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Classic / Flexitarian Vegetarian Pescetarian Vegan

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Mini Meatloaves with Roasted Carrots and Potatoes

Mini Meatloaves with Roasted Carrots and Potatoes

A sheet pan meal

medium carrot
2 medium red potato or whatever potatoes you have
1 Tbsp. olive oil
0.5 tsp. salt
0.5 lb. ground beef
0.33 cup panko breadcrumbs
0.5 tsp. garlic powder
1 medium egg
0.5 tsp. salt
0.5 tsp. black pepper
2 Tbsp. tomato paste
1 Tbsp. sugar
0.5 tsp. soy sauce or tamari
0.25 tsp. dijon mustard
Serves 2-3

Carrots and Potatoes

01

medium carrot
2 medium red potato or whatever potatoes you have
1 Tbsp. olive oil
0.5 tsp. salt

Prepare Vegetables Cut potato into wedges. Cut carrots into 3-4” chunks - cut each piece into quarters lengthwise. Place potatoes and carrots on a baking tray, toss with 1 tablespoon oil and season with salt. Bake with meatloaves - instructions below.

Meatloaves

02

0.5 lb. ground beef
0.33 cup panko breadcrumbs
0.5 tsp. garlic powder
1 medium egg
0.5 tsp. salt
0.5 tsp. black pepper

Prepare Meatloaves: Heat oven to 425F. In a medium sized bowl combine ground beef, panko bread crumbs, garlic powder, egg, salt, black pepper. Form into 3 meatloaves, about 1” thick and place on baking tray with carrots and potatoes.

Bake Meatloaves and Vegetable: Bake for 25 minutes . Use back of spoon to spread glaze (recipe below) evenly over top of meatloaves. Bake for another 5 minutes, or until meatloaves are cooked through (internal temperature 160F).

Make Glaze

03

2 Tbsp. tomato paste
1 Tbsp. sugar
0.5 tsp. soy sauce or tamari
0.25 tsp. dijon mustard

Whisk ingredients together until smooth.