Whole30 Meatloaf & Mashed Potatoes

I love hearty and savory food and this meatloaf of packed with protein for all the meat lovers!

Equipment needed:
Mini loaf tray -18 compartment pan
Mixing bowls -Nonslip bowls with handles

Ingredients

Meat mixture:
3 lbs of ground beef
1 cup shredded carrots
1 small yellow onion (minced)
1 cup of fresh tomatoes (I used 3 Roma tomatoes)
2 eggs
1/2 cup of almond flour
1 tsp Himalayan salt
1/2 tsp of black pepper

Sauce:
1 can of 15 oz tomato sauce
1 can of 6 oz tomato paste
3 tbsp of Dijon mustard
2 tbsp of balsamic vinegar

Mashed potatoes:
1.5 lbs of small gold potatoes (unpeeled & uncut)
2 tsp of minced garlic
1/2 cup of chicken bone broth
1 tbsp of olive oil
1/2 tsp of himalayan salt
1/4 tsp of pepper

Instructions:

1) Boil potatoes on the stove for 30 - 45 minutes

2) Preheat oven to 375 F

3) While the potatoes are boiling, prepare meatloaf mixture in a large mixing bowl, combine all of the meat mixture ingredients and mix with your hands. Be sure to not over mix as it could toughen up

4) Fill the 18 compartment mini loaf pan to the rim of each loaf

5) Bake for 25 minutes

6) While the meat is baking, prepare your tomato sauce by mixing the ingredients in a separate bowl until well blended (1 can of 15 oz tomato sauce, 1 can of 6 oz tomato paste, 3 tbsp of dijon mustard, & 2 tbsp of balsamic vinegar)

7) At the end of 25 minutes, remove loaf from oven and heat up to 400 F

8) Frost each mini loaf with tomato sauce on top and on the sides

9) Add the coated meatloafs back into the oven and bake for another 5-10 minutes until the tomato sauce looks a littled dry

10) Once potatoes are done, drain and add back to pot

11) Add bone broth (1/2 C), minced garlic (2 tsp), olive oil (1 tbsp), salt (1/2 tsp) & pepper (1/4 tsp) and mash until well mixed or desired consistency

12) Serve with mini meatloafs! I normally have 3 mini loafs per serving

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