MINI MEAT LOAVES WITH POTATOES AND BEANS

prep 30 minutes bake 40 minutes at 350°F

•   1 egg, lightly beaten
•   3 Tbsp. fine dry bread crumbs
•  ¼ cup shredded carrot
•  ¼ cup finely chopped onion
•   1 Tbsp. ketchup
•   1 tsp. yellow mustard
•   1 tsp. Worcestershire sauce
•   1 clove garlic, minced
•   1 lb. extra-lean ground beef
•  ¼ cup ketchup
•   2 Tbsp. packed brown sugar
•   1 tsp. yellow mustard
•   8 oz. fingerling potatoes
•   2 tsp. olive oil
•   1 tsp. dried thyme
•  ¼ tsp. salt
•  ¼ tsp. black pepper
•   8 oz. fresh green beans, trimmed

1. Preheat oven to 350°F. Line a 13×9-inch baking pan with foil. In a bowl stir together the first eight ingredients (through garlic). Add beef; mix well. Divide into four equal portions and shape into round loaves. Arrange in one half of the pan. In a bowl stir together the ¼ cup ketchup, the brown sugar, and 1 tsp. mustard. Spread over meat loaves.

2. In another bowl combine the next five ingredients (through pepper); toss to coat. Arrange in the opposite half of pan.

3. Bake, uncovered, 40 to 45 minutes or until meat loaves are done (160°F) and vegetables are tender, adding green beans to the potato mixture after 20 minutes.

number of servings 4

per serving 345 cal., 12 g fat (4 g sat. fat), 118 mg chol., 512 mg sodium, 31 g carb., 4 g fiber, 15 g sugars, 29 g pro.