Mini Honey Mustard Meatloaves

As for many people, meatloaf is one of my favorite comfort foods, but without a big family to feed, recipes that make one or two loaves at a time can be a bit much. This recipe, however, is absolutely perfect for feeding one or two people for a just meal or two. It's only a short list of readily available ingredients that go into these miniatures, but they still induce all the warm and fuzzy feelings that a good meatloaf should. Delicious piping hot from the oven with a side of mashed potatoes, the leftovers are splendid repurposed into a meatloaf sandwich topped with caramelized onions and even more cheese. If you want to freeze extra (uncooked) meatloaves, as I did, skip the honey mustard-ketchup mixture and cheese topping until you're ready to bake them. Even if the darkness and cold temperatures of winter aren't to your liking, it's the perfect time to cozy up at home with a hearty plate like this one.

Mini Honey Mustard Meatloaves
adapted from Martha Stewart Everyday Food
serves 4

2 tablespoons honey mustard
2 tablespoons ketchup
1 pound ground beef chuck
1 large egg, lightly beaten
1/2 cup whole wheat panko
1 cup shredded cheddar (about 4 ounces)
Coarse salt and ground pepper

1. Preheat oven to 450 degrees, with racks in upper and lower thirds. Brush a rimmed baking sheet with oil. In a small bowl, mix together honey  mustard and ketchup.

2. In a medium bowl, combine beef, egg, panko, 1/2 cup cheddar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Form into four 2-by-4-inch loaves; place on baking sheet. Brush with mustard mixture; top with remaining 1/2 cup cheddar.

3. Transfer meatloaves to oven and bake until loaves are cooked through, 15 to 20 minutes, rotating sheets after 10 minutes.

Turkey Meatballs

This recipe is another classic from The Joy of Cooking. It can also be made into chicken meatballs or turkey/chicken loaf, which is equally as delicious.

I used ketchup instead of tomato paste because I always have that around an am not willing to open a can of tomato paste for 1 tablespoon.

Turkey Meatballs
from The Joy of Cooking

1 tablespoon olive oil
1/2 cup chopped onion
1 garlic clove, minced
1 pound ground turkey or chicken
1 large egg
1/4 cup grated parmesan
2 tablespoons milk
2 tablespoons dry bread crumbs
1 tablespoon tomato paste
1 tablespoon chopped fresh basil or 1 teaspoon dried basil
1 1/2 teaspoons salt
1/2 teaspoon black pepper

1/2 cup cornmeal
2 tablespoons olive oil

1. Heat 1 T. olive oil in a skillet over medium heat.
Add chopped onion and garlic and cook, stirring for 5 to 7 minutes.

2. Transfer onion and garlic to a medium bowl and add ground turkey, egg, Parmesan cheese, milk, bread crumbs, tomato paste, basil, salt and pepper and thoroughly combine*.

3. Make into 1-inch meatballs and roll in cornmeal.

4. Heat 2 T. olive oil in a large heavy skillet over medium-high heat.
Add the meatballs and cook until brown, about 10 minutes (internal temperature should be at least 165 degrees).


5. Serve with a vegetable or pasta and tomato sauce.

*To make turkey loaf, transfer the mixture to a lightly oiled 8x4-inch or 8 1/2x4 1/2-inch loaf pan and bake at 350 degrees until the center feels firm when pressed, about 35 minutes (internal temperature should be at least 165 degrees). Let stand for 10 minutes before cutting and serving.

Meat Loaf

Meat loaf is the ultimate comfort food, especially when served with a hearty helping of mashed potatoes. This is my favorite meatloaf recipe that I've come across so far, far better than meat loaf made with condensed vegetable soup. Although it's a subtle change, adding brown sugar and dry mustard to the ketchup glaze really makes a big difference.

Meat Loaf
from the Better Homes and Gardens New Cookbook

2 eggs, beaten
3/4 cup milk
2/3 cup fine dry bread crumbs or 2 cups soft bread crumbs (2 1/2 slices)
1/4 cup finely chopped onion
2 tablespoons snipped fresh parsley
1 teaspoon salt
1/2 teaspoons dried leaf sage, basil, or oregano, crushed
1/8 teaspoon black pepper
1 1/2 pounds lean ground beef, ground lamb, or ground por
1/4 cup ketchup
2 tablespoons packed brown sugar
1 teaspoon dry mustard

1. In a medium bowl combine eggs and milk; stir in bread crumbs, onion, parsley, salt, sage, and pepper. Add ground meat; mix well. Lightly pat mixture into an 8x4x2-inch loaf pan.

2. Bake in a 350 degree oven for 1 to 1 1/4 hours or until internal temperature registers 160 degrees on an instant read thermometer. Spoon off fat. In a small bowl combine ketchup, brown sugar, and mustard; spread over meat. Bake for 10 minutes more. Let stand for 10 minutes before cutting into eight slices.