- Different Roasted Vegetables: Instead of baby red potatoes, try roasting sweet potatoes, Brussels sprouts, broccoli florets, or asparagus alongside your meatloaves.
Make Ahead & Storage Tips
This mini honey mustard meatloaf recipe is wonderfully convenient for meal prepping. You can prepare the meatloaf mixture ahead of time and form the loaves. Store them covered in the refrigerator for up to 24 hours before baking. Leftover cooked meatloaves will keep well in an airtight container in the refrigerator for 3-4 days. They reheat beautifully in the microwave or oven. For longer storage, you can freeze individual cooked meatloaves. Wrap each tightly in plastic wrap, then aluminum foil, and store in a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions (FAQs)
- Q: Can I make one large meatloaf instead of mini ones?
- A: Yes, you certainly can! If making one large meatloaf, shape it into a loaf and place it on a baking sheet. The cooking time will be longer, likely 45-60 minutes, and it’s essential to use a meat thermometer to ensure the internal temperature reaches 160°F (71°C). The honey mustard glaze and cheddar can be applied in the last 15-20 minutes of baking.
- Q: What kind of mustard works best for the glaze?
- A: I recommend using a good quality Dijon mustard or a classic yellow mustard. Dijon will offer a sharper, more complex flavor, while yellow mustard provides a more traditional, slightly milder taste. Both work wonderfully in combination with the honey and ketchup.
- Q: Can I skip the cheese on top?
- A: Absolutely! While the melted cheddar adds a delicious gooey layer, the meatloaves are still fantastic without it. If you’re dairy-free or simply prefer them plain, feel free to omit the cheese.
- Q: How do I know when the mini meatloaves are cooked through?
- A: The best way to ensure they are safely cooked is by using a meat thermometer. Insert it into the center of a meatloaf; it should read 160°F (71°C). Visually, they should be browned on the outside and firm to the touch.
- Q: What other side dishes pair well with this meal?
- A: Beyond roasted potatoes and a green salad, steamed green beans, corn on the cob, mashed potatoes, or even a simple rice pilaf would be excellent choices to serve alongside these flavorful honey mustard meatloaves.
Mini Honey Mustard Meatloaf with Roasted Potatoes
- Author: Aggies Kitchen
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Cuisine: American
Mini Meatloaf recipe topped with homemade honey mustard and cheddar cheese. Portion controlled and cute for kids! Serve with roasted red potatoes and salad and you’ve got yourself dinner!
Ingredients
- 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
Instructions
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Preheat oven to 450 degrees F (230°C). Set oven racks in top and bottom thirds of oven. Brush a rimmed baking sheet with oil or spray with cooking spray.
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In a small bowl, thoroughly mix together mustard, ketchup, and honey to create the honey mustard glaze.
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In a medium bowl, combine the ground beef, beaten eggs, panko breadcrumbs, garlic powder, half of the prepared mustard mixture, 1/2 cup of the shredded cheddar, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Mix gently until just combined (do not overmix). Form the mixture into six individual 2-by-4-inch loaves; place them evenly spaced on the prepared baking sheet. Brush the tops of the meatloaves with the remaining honey mustard mixture and sprinkle with the remaining 1/2 cup cheddar cheese.
- On another baking sheet, toss the quartered potatoes with olive oil, garlic powder, salt, and pepper until evenly coated.
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Transfer the meatloaves to the top rack in the preheated oven and the seasoned potatoes to the bottom rack. Bake until the meatloaves are cooked through and the internal temperature reaches 160°F (71°C), typically 15 to 20 minutes. Rotate both baking sheets after the first 10 minutes to ensure even cooking. Once the meatloaves are done, remove them from the oven and continue to cook the potatoes for another 10 minutes, or until they are beautifully browned and crisp. Serve the Mini Honey Mustard Meatloaves immediately with the oven-roasted potatoes and a fresh green salad.
Notes
Nutrition info is based on using lean ground beef. Cooking times may vary slightly based on oven calibration and the thickness of your meatloaves.
Final Thoughts: A Recipe to Cherish
This Mini Honey Mustard Meatloaf with Roasted Potatoes truly embodies what home cooking is all about: creating nourishing, flavorful meals that bring joy and comfort to your family table. Its simplicity, delicious taste, and the ease of cooking make it an undeniable winner for any weeknight, or even a relaxed weekend meal. The sweet and tangy glaze, paired with the savory meatloaves and crispy potatoes, creates a flavor combination that’s both familiar and exciting. I encourage you to add this recipe to your rotation; it’s a proven crowd-pleaser that carries a special bit of history and a whole lot of love in every bite. Enjoy making new memories around this delightful meal!