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 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
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.
PRINT THIS RECIPE