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Red potatoes are smaller and more flavorful than a regular brown potato and they also contain fiber, B-vitamins, iron, and potassium. Be sure to leave the peel on because that’s where half the fiber lives!
12 OUNCES RED POTATOES, QUARTERED 1 TBSP OLIVE OIL
1 LB GRASS-FED GROUND BEEF
½ CUP ONION, CHOPPED
2/3 CUP WHOLE WHEAT BREADCRUMBS 2 CLOVES GARLIC
½ TBSP DIJON MUSTARD
½ TSP OREGANO
¼ TSP SALT
⅛ TSP BLACK PEPPER
3 OUNCES WHITE CHEDDAR, DICED INTO 24 CUBES 2 TBSP PARMESAN CHEESE, GRATED
8 OUNCES GREEN BEANS, TRIMMED
1 TSP OLIVE OIL
STEP 1:
Preheat oven to 400 degrees. Line a large sheet pan with aluminum foil and spray with cooking spray. Place potatoes on one third of the pan, drizzle olive oil and salt, toss to combine.
STEP 2:
In medium skillet over medium heat, sauté garlic and onion for 2 minutes, place into large bowl. Combine onion mix, breadcrumbs, mustard, egg, oregano, salt, pepper, and ground beef, mix thoroughly.
STEP 3:
Shape mixture into 8 mini loaves. While shaping, place 3 cubes of cheese into each meatloaf and pinch close. Place mini meatloaves on the third of the pan opposite the potatoes.
STEP 4:
In medium bowl, toss green beans with olive oil. Place green beans in the center third of pan.
STEP 5:
Bake 20 – 25 minutes, watching vegetables.
PREP VARIATIONS
GLUTEN FREE – replace whole wheat breadcrumbs with Panko Crumbs.
Servings: 4
Nutrition per Serving: Calories 451, Fat 33g, Carbs 33g, Fiber 6g, Sugar 3g, Protein 37g
