Mini Meatloaf with Green Beans and Potatoes
Embark on a journey of wholesome indulgence with our Mini Meatloaf paired with Green Beans and Potatoes. Crafted with care and health in mind, this dish brings together the rich flavors of perfectly seasoned ground beef and the simplicity and nourishment of roasted small red potatoes and crisp green beans.
4
Serving size
45
Beef
30g Protein
Keto-Friendly
Ingredients
For Meatloaf:
Fresh:
1 pound grass-fed ground beef
2 slices of bacon, halved
1 large egg
4 tablespoons cheddar cheese, grated
1/2 onion, finely diced
1 cup mushrooms, finely diced
3-4 garlic cloves, minced
Staple:
1 tablespoon coconut aminos
1 tablespoon tamari (or soy sauce)
6 tablespoons ketchup (Primal Kitchen recommended)
2 tablespoons brown mustard (Primal Kitchen recommended)
1/4 cup super-fine natural almond flour
1 teaspoon Italian seasoning
1 teaspoon onion powder
Dash of cayenne pepper
1 teaspoon salt (to taste; using Natural Redmond Real Salt)
1 teaspoon freshly ground black pepper (to taste)
For Veggies:
Fresh:
1/2 pound green beans, trimmed
4-5 red potatoes, ¼-inch slices
Staple:
2 tablespoons avocado oil
2 teaspoons aged balsamic vinegar
2 teaspoons salt (to taste; using Natural Redmond Real Salt)
2 teaspoons freshly ground black pepper (to taste)
Grass-fed organic meat and organic non-gmo veggies are linked where available
4
Serving size
Directions
Print Recipe- Preheat your oven to 425°F.
- If not already done, slice the potatoes into ¼-inch thick rounds. Arrange the sliced potatoes on 1/3 of a baking sheet, optionally lined with unbleached parchment paper for easy cleanup. Drizzle with 1 tablespoon of avocado oil, and season with salt and pepper.
- Finely chop the mushrooms and garlic.
- In a large bowl, thoroughly combine ground beef, mushrooms, onions, garlic, 1 tablespoon of brown mustard, almond flour, egg, Italian seasoning, onion powder, cayenne pepper, salt, and pepper. Shape the mixture into 4 small loaves and place them in the center of the baking sheet.
- Create the meatloaf sauce by mixing ketchup, 1 tablespoon of brown mustard, tamari, and coconut aminos in a small bowl. Spread the sauce over each meatloaf and top each with half a slice of bacon.
- Bake meatloaves and potatoes for 15 minutes, then remove from the oven.
- Toss the green beans onto the remaining 1/3 of the baking sheet, coating them with 1 tablespoon of avocado oil, balsamic vinegar, salt, and pepper.
- Continue baking everything for an additional 15 minutes.
- Serve the meatloaf alongside the roasted potatoes and green beans, topped with freshly grated cheddar cheese. Enjoy your flavorful and balanced meal!
Total Macros:
Calories: 599
Protein: 34g (✔️Over 30g)
Carbs: 43.75g
Fat: 33.25g
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