Meatloaf Cups And Mashed Potato

Servings
Prep Time Cook Time
3  10 min 50 min

INGREDIENTS INSTRUCTIONS

cooking spray Step 1

yukon gold peeled and chopped in Preheat your oven to 375 F and prepare a muffin tin
16 oz half
potatoes with cooking spray.
1 carrot finely chopped
Step 2
4 clove garlic minced, divided in 2
Add half the olive oil to a skillet over medium heat. Add
1 yellow onion chopped the onions, carrots and 1/2 of the minced garlic and
salt and pepper saute for 5-7 minutes, until the veggies have softened.
Let the mixture cool down a little.
16 oz ground beef sub ground turkey
3/4 cup bread crumbs
Step 3
2 TBSP dijon mustard Add the chopped and peeled potatoes to a pot and fill
1/2 cup ketchup plus more for topping it with water. The water should come to about an inch
above the potatoes. Add a generous pinch of salt and
1 tsp worcestershire sauce
bring the pot to a boil. Reduce the heat to medium and
2 egg let the potatoes cook for 30-35 minutes, until fork-
1 TBSP olive oil tender. Drain when done and set aside.

12 oz green beans ends chopped

Step 4
1/3 cup non-dairy milk
Add the cooked onion mixture, Worcestershire sauce,
vegan sub olive oil, plus more if ground meat, breadcrumbs, eggs, ketchup, mustard,
3 TBSP desired
butter salt and pepper to a bowl. Mix well to combine, then
use a 1/4 cup measuring cup to add the mixture to the
muffin wells. I got 8 total. Spoon a few teaspoons (2-3)
of ketchup and spread it on top in an even layer on
each meatloaf muffin. Bake for 30 minutes, until the
mini meatloaves are bubbling and firm to the touch.

Step 5
Add the green beans to a sheet pan with the remaining
olive oil, garlic, salt and pepper and toss to coat. Bake
on the top rack for 15-20 minutes.

Step 6
Add the cooked potatoes to a bowl with the non-dairy
milk, vegan butter and a generous pinch of salt. Mash
well with a masher or fork to combine. Taste and adjust
the salt or milk/butter as needed!

Step 7
Assemble: Divide the mashed potato and cooked
green beans between 3 meal prep containers. Add 2-3
mini loaves to each container. I ate two per meal and
felt satisfied, but you might want three! Freeze any
extra mini meatloaves.