Everyone at work always raves about the various meatloaf recipes at work, so I was pretty excited about dinner last night. I had also been told that the potato pancakes were fantastic and I already knew that I liked the green beans. They were right! This meal was delicious and I wish that I had followed the directions a little bit better on the potato pancakes. I preheated the oven to 425 and prepared a muffin tin. While I was waiting for the oven to heat up, I mixed the ground beef with the seasoning mix. I shaped the meatloaf into 6 balls and placed them in the muffin tins. I added 2 tsp of cheddar cheese to each mini meatloaf and pressed it into the center. Next, I spread the glaze on each meatloaf and put them in the oven for 25 minutes. Towards the end of the meatloaf's cook time, I heated up two skillets to make the green beans and potato pancakes. For the green beans, I toasted the almonds for two minutes, added in the butter, seasoning and green beans, and cooked for about 5 minutes. I added the pancakes to another skillet and cooked them about 3 minutes on each side. I should have kept them frozen, but I didn't see the directions until it was too late. Everything finished up at about the same time and dinner was served. We already knew we loved the green beans, but the meat loaves and pancakes were good, too. The meatloaf had great flavor, was well cooked, and was the perfect size when cooked in the muffin tins. The potato pancakes were tasty, but we really didn't care for the dipping sauce. Overall, we really liked this meal and will definitely be making mini meatloaves in muffin tins more often.

The New Austonian