Mini Meatloaves with Roasted Potatoes and Green Beans

This healthy meatloaf recipe comes complete with two sides – buttery Yukon gold potatoes and fresh green beans. The potatoes go into the oven first to start roasting while you prep the meatloaves and green beans. It's all cooked on two sheet pans, so everything is ready and on the table at the same time.

This mini version makes the perfect portion size for a great, lightened-up, homestyle meal.

Recipe adapted from: Eating Well Magazine, September/October 2014

I have been making this meatloaf dinner for years. It's a simple and easy recipe that is healthy for my family. I adjusted the original version recently, due to dietary restrictions. I replaced the original Italian bread crumbs for my homemade gluten-free bread crumbs (recipe below), and I swapped out the Worcestershire sauce, which is typically not gluten-free, for gluten-free tamari. If your family doesn't require these replacements, feel free to use the original ingredients.

To get started, line two large, rimmed baking sheets with parchment paper or foil that has been sprayed with non-stick cooking spray. This will make your cleanup later a breeze. You're welcome.

Next, in a large bowl, combine the potatoes with the smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon of pepper. Drizzle them with 1 tablespoon of olive oil, toss to coat. Spread the seasoned potatoes in a single layer on one of the prepared baking sheets. Place on the lower oven rack. Roast at 425 degrees for 10 minutes.

While your potatoes are roasting, combine the lean ground beef, egg, minced dried onion, breadcrumbs, 2 tablespoons ketchup, tamari, 1/2 teaspoon garlic powder, 1/2 teaspoon salt and 1/4 teaspoon pepper in the large bowl. Form the mixture into 4 small loaves. Place on the other prepared baking sheet. Brush the tops with the remaining 1 tablespoon ketchup. Remove the potatoes from the oven and put the meatloaves on the lower rack.

Finally, toss the green beans with the remaining 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Move the potatoes to one side of the pan and add the green beans to the other side. Roast the vegetables on the upper rack until the green beans are tender and the meatloaves are cooked through, 20 to 30 minutes more.

This recipe makes 4 servings but can easily be doubled to make 8. It makes a wonderful make-ahead meal prep meal. In less than an hour, you can have dinner for tonight AND tomorrow. Happy eating, my friends!

To make this a meal prep meal: Divide the Mini Meatloaves with Roasted Potatoes and Green Beans into 4 reusable, microwave-safe containers. Store in the refrigerator for up to 3 days.

Let’s get cooking!

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Ingredients

Meatloaves, potatoes and green beans

• 1/2 teaspoon smoked paprika

• 1 teaspoon garlic powder, divided

• 1 teaspoon minced dried onion

• 1 teaspoon salt, divided

• 3/4 teaspoon ground pepper, divided

• 1 pound Yukon gold or red potatoes, scrubbed and cut into 1-inch wedges

• 2 tablespoons extra-virgin olive oil, divided

• 1 pound lean (90%) ground beef

• 1 large egg, lightly beaten

• 1/4 cup gluten-free bread crumbs (see below) or Italian-seasoned panko breadcrumbs

• 3 tablespoons ketchup (I used gluten-free Full Circle Organic Tomato Ketchup), divided

• 1 tablespoon tamari or Worcestershire sauce

• 1 pound green beans, trimmed

Breadcrumbs:

• 12-14 slices of gluten-free sandwich bread

• 2 tablespoons flaked nutritional yeast

• 1 teaspoon onion powder

• 1 teaspoon garlic powder

• 1 teaspoon salt

• 1 teaspoon dried Italian seasoning

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How to make:

Please be sure to visit Eating Well Magazine, September/October 2014 for the source recipe and original instructions.

Meatloaves, potatoes and green beans

1. Preheat oven to 425 degrees. Line two large rimmed baking sheets with parchment paper or foil that has been sprayed with non-stick cooking spray.

2. Combine the potatoes, the smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon of pepper.

3. Drizzle potatoes with 1 tablespoon of olive oil, toss to coat. Spread the seasoned potatoes in a single layer on one of the prepared baking sheets.

4. Place on the lower oven rack. Roast for 10 minutes.

5. While your potatoes are roasting, combine the lean ground beef, egg, minced dried onion, breadcrumbs, 2 tablespoons ketchup, tamari (or Worcestershire), 1/2 teaspoon garlic powder, 1/2 teaspoon of salt and 1/4 of pepper in the large bowl.

6. Form the mixture into 4 small loaves. Place on the other prepared baking sheet.

7. Brush the tops with the remaining 1 tablespoon ketchup.

8. Remove the potatoes from the oven and put the meatloaves on the lower rack.

9. Toss the green beans with the remaining 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

10. Move the potatoes to one side of the pan and add the green beans to the other side.

11. Roast the vegetables on the upper rack until the green beans are tender and the meatloaves are cooked through, 20 to 30 minutes more.

12. Enjoy!

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Breadcrumbs:

1. Preheat oven to 300 degrees.

2. Lay the bread slices flat onto a rimmed baking sheet

3. Bake for 15 minutes. Turn the slices over and continue to bake for another 15 minutes or until the bread is dried and slightly browned.

4. Allow the bread to cool for 10 minutes.

5. Tear the bread into large pieces and place in the bowl of a food processer.

6. Add nutritional yeast, garlic powder, onion powder, salt, and dried Italian seasoning.

7. Pulse the mixture until it has reached the desired consistency.

8. Spread the breadcrumb mixture on a large baking sheet.

9. Bake at 300 degrees for an additional 20 minutes, stirring occasionally until the breadcrumbs are lightly browned and toasted.

10. Allow to cool.

11. Store in an airtight container for up to a month.