NUTRITION

SERVINGS

INGREDIENTS

6 oz 93% lean ground beef

1 large egg

1 tbsp almond flour

2 tbsp yellow onion

1 clove garlic

1 tbsp tomato paste

0.25 tsp sea salt

0.25 tsp black pepper

0.75 cup baby potatoes

2 tbsp plain Greek yogurt

1 tsp fresh dill

1 tsp lemon juice

PREPARATION

• 1

  Preheat your oven to 375°F and line a rimmed baking sheet with parchment paper.

• 2

  In a medium mixing bowl, combine the lean ground beef, egg, almond flour, finely diced yellow onion, minced garlic, tomato paste, sea salt, and black pepper.

• 3

  Gently mix the ingredients by hand until just incorporated, being careful not to overwork the meat to ensure a tender texture.

• 4

  Shape the mixture into a compact rectangular loaf and place it on one side of the prepared baking sheet.

• 5

  Place the halved baby potatoes on the other side of the baking sheet in a single layer, ensuring they have space to roast.

• 6

  Bake for 25 to 30 minutes, or until the internal temperature of the meatloaf reaches 160°F and the potatoes are fork-tender.

• 7

  While the meatloaf and potatoes cook, whisk together the Greek yogurt, chopped fresh dill, and lemon juice in a small bowl to create the sauce.

• 8

  Once the potatoes are finished, remove them from the oven and immediately toss them in the creamy dill sauce until thoroughly coated.

• 9

  Allow the meatloaf to rest for 5 minutes before slicing and serving alongside the warm, creamy potatoes.