1 lb Red Potatoes
1 Tbsp, Olive Oil
1 tsp Paprika
1 tsp Garlic Powder
Salt & Pepper to taste
1.50 lbs 93% Lean Ground Beef
1/2 packet Meatloaf Seasoning
2 Cups Shredded Part Skim Mozzarella Cheese
3oz Sundried Tomatoes, chopped
Preheat oven to 425F.
Dice potatoes into quartered pieces.
Prepare a baking sheet with aluminum foil. Spritz with olive oil & evenly distribute potatoes. Coat with paprika, garlic powder, salt & pepper to taste. Bake for 20-25 minutes, flipping halfway through.
Chop sundried tomatoes into slivers. Reserve 3/4 of spinach, 1/4 cup sundried tomatoes & 1 cup cheese.
In a medium mixing bowl, combine ground beef with meatloaf seasoning. Separate meat mixture into 5 parts.
Working 1 at a time- form a rectangle about 1/4 inch thick. Layer cheese, sundried tomatoes and spinach. Roll and place seam down on separate foil lined baking sheet.
When all mini-meatloafs are formed, place in oven for 20 minutes. Remove and top with remaining cheese, cook for an additional 5 minutes.
While meatloaf is cooking, place medium skillet over medium heat. Spritz with olive oil & cook the remaining spinach with the remaining sundried tomatoes.
Separate 1 mini meatloaf, spinach, and potatoes into 5 containers.
Nutrition Information: (Makes 5 Servings) 473 Calories, 22g Fat, 26g Carbs, 46g Protein