Stuffed with melty cheese, these individually-sized meatloaves will become an instant family favorite. You can also customize these mini meatloaves by filling with your favorite cheese. Must try flavor: Fontina.
Cheesy Meatloaves with Potatoes and Green Beans
Yields: 4 servings
Ingredients
- 2 pounds red potatoes, quartered
- 2 tablespoons olive oil, divided
- 2½ teaspoons kosher salt, divided
- 2 pounds ground sirloin
- ⅓ cup panko (Japanese bread crumbs)
- ¾ cup plus ⅓ cup ketchup, divided
- ¼ cup whole milk
- 3 tablespoons grated yellow onion
- 1 large egg
- 1 clove garlic, minced
- 4 (3½-inch) sticks sharp Cheddar cheese
- ¼ cup firmly packed light brown sugar
- 4 tablespoons balsamic vinegar, divided
- 1 pound green beans, trimmed
- 2 cloves garlic, thinly sliced
Instructions
- Preheat oven to 425°.
- In a large bowl, toss together potatoes, 1 tablespoon oil, and 1 teaspoon salt. Spoon onto one side of an 18x13-inch rimmed baking sheet.
- In a large bowl, combine meat, bread crumbs, 1⁄3 cup ketchup, milk, onion, egg, garlic, and 1 teaspoon salt. Divide mixture into 4 equal portions. Shape each portion into a 4x2½-inch loaf. Place 1 stick of cheese in center of each loaf, and shape mixture around cheese. Place loaves in center of pan.
- In a small bowl, combine brown sugar, 2 tablespoons vinegar, and remaining 3⁄4 cup ketchup. Spoon over loaves.
- Bake for 15 minutes.
- In a large bowl, toss together green beans, sliced garlic, remaining 1 tablespoon oil, remaining 2 tablespoons vinegar, and remaining 1⁄2 teaspoon salt. Placeon other side of baking pan. Bake for 10 minutes more.
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