I like to keep recipes on the healthier side at least a majority of the time, it’s why I’m such a big fan of Eating Well’s recipes. They are over the top good and in most cases they’re quick to put together. This recipe makes four servings, so I usually freeze two meatloaves that are partially baked, then either only make 1/2 the potatoes and green beans OR I use the leftover veggies for a different meal.

If you would like to read/print the Mini Meatloaves + Green Beans + Potatoes recipe from the Eating Well website, click HERE.

Otherwise, this is my sticky note version (how I made it) – I do love the topping I make for the meatloaves, it makes all the difference in the world, here goes:

📒 MINI MEATLOAVES with GREEN BEANS and POTATOES

OVEN

Position racks in upper and lower thirds of the oven and preheat to 425℉. I oil the baking sheet with my hands after I mix the potatoes/oil/spices.

Potatoes:

• 1/2 teaspoon paprika
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 pound Yukon Gold potatoes (or red potatoes), cleaned and cut into even strips (I cut mine more like fries, maybe 1/2″ thick) – the recipe cuts 1″ thick.
• 1 tablespoon olive oil

Combine paprika, salt and pepper in large bowl. Add potatoes and toss to coat. Drizzle with olive oil, toss again then spread potatoes in a single layer on the (prepared) baking sheet. Place potatoes on lower rack, roast about 10 minutes.

Meatloaves

• 1 pound lean (90%+) ground beef
• 1 large egg, lightly beaten
• 1/4 – 1/2 cup finely chopped onion
• 1/4 cup seasoned bread crumbs (can use panko style)
• 2 tablespoons ketchup
• 1 tablespoon Worcestershire sauce
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

While potatoes are in oven, combine beef, egg, onion, breadcrumbs, ketchup, Worcestershire and salt and pepper in same large bowl. Divide the mixture into 4 equal portions and form 4 small loaves about 2″ x 4″ each, and place on the other prepared baking sheet. Brush tops with topping (below). Remove the potatoes from the oven and put the meatloaves on the lower rack. Put the potatoes back into the oven on the other rack.

Topping

• 1-2 tablespoons of ketchup
• a pinch of brown sugar
• a few shakes of dried mustard
• a few shakes of dried sage (this makes it!)
• salt and pepper

Mix well and spread on top of meatloaves.

Green Beans

• 1 pound of green beans, washed, ends snapped and dried (or a bag of green beans that are ready to go, in the produce section)
• 1 tablespoon olive oil
• salt
• pepper

Add the green beans to the large bowl, drizzle the olive oil and give it a shake of salt and pepper. Toss with your hands. If there is room, move the potatoes over to one side and add the green beans. I know mine was very tight and I only had 12 oz of green beans.

My next attempt (since I have a convection setting on my oven) is to use all three racks. Two large baking sheets, one for potatoes and one for green beans and a smaller baking sheet for the meatloaves – just be sure to lightly grease each one with your hands and olive oil.

NOTES: Carefully watch the meatloaf and PULL IT OUT when it’s done and continue to bake the potatoes/green beans – you can always pop the meatloaf back in for a few minutes at the end. This was toooooo good! Let me tell you, the potatoes were the surprising star, the outside was beautiful and brown the inside light and pillowy. Perfection! The green beans were delish – it was nice to scoop everything off of a baking sheet. One recommendation in the recipe was to use foil for easy cleanup. I tried that and instantly regretted it. The meatloaves stuck to the foil and I had to pick little pieces of foil out. It’s easier to let the pan soak a few minutes in hot soapy water (and worth every sec!) – ENJOY!

🍽️ Until next time…