Meal Prep Made Easy – Loaded Meatloaf & Green Beans

For the Meat Mixture

•2 lbs of ground beef (85/15) •3⁄4 cup instant oats

•2 eggs

•1 cup whole milk

•1⁄2 sweet onion

•1 cup shredded carrots

•1⁄4 cup grated parmesan cheese

•1 tsp pepper

•1 tsp salt

•1 tsp Lawry’s seasoned salt

For the Potato Wedges

•5 small russet potatoes

•2 Tbsp minced garlic

•1 tsp salt

•1 tsp pepper

•1 tsp paprika

•1 tsp cayenne pepper

•1 Tbsp dried parsley

•3 Tbsp grated parmesan cheese

For the Green Beans

•1 lb of cut and washed fresh green beans

For the Meatloaf

•Preheat oven to 350°F

•Finely chop the onion (and the carrots if desired).

•In a large bowl combine beef, 3⁄4 cup oatmeal, 2 lightly beaten eggs, 1 cup of milk, 1 tsp salt, 1 tsp pep- per, 1 tsp seasoned salt, 1⁄4 cup grated parmesan cheese, and the chopped onion and carrots. Try not to handle too much as the meat will become tough.

•Press the mixture into a large loaf pan and bake for 1 hour or until the center registers a temperature of 160°F.

For the Potatoes

•Wash each of your potatoes thoroughly. Cut each of them in half long ways 3 times so you have 8 wedges for each potato.

•You can use the oven at the same time you are cooking the meatloaf. On a cookie sheet, drizzle 1
Tbsp of olive oil over the potatoes. Sprinkle 1 tsp each of salt, pepper, paprika, cayenne, and 1 Tbsp parsley over the potatoes. Add 2 Tbsp minced garlic and 3 Tbsp of grated parmesan and toss the pota- toes to coat. Bake them for 15 minutes and then flip them to the other side and cook an additional 10- 15 minutes. Watch them carefully to ensure they don’t burn.