Mini Beef Loaves with Smoky Tomato Crust

Ingredients

• 16 oz (454 g) baby potatoes, halved
• 3 1/2 tbsp (50 ml) olive oil
• 1 medium (110 g) yellow onion, grated
• 16 oz (454 g) ground beef, 95% lean
• 1/3 cup (37 g) ground flaxseed
• 2 (100 g) large eggs
• 3/4 tsp (5 g) fine sea salt and black pepper
• 1/3 cup (87 g) tomato paste
• 2 tsp (5 g) smoked paprika
• 1 tbsp (12 g) granulated 1:1 sweetener
• 5 cups (500 g) green beans, trimmed

Tap an ingredient to tick it off. Doubling changes the amounts, not the nutrition panel — that stays per serving.

Method

1. Heat the oven to 400°F (200°C) and roast the potatoes, tossed in 1 tablespoon of the oil, on a lined baking sheet for 25 minutes, until golden. Grate the onion rather than dicing it; grated onion melts into the meat and keeps it moist.
2. Mix the onion with the beef, flaxseed, eggs, salt, pepper and 1 tablespoon of the oil, handling it as little as you can. Press into a 12-cup muffin pan with 2 3/4-inch (7cm) cups.
3. Stir the tomato paste with the paprika and sweetener, spread over the tops and bake for 18 to 20 minutes, until they reach 165°F (74°C) inside. Meanwhile cook the green beans in the remaining oil in a skillet over medium-high heat for 5 minutes, until tender-crisp.