Page 249 - 28_Days_of_Clean_Eating.sanet.cd

Mini Meatloaves with

Mashed Potatoes and
Gluten-Free
Green Beans

Traditional meatloaf gets a modern update with these fun-to-eat
meatloaf “mufns.” Baking them in mufn tins helps save with
cooking time and is a great built-in portion controller. If your kids
aren’t typically meatloaf eaters, this recipe just might change that.

Make-Ahead Tip: These meatloaf mufns can be made and
frozen ahead. Try doubling the recipe and wrapping the uncooked
meatloaf balls tightly in plastic wrap and freezing them in zip-top
plastic bags for up to 1 month. Just thaw overnight in the refrigera-
tor before baking as directed.

For the meatloaves: For the mashed potatoes:
Coconut oil, for greasing 1 pound new potatoes, cut into
1½ pounds ground 2-inch chunks
round beef 2 garlic cloves, minced
1 egg, lightly beaten ²⁄ cup organic milk
³
½ cup finely chopped onion ½ teaspoon salt
¼ cup old-fashioned oats ½ teaspoon freshly ground
3 tablespoons milk black pepper
1 tablespoon Italian seasoning For the green beans:
½ teaspoon salt 3 cups frozen cut green beans
½ teaspoon freshly ground ¼ teaspoon salt
black pepper ¼ teaspoon freshly ground
¼ cup Spicy Chipotle Ketchup black pepper
(page 290)

To make the meatloaves:
1. Preheat the oven to 375°F.
2. Coat 8 cups of a mufn tin with coconut oil.

248 28 Days of Clean Eating