When it gets cold outside, I start to crave warm, comfort food. This recipe fits the bill and is a delicious spin on traditional meatloaf. Making mini loaves cuts the cooking time. I make this a quick weeknight meal by making all of it in advance. These little meatloaves are great because they will hold in the fridge for a couple days if you like to do Sunday meal prep, but they also freeze really well. Simply form them into their shape and freeze on a sheet pan until solid, then move to whatever container you want to store them in for freezing. I make the mashed potatoes when I do my Sunday meal prep for the week too. To make this a simple weeknight dinner, I place the meatloaf on one side of a sheet pan, and the dish of mashed potatoes on the other.
Mini White Cheddar Meatloaf
Ingredients
1/2 cup fresh breadcrumbs
1 cup onion, chopped
2 cloves of garlic, chopped
1/2 cup ketchup, divided
1/4 cup chopped fresh parsley
2 Tablespoons grated Parmesan cheese
1 Tablespoon prepared horseradish
1 Tablespoon Dijon mustard
3/4 tsp dried oregano
1/4 tsp salt
1/4 tsp black pepper
4 oz white cheddar cheese, diced
1 egg, lightly beaten
1 1/2 pounds ground beef
Instructions
Preheat oven to 400 degrees. In a large bowl, lightly beat the egg. Add the breadcrumbs, onion, garlic, 1/4 cup ketchup, parsley, parmesan, horseradish, dijon, oregano, salt, and pepper and mix well. Add the ground beef and white cheddar cheese. With your hands, mix the ingredients together until everything is combined well. Form into 6 meatloaves and place on a sheet pan coated with cooking spray. Bake at 400 for 20 minutes. After 20 minutes, brush the remaining 1/4 cup ketchup over the tops of the meatloaves. Bake for an additional 5-10 minutes, until the meatloaf is cooked through.
Notes
I make my favorite mashed potato recipe ahead of time and let it heat in an oven-safe dish on the same pan as the meatloaf.