Sheet Pan Meatloaf Dinner

Active Time: 15 Mins
Total Time: 45 Mins
Yield: Serves 4 (serving size: 1 meatloaf, about ⅔ cup potatoes, and ½ cup green beans)


  • Cooking spray
  • 1 1/2 pounds russet potatoes, peeled and cut into ⅓- to ½-inch cubes
  • 1/4 cup water
  • 1/3 cup whole-wheat panko
  • 1/3 cup grated yellow onion (grated on large holes of a box grater)
  • 1/3 cup ketchup, divided
  • 3/4 teaspoon kosher salt, divided
  • 3/4 teaspoon freshly ground black pepper, divided
  • 1 large garlic clove, finely grated
  • 1 pound 93% lean ground beef
  • 1 large egg
  • 2 ounces Colby-Jack cheese, diced
  • 12 ounces green beans, trimmed
  • 1 tablespoon olive oil
  • 2/3 cup 1% low-fat milk
  • 1 tablespoon butter

How to Make It

Step 1

Preheat oven to 425°F.

Step 2

Coat a large piece of heavy-duty foil with cooking spray; place potatoes on foil. Drizzle potatoes with water; wrap foil around potatoes, sealing tightly. Place foil packet in one corner of a 13 x 18–inch half sheet pan. Coat rest of sheet pan with cooking spray.

Step 3

Place panko, onion, 2½ tablespoons ketchup, ¼ teaspoon salt, ¼ teaspoon pepper, garlic, beef, and egg in a large bowl; mix well to combine. Add cheese; mix to combine. Divide mixture into 4 equal portions. Shape each portion into a 4 x 2½ –inch freeform loaf on sheet pan. Spread remaining 3 tablespoons ketchup evenly over meatloaves. Bake meatloaves and potatoes at 425°F for 15 minutes.

Step 4

Combine green beans and oil, tossing to coat. Remove pan from oven. Arrange green beans on pan around meat loaves and potatoes. Bake at 425°F for 15 minutes or until meatloaves register 165° on a thermometer. Remove pan from oven.

Step 5

Carefully open foil packet. Place potatoes in a bowl. Add milk, butter, ⅜ teaspoon salt, and ¼ teaspoon pepper. Mash with a potato masher to desired consistency. Sprinkle remaining ⅛ teaspoon salt and ¼ teaspoon pepper on green beans.


Roasted Vegetable Chili with Cornbread Biscuits

Total: 1 hr Active: 35 min Yield: 4 servings Level: Easy

1 head cauliflower, cut into small florets
1 poblano chile pepper, seeded and diced
4 scallions, roughly chopped, plus more for topping
3 tablespoons vegetable oil
1 tablespoon chili powder
1/2 teaspoon ground cumin
Kosher salt
3/4 cup cornmeal
1/2 cup all-purpose flour
2 teaspoons baking powder
1 tablespoon packed light brown sugar
4 tablespoons cold unsalted butter, cubed
2/3 cup cold buttermilk
2/3 cup shredded sharp cheddar cheese
1 15-ounce can black beans, undrained
1 8-ounce can tomato sauce
1 1/4 cups frozen fire-roasted corn, thawed
1 1/2 cups low-sodium vegetable broth

Preheat the broiler. Toss the cauliflower, poblano and scallions with the vegetable oil, chili powder, cumin and 1/2 teaspoon salt on a rimmed baking sheet; spread in a single layer. Broil until the vegetables are browned around the edges, 7 to 10 minutes.

Meanwhile, make the biscuits: Whisk the cornmeal, flour, baking powder,
brown sugar and 3/4 teaspoon salt in a medium bowl. Work the butter
into the cornmeal mixture with your fingers until crumbly. Stir in the buttermilk and 1/3 cup cheese with a fork until combined.

Remove the baking sheet from the broiler and preheat the oven to 475
degrees F. Add the beans and their liquid, the tomato sauce, corn,
vegetable broth and 1/2 teaspoon salt to the roasted vegetables and gently stir.
Spoon the biscuit dough on top in 12 mounds, about 1 1/2 inches apart.
Sprinkle the biscuits with the remaining 1/3 cup cheese.

Bake until the chili starts bubbling and the biscuits are golden and
cooked through, 25 to 30 minutes. Sprinkle with scallions.

Chicken and Dressing Sheet Pan Supper

Prep: 20 Minutes Level: Easy
Cook: 45 Minutes Serves: 4


  • 1/2 loaf Ciabatta, Cut Into 1-inch Pieces
  • 4 cups Cornbread Chunks (use Your Favorite Recipe)
  • 1 whole Medium Red Onion, Cut Into Chunks
  • 3 stalks Celery, Sliced
  • 2 whole Carrots, Peeled And Cut Into Chunks
  • 1-1/2 teaspoon Kosher Salt
  • 1 teaspoon Black Pepper
  • 1/2 teaspoon Ground Sage
  • 1/2 teaspoon Ground Thyme
  • 8 whole Bone In Chicken Thighs
  • 1 whole Half-stick Land O Lakes® Salted Butter, Cut Into Small Pieces


Preheat the oven to 425 degrees. Place the bread cubes, cornbread cubes, onion, celery, and carrots on a sheet pan. Toss together with your hands. Nestle the chicken thighs all around the pan, skin side up. Mix together the salt, pepper, sage, and thyme and sprinkle it all over the chicken, bread, and veggies. Dot the top with the butter.

Place the pan in the oven for 15 minutes. Use a wooden spatula to stir the bread and veggies, mixing in the butter. Do not disturb the chicken. Return the pan to the oven and continue roasting for 25 to 30 minutes, until chicken is completely cooked.

Remove the pan from the oven, stir the bread and veggies, and serve!

Recipe from Pioneer Woman.

White Bean Roasted Red Pepper Dip

Tired of dips that were nothing but cream and egregious amounts of dairy fat, and bored by all of the white bean dips out there that were nothing but bean-swapped hummus, this has got to be one of the first recipes I ever created. Low-fat and or fat-free cream cheese work equally well in here, as does goat cheese or mascarpone. A sprinkle of chives makes it even prettier, but it will disappear quickly, with or without them.

1 15-ounce can of white cannelini or navy beans, drained and rinsed
1 small jar roasted red peppers, or about 1 cup, drained
3 ounces cream cheese, softened
1 clove garlic, minced
Juice from half a lemon
Salt and pepper to taste

Puree everything in a food processor until smooth. Bachelors, your margarita blender will work, too.

Serve with baked pita chips.

Recipe from Smitten Kitchen.

Skillet Chicken Pot Pie

2 whole chicken breasts,
1 lbs
2 tbsp olive oil
1/2 cup white onion
chopped 1 cup white mushrooms
sliced 2 cloves garlic minced
2 cups frozen vegetable madly/ mix
1 can 14.5oz cream of chicken soup
1 sheet pie crust
1 tsp Italian seasoning
1 pinch oregano
1 pinch onion powder
1 pinch sea salt and pepper to taste
1 whole egg beaten, for brushing

1. Pre­heat oven to 400F degrees. 2. Place two chicken breasts in a hot steamer basket. Add oregano, onion powder and season with salt andpepper to taste. Cover and cook for 20 minutes. Check the center of the chicken to make sure it iscooked through. When done transfer to a cutting board and cute into small cubes. 3. Meanwhile, heat oil in a large skillet. Add onion, garlic and mushrooms. Sauté for 3­4 minutes or until onion is translucent and fragrant.  4. Next add in vegetable mix, cubed chicken and cream of chicken soup. Season with Italian seasoning andadjust the salt according to your taste. Stir and simmer for 5 minutes. 5. Remove from stove. Place pie crust over the chicken and veggie mix. Fold the dough inside forming acurly edge. Cut four slits in on top of the crust to vent.  6. Bake for 20 minutes or until crust is golden brown.

Recipe from Garden in the Kitchen.

Roasted Bratwurst with Peppers and Onions

You don’t need a grill to make these sweet and tangy Roasted Bratwurst with
Peppers and Onions because the oven does all the work.

Servings: 5

2 Tbsp olive oil $0.26
1 Tbsp red wine vinegar $0.10
1/2 Tbsp coarse mustard $0.03
1/4 tsp garlic powder $0.02
1/8 tsp salt $0.01
Freshly cracked pepper $0.05
3 bell peppers (any color) $2.57
1 onion $0.28
5 bratwurst links $3.49
5 buns $1.56
2 oz. cheddar (optional topping) $0.50
4 Tbsp mustard (optional topping) $0.24

1. Preheat the oven to 400ºF. In a small bowl stir together the olive oil, red wine vinegar, coarse mustard, garlic powder, salt, and pepper. Set the vinaigrette aside.
2. Slice the bell peppers and onion into 1/4­inch strips and place them on a large baking sheet. Add the bratwurst links to the baking sheet, then drizzle the vinaigrette over top. Toss the peppers, onions, and bratwurst until everything is coated in vinaigrette.
3. Place the baking sheet in the oven and roast for 20 minutes, then give everything a good stir. Return the baking sheet to the oven and roast for another 20­25 minutes, or until the bratwurst, peppers, and onions, have browned on the edges.
4. Stuff the bratwurst, peppers, and onions into the buns and top with shredded cheddar if desired. Place them back in the oven for about 5 minutes to melt the cheese and toast the buns. Top with more mustard just before serving.

Recipe from Budget Bytes.

Make Ahead Baked Ziti

Serves: 8 Serving Size = 1/8 slice from pan, 1/2 orange Prep Time: 30 m Cook Time: 40 m


2 ounce – ricotta cheese, part skim milk
4 tablespoon – olive oil
teaspoon – salt
teaspoon – black pepper, ground
12 ounce – mozzarella cheese
2 ounce – Parmesan cheese, grated
16 ounce – pasta, ziti
3 clove – garlic
teaspoon – red pepper/chili flakes
56 ounce – crushed tomatoes, canned S
SERVE WITH: 4 medium – orange


1. Mix ricotta, 2 tablespoons olive oil, salt and pepper in a mixing bowl. In a separate bowl, mix the shredded mozzarella and grated Parmesan cheese together. (2 ounces of grated Parmesan is about 1/2 cup).

2. Cook ziti as directed on package to al dente.

3. Using the same pot you cooked the pasta, add the remaining 2 tablespoons olive oil, minced garlic and red pepper akes. Heat over medium for 1-2 minutes. Add crushed tomatoes and bring to a simmer; cook for 15 minutes, stirring occasionally. Season with salt and pepper as desired.

4. Remove from heat and mix with pasta.

5. Add half the pasta to a 9X13 inch baking dish. Scoop large spoonfuls of ricotta mixture over pasta and gently spread around. Pour over the remaining pasta.

6. Sprinkle with the mozzarella and Parmesan cheese mixture.

7. Cover with plastic wrap and then foil. Refrigerate for 24 hours or toss in the freezer for up to a month.

8. When ready to bake, thaw overnight if needed. Remove both the foil and plastic wrap. Lightly cover with foil and preheat the oven to 400 degrees.

9. Bake for 20-25 minutes, remove foil and bake for an additional 15-20 minutes.

10. Serve hot with orange slices on the side.

Recipe from Super Healthy Kids.

Chicken and Waffles with Kicky Syrup


Cooking spray
1/4 cup pure maple syrup
1 tablespoon Sriracha chili sauce
1 teaspoon reduced-sodium soy sauce
1.1 ounces all-purpose our (about 1/4 cup)
1 large egg, lightly beaten
1 cup naturally sweetened cornakes, crushed (about 1 oz.)
1/4 cup whole-wheat panko (Japanese breadcrumbs)
4 (4-oz.) chicken breast cutlets
1/4 teaspoon kosher salt
1/4 teaspoon paprika
1 tablespoon butter, melted


Step 1 Preheat oven to 425 degrees F. Place a wire rack on a rimmed baking sheet. Coat rack with cooking spray.

Step 2 Combine next 3 ingredients (through soy sauce) in a small bowl.

Step 3 Place our in a shallow dish. Place egg in a shallow dish. Combine cornakes and panko in a shallow dish. Sprinkle chicken with salt and paprika. Dredge chicken in our, shaking o excess. Dip chicken in egg; dredge in cornake mixture, pressing to adhere. Place on prepared rack. Drizzle butter evenly over chicken. Bake at 425 degrees F for 10 minutes or until chicken is done and crust is golden.

Step 4 Cook waes according to package directions. Divide waes among 4 plates; top evenly with chicken and syrup mixture. Sprinkle with green onions.

Recipe from Cooking Light.

Sour Cream Cheesecake Cupcakes

Notes: The recipe makes lots of extra graham cracker crust, but not really much layer 1 (cream cheese layer). I did the full 24, but I think if I made it again I’d do only 18 so they could each have more of the cheesecake part to them.

I used unsalted butter in the crust and added a teaspoon of salt.

I have a jar of leftover graham cracker crust that I’ve been eating with a spoon.

  • Prep Time: 0 mins
  • Total Time: 40 mins
  • Yield: 24 cupcakes



      • 16 graham crackers
      • 1/4 lb melted butter
      • 1/4 cup sugar


      • 16 ounces cream cheese
      • 2 eggs
      • 1/2 cup sugar
      • 1/2 teaspoon vanilla


      • 1 pint sour cream
      • 1/3 cup sugar


    • 1 lb frozen berries
    • 1 1/2 tablespoons cornstarch


  1. Crust:.
  2. In a medium sized bowl pulverize the graham crackers.
  3. Stir the melted butter and 1/4 cup sugar into the crackers.
  4. Put a tablespoon of the mixture into each cupcake holder.
  5. Press firmly and evenly on the bottom.
  6. First Layer:.
  7. Combine cream cheese, eggs, 1/2 cup sugar, and vanilla in a medium sized bowl and mix until smooth and creamy.

Recipe from Food Network.

Chicken Bacon Pressed Picnic Sandwiches with Raspberry Honey Mustard


  • 2 loaves sesame semolina, unsliced
  • 1/2 cup honey mustard
  • 1/2 cup raspberry preserves
  • 1.5 to 2 pounds shredded rotisserie chicken
  • 1 pound bacon, cooked
  • 1 pound sliced extra-sharp cheddar cheese
  • 1/2 small red onion, sliced
  • 4 large handfuls of baby spinach


  1. Using a bread knife, cut the very top of the loaves off. You don’t want the bread pieces to be even halves– you only want to take the very tops off of the loaves so you can hollow out the bottom pieces and fill them with your sandwich ingredients.
  2. Cut around the inside of the bottom halves, making sure not to cut all the way through. Remove the majority of the tender bread in the center.
  3. Whisk together the honey mustard and the preserves. spread a generous amount in the bottom bread pieces. Reserve the rest of the raspberry honey mustard for later.
  4. Press the chicken over the raspberry honey mustard. Then layer with the bacon, cheddar cheese, red onion, and baby spinach, in that order. Press down as you go so that you can fit as much filling as possible.
  5. Cover the sandwiches with the top bread piece and wrap them very, very tightly with plastic wrap all over. Place the sandwiches in the refrigerator and top them with heavy objects to press them down– cast iron skillets, heavy books, and weights balanced on baking sheets all work well. You want to have about 30 pounds of total pressure on them, if possible, but less will still work.
  6. Allow the sandwiches to press and the flavors to marry overnight, or for at least 4 hours.
  7. Remove the sandwiches from the refrigerator, unwrap, and slice into small servings, about 8 pieces per loaf. Allow the picnic sandwiches to come to room temperature and serve with the remaining raspberry mustard

Recipe from Host the Toast.