cooking Life recipes

In the Kitchen: Mini-Meatloaves and Cheesy Potatoes

March 8, 2012

Several weeks ago, I was wondering what to make for my brother-in-law’s birthday meal (his response for a special request was “anything’s fine”). I had recently pinned a recipe for creamy cheesey potatoes and mini-meatloaves on my Pinterest boards, and decided they’d probably make a good combo. They did. In the words of my two-year-old, I should call this “Yummy, yummy, yummy meat and potatoes.” A hearty eater herself, there was not much left when we finished the meal, though her favorite was definitely the mini-meatloaf. She ate two. I ate one. 🙂


Meatloaf Ingredients:

  • 2 eggs
  • 3/4 cup milk
  • 1 cup shredded cheese (we liked Mozerella or 6-Cheese Italian the best)
  • 1/2 cup quick cooking oats
  • 1 teaspoon salt
  • 1 lb. ground beef
  • sprinkles of other seasoning (I used a handful of snipped green onions)

Glaze Ingredients:

  • 2/3 cup ketchup (I use organic–some types with HFCS may make this extra sweet)
  • 1/4 cup packed brown sugar
  • 2 teaspoons mustard

mini-meatloaves ready to be baked


  1. Preheat oven to 350 degrees (F).
  2. In a large bowl, mix all the Meatloaf Ingredients together. Form individual meatloaves (we did 8), and place on a rimmed baking sheet or baking dish.
  3. In another bowl, combine the ketchup, brown sugar and mustard. Stir thoroughly and spread over each meatloaf.
  4. Bake, uncovered, at 350 degrees F for 45 minutes.

Creamy Cheesy Potato Bake


  • 5-6 large red potatoes
  • 1 1/2 cups heavy whipping cream
  • 2 tsp. diced green onions or chives
  • 2 cups shredded mozzarella (or 6-cheese Italian) cheese
  • sprinkling of salt and pepper

Cut and seasoned potatoes, just waiting for shredded cheese prior to baking


  1. Preheat oven to 400 degrees.
  2. Wash and peel (if desired) potatoes. Cut into small french fry size strips and layer over the bottom of a 9 x 13 glass dish.
  3. Pour the heavy whipping cream over the potatoes.
  4. Sprinkle salt and pepper over potatoes, and then half of the green onions.
  5. Sprinkle shredded cheese over the top.
  6. Cover with foil and poke hole to allow a little steam to escape.
  7. Bake at 400 degrees for about 1 hour, or until potatoes are tender. After 45 minutes, remove foil and bake uncovered for remaining time.

Due to the meat and the cheese in the meatloaves and the cheese and cream in the potatoes, this meal does turn out to be a little greasier that what we’re accustomed to. But it didn’t stop any of us. Still, I recommend serving with a salad or steamed veggies to help counter. (To bake together, I set the oven at 400 degrees and baked the potatoes alone for 20 minutes. Then lowered the temp to 375 and added the meatloaf.)

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