Menu Enter a recipe name, ingredient, keyword...

End-of-Summer meat loaf and roasted potatoes

By

Google Ads
Rate this recipe 0/5 (0 Votes)

Ingredients

  • 2 Tbsp Honey
  • 2 Tbsp Whole-grain Dijon mustard
  • 1 Lemon
  • 1 Large egg
  • 2 cloves garlic, thinly sliced
  • Kosher Salt and pepper
  • 1/2 Cup old-fashioned oats
  • 2 Small zucchibi (about 1/2 lb total), coarsley grated
  • 1/2 cup fresh flat-leaf parsley, chopped
  • 1 lb ground beef
  • 4 medium red bliss potatoes (about 1 1/2 lb total)
  • 4 cups baby arugula
  • 1 Tbsp Olive oil

Details

Servings 4
Preparation time 15mins
Cooking time 50mins

Preparation

Step 1

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.

You'll also love

Review this recipe

Swiss Potato Kugel polish potato soup