Mini Meatloaves with Cheesy Potatoes and Green Beans

Cuisinart original

We’re kicking off the school year with this scaled-down version of an old school classic. The ketchup glaze is sure to be a hit with your kids, and you will revel in the ease of clean up.


Serves 4


2             tablespoons extra virgin olive oil, divided
1¼          pounds Yukon gold potatoes, peeled if desired, cut into ¾- to 1-inch chunks
2             teaspoons kosher salt, divided
½            cup crushed butter crackers, such as Ritz brand
¼            cup whole or low-fat milk
1             large egg, lightly beaten
⅓            cup grated onion
⅓            cup grated green bell pepper
1             tablespoon tomato paste
2             teaspoons Worcestershire sauce
1             teaspoon Dijon-style mustard
1             teaspoon fresh thyme leaves
½            teaspoon freshly ground black pepper
¼            teaspoon garlic powder
1¼          ground beef chuck, preferably 15-20% fat
               Ketchup for tops of meatloaves (about ½ cup)
1             pound green beans, trimmed
½            cup shredded Cheddar, optional

Nutritional information

Nutritional information per serving: Calories 643 (48% from fat) • carb. 49g • pro. 36g • fat 35g • sat. fat 12g • chol. 148mg • sod. 1064mg • calc. 742mg • fiber 6g


  1. Place rack in middle position and preheat oven to 425°F. Lightly coat a Cuisinart® Baking Sheet with 1 teaspoon olive oil. Add the potatoes and toss with 1 tablespoon olive oil and ¼ teaspoon salt. Spread into an even layer and bake for 15 minutes.
  2. Meanwhile, prepare the meatloaf mixture. In a large mixing bowl, combine crushed crackers with milk and let stand until completely moist, 2 to 3 minutes. Add the egg, onion, bell pepper, tomato paste, Worcestershire, mustard, thyme, 1½ teaspoons salt, pepper, and garlic powder, and mix to combine. Add the ground chuck and gently combine using clean hands, careful not to overwork.
  3. Remove potatoes and reduce oven to 400°F. Flip potatoes and move to one side of the baking sheet. Add the green beans and toss with remaining 2 teaspoons olive oil and ¼ teaspoon salt.
  4. Divide meat mixture into 4 equal portions. Make a space on the baking sheet and shape each portion into a 4 x 2½ –inch oblong loaf. Spread the tops of loaves evenly with ketchup. Bake for 30 minutes, until meatloaves register 160°F, tossing the potatoes and beans halfway through. Sprinkle potatoes with Cheddar, if using, at remaining 5 minutes.
  5. Remove from oven and let meatloaves rest for 10 minutes before serving.

You might need