End-of-Summer meat loaf and roasted potatoes

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End-of-Summer meat loaf and roasted potatoes

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    Tbsp Honey

  • 2

    Tbsp Whole-grain Dijon mustard

  • 1

    Lemon

  • 1

    Large egg

  • 2

    cloves garlic, thinly sliced

  • Kosher Salt and pepper

  • ½

    Cup old-fashioned oats

  • 2

    Small zucchibi (about ½ lb total), coarsley grated

  • ½

    cup fresh flat-leaf parsley, chopped

  • 1

    lb ground beef

  • 4

    medium red bliss potatoes (about 1½ lb total)

  • 4

    cups baby arugula

  • 1

    Tbsp Olive oil

Directions

1. Heat oven to 400 degrees. In a small bowl, combine the honey and mustard; set aside. 2. Using a vegetable peeler, remove 2 strips of zest from the lemon; thinly slice the zest. In a large bowl, whisk together the egg, garlic, zest, 3/4 tsp salt and 1/2 tsp pepper. Add the oats, zucchini and parsley, and stir to combine. add the beef and mix until incorporated. 3. Transfer the beef mixture to a foil-lined baking sheet and shape it into two 5 1/2 x 3-in. loaves. Bake until the internal temperature registers 155, 20 to 25 minutes, basting with the mustard sauce during the last 10 minutes of cooking. Let the meat loaf rest 5 minutes before slicing. 4. While the meat loaf is cooking, prick the potatoes with a fork and microwave on high for 5 minutes. Transfer to the oven and roast (along with the meatloaf) until tender, 15 to 20 minutes. 5. Just before serving, cut the lemon in half and squeeze 1 Tbsp of the juice into a large bowl. add the arugula, oil, and 1/4 tsp each salt and pepper, and toss to combine. Serve with the meat loaf and potatoes.


Nutrition

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