Ingredients
1 lb Creamer potatoes (halved)
2 cups green beans or broccoli florets
1 tablespoon oil
salt and pepper
1 lb lean ground beef
½ medium onion (finely diced or grated)
¼ cup ketchup or barbecue sauce
¼ cup fine bread crumbs
1 egg
½ teaspoon Italian seasoning
½ teaspoon salt
⅛ teaspoon black pepper
Meatloaf Glaze
¼ cup ketchup
1 tablespoon brown sugar
1 teaspoon cider vinegar
Instructions
Preheat oven to 400 degrees F and line a rimmed baking sheet with tin foil. Grease with non-stick spray.
Place potatoes and green beans or broccoli each in a medium glass bowl. Drizzle both with oil and season with salt and pepper.
Place all vegetables in a single layer on one end of the prepared baking sheet.
Fold the edge of a piece of foil to create a ledge and place it on the empty side of the pan.
In a medium bowl, stir together beef, onion, ketchup, bread crumbs, egg, Italian seasoning, salt and pepper.
Shape into 4 mini rectangular meatloaves and line up on the foil on one side of the baking sheet.
Bake for 25-30 minutes or until potatoes are tender and the meatloaf reaches an internal temperature of at least 160 degrees F.
Stir together glaze ingredients and brush over meatloaves before serving.
