I need one of those count-up boards for my kitchen that show how many days have passed since there was an “accident”. Small burns or knife cuts are usually all that occur, and they are becoming fewer, more far between as I become a better grown-up and less careless in the kitchen.
But as I was cleaning the other day, I passed over the tea kettle, nearly ready to make me a hot cup of Darjeeling, and sustained a steam burn on my wrist. It’s painful. My count-up board, if it existed, would have to be set to zero days.
At work, the plant celebrates every increment of 100 days with no time loss due to injury, usually by serving burgers and soda and mingling conversation as an award. Recent circumstances in my kitchen aside, I think we should celebrate my relative safety-success with some great food.
THIS this is one of those recipes I always wanted to share before Dinners for Winners existed, so I’m excited! Even though I was never too excited about meatloaf. At least not until I tasted these mini loaves – spiked with tangy mustard and melty cheese inside and out! So delicious, and because they’re baked free-standing on a cookie sheet rather than in a loaf pan, they gain wonderful crisp edges while staying super juicy and flavorful.
My husband is a huge meatloaf fan. He would eat meat and potatoes every night for dinner if I would cook that way. (I don’t.) But these suckers helped make me a meatloaf-lover, too.
These are decidedly more meat/more cheese than you usually see on my blog, but honestly, a little comfort-food beef now and then is good for us. And the serving size is no different from your standard cheeseburger equivalent, so swapping out the usual bun for a colorful side salad is an excellent choice already.
If you require ketchup on top for a cake of meat to qualify as meatloaf, please add it. This recipe is rather customizable and you just can’t mess it up. I’ve added a little ketchup to the meat mixture itself and brushed honey mustard on the tops, which I think is fabulous and just unique enough. These mini loaves beg for a side of crisp potato wedges, but on the day I shot these I had used all my potatoes for Brunch Club and had none for the plate. It didn’t matter, the meatloaves disappeared quickly. I even forgot about my wrist. Enjoy!
Mini meatloaves with cheddar and mustardmakes 4 servings adapted from Martha Stewart’s Everyday Food
- 3 tablespoons dijon or spicy brown mustard, divided
- 1 tablespoon honey
- 2 tablespoons ketchup
- 1 pound ground beef chuck (15% lean)
- 1 egg
- 1/2 cup panko or dried breadcrumbs
- 3/4 cup shredded cheddar (about 3 ounces), divided
- dash of fish sauce or Worcestershire
- 1/2 teaspoon each salt and pepper
Heat oven to 450F and line a baking sheet with parchment paper.
Mix 2 tablespoons mustard and honey together in a small dish and set aside.
In a medium bowl, mix beef with remaining 1 tablespoon mustard, the ketchup, egg, panko, 1/2 cup cheddar, fish sauce, salt and pepper. Mix gently until combined. Shape into four loaves and arrange on baking sheet. Brush tops with honey-mustard mixture and sprinkle with remaining cheese.
Bake 15 - 20 minutes, or until just cooked through (160F in the centers). Enjoy!
(You probably won’t end up with any leftovers, but if you do, may I recommend a sandwich: sliced mini meatloaves on sourdough bread, crisp lettuce leaves, mayo and sriracha. Delicious!)