Beef Meatloaf & Red Potatoes Dijon

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!

INGREDIENTS:

12 OUNCES RED POTATOES, QUARTERED

1 TBSP OLIVE OIL

1 LB GRASSFED GROUND BEEF

½ CUP ONION, CHOPPED

2/3 CUP WHOLE WHEAT BREADCRUMBS

2 CLOVES GARLIC

½ TBSP DIJON MUSTARD

1 EGG

½ TSP OREGANO

¼ TSP SALT

1/8 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

DIRECTIONS:

STEP 1:

Preheat oven to 400 F, line a large sheet pan with aluminum foil and spray with cooking spray. Place potatoes on the bottom 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, garlic, 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 top third of pan.

STEP 4:

In medium bowl, toss green beans with olive oil. Place green beans in final third of pan. Bake 20-25 minutes, watching vegetables.

PREP VARIATIONS

GLUTEN FREE – replace whole wheat breadcrumbs with Panko Crumbs.

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