Apparently nobody in my life likes meatloaf, but mini meatloaves with a non-traditional recipe are a crowd-pleaser for a tough crowd.
I made these for Gavin coming to visit. He hates meatloaf. But he liked these.
We’ve got panko breadcrumbs, ground beef, green onions, eggs, pepper, salt, dijon mustard, honey, and cheddar cheese.
Then add a pound of ground beef. This is some of the grass-fed beef I bought from a local farm.
Then add a handful of panko breadcrumbs. I’m sure regular ones would be okay, but this is what I had in my pantry.
Then add a handfull of shredded cheddar cheese. This is sharp, the only kind of cheddar I buy.
Then you add salt to taste–I used a big pinch.
And add some pepper. It’s impossible to get a picture of yourself grinding pepper, fun fact.
Then crack an egg on top.
Mix it up with your hand(s) until it looks like this:
and your hand looks like this.
Your hands are amazingly efficient and they wash easily. Wonderful things, hands.
Anyway, then you shape your meatloaf mixture into four little meatloaves, like this.
After you have those all set up on a foil-lined baking sheet, you can make the glaze. It’s just a mix of honey
and dijon mustard
Brush this onto your meatloaves.
You can now see why we are using foil. Top the meatloaves with a little more cheese.
Then bake them at 450˚ for about 15 minutes. They should be cooked almost all the way and the top should be nice, bubbly, and golden like this.
I served mine with roasted brussels sprouts. Super-tasty.
- 2-3 scallions, chopped small
- 1 pound ground beef
- 1 handfull panko breadcrumbs
- 1 handful cheddar cheese, plus more for topping
- 1 egg
- salt and pepper
- 1 spoonful honey
- 1 spoonful dijon mustard
Mix together scallions, beef, breadcrumbs, cheese, and egg. Season with salt and pepper. Shape into four small meatloaves. Combine honey and mustard. Brush meatloaves with honey mustard. Top with cheese. Bake in 450˚ oven for 15-18 minutes.