Mini Meat Loaf Meal
1 MEAT LOAF WITH 11⁄4 CUPS VEGETABLES 448 cal., 18g fat (5g sat. fat), 102mg chol., 711mg sod., 45g carb. (13g sugars, 4g fiber), 28g pro. PREP 25 min. COOK 40 min. SERVES 6
Ingredients 3 large potatoes, peeled and cut into 1⁄2-in. pieces 3 Tbsp. olive oil, divided 3⁄4 tsp. garlic salt, divided 1⁄4 tsp. pepper, divided 1 lb. fresh asparagus,trimmed 3⁄4 cup quick-cooking oats 1⁄2 cup tomato juice 1 large egg, lightly beaten 1⁄4 cup finely chopped onion 1⁄2 tsp. salt 11⁄2 lbs. lean ground beef (90% lean) 1⁄4 cup ketchup 3 Tbsp. brown sugar 1 tsp. prepared mustard Dash ground nutmeg, optional
Directions
- Combine potatoes with 2 Tbsp. oil, 1⁄2 tsp. garlic salt and 1/8 tsp. pepper; toss to coat. Add to Crisper Tray in a single layer. Slide the Crisper Tray into Shelf Position 1. Turn the Function Dial to Air Fry/Grill, set temperature to 425° and set the timer to 10 minutes.
- While the potatoes cook, combine asparagus with remaining 1 Tbsp. oil, 1/4 tsp. garlic salt and 1/8 tsp. pepper; toss to coat. Place on Grill Plate. In a large bowl, combine oats, tomato juice, egg, onion and salt. Add beef; mix lightly but thoroughly. Shape into six 4x2x1-in. loaves; place on Griddle Plate.
- After potatoes have cooked for 10 minutes, slide Griddle Plate into Shelf Position 6 and slide Grill Plate into Shelf Position 3. Set the timer for 15 minutes. Combine ketchup, brown sugar, mustard and, if desired, nutmeg; when 15-minute cycle has finished, brush ketchup mixture over loaves. Set timer for 20 minutes and cook until a thermometer inserted into meat loaves reads 160° and vegetables are tender, 15-20 minutes. Let stand 5-10 minutes before serving.
Eric’s Tip: To quickly chop an onion, peel and cut it in half from the root to the top. Leaving the root attached, place the flat side down on the work surface. Cut vertically through the onion, leaving the root end uncut. Cut across the onion, discarding the root end. The closer the cuts, the more finely the onion will be chopped.