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
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.
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.
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.
In medium bowl, toss green beans with olive oil. Place green beans in the center third of pan.
Bake 20 – 25 minutes, watching vegetables.
GLUTEN FREE – replace whole wheat breadcrumbs with Panko Crumbs.
Nutrition per Serving: Calories 451, Fat 33g, Carbs 33g, Fiber 6g, Sugar 3g, Protein 37g