In a medium bowl combine beef, egg, breadcrumbs, 1/2 c cheddar, 1/2 t salt and 1/4 t pepper. Form into 4 2"x4" loaves; place on baking sheet. Brush with mustard mixture and top with remaining cheddar.
On another rimmed baking sheet, toss potatoes with 1 T oil; season with salt and pepper
Transfer meatloaves to upper rack of oven and place potatoes on lower rack. Bake until loaves are cooked through, 15-20 minutes, rotating sheets after 10 minutes. Remove loaves from oven; continue to roast potatoes until tender, about 5 minutes more.
Time to Prepare: 45 minutes
Submitted By: Betsy
Original Source: Everyday Food
The original recipe calls for Panko, which my grocery store does not carry, so I substituted white breadcrumbs when I rewrote the recipe here. I tossed the potatoes with some rosemary in addition to the oil, salt and pepper. The meatloaves have a nice slightly sweet taste- when I make them next I will probably add diced pineapple to the meatloaves. I think the addition would make them even better. I cooked them for 20 minutes and there was no pink in the meatloaves; next time I'll cook them for 15 minutes instead.