Mini Honey-Mustard Meatlessloaves with Roasted Sweet Potatoes and Green Beans

Every week we let each person in the family pick out a dinner they want to have that week. We round out the list with one more, and usually with leftovers and all five dinners worth turns out to be enough for the week. This is not always an easy thing. The kids rarely want anything to do with what we want to eat. I try to eat mostly vegetarian and am also trying to eat generally healthy, so some picks make it tough on me. I also try to use up things we already have, so as to save at the store. This week I put a lot of thought into how to tweak things to fit what we had on hand.
 

Here was Matt's pick for this week. I edited it to be vegetarian. The TVP held up well as a beef substitute here. While it's not the most shining example of a healthy meal (yes, I know about TVP being processed and all), it is relatively high in fiber and protein without an exorbitant number of calories. The cheese and honey mustard could easily be left out if you wanted to improve on those aspects, as well. Or throw in a nice salad instead of the sauteed green beans.

 

Mini Honey-Mustard Meatlessloaves with Roasted Sweet Potatoes with Green Beans

Adapted from www.marthastewart.com

Ingredients
2 T olive oil
2 T honey mustard
2 T organic ketchup
1 1/2 C dry TVP reconstituted in 1 1/4  C vegetable broth
1/4 C egg substitute
1/2 C bread crumbs
1/2 C low-fat cheddar cheese
salt and pepper
1/4 tsp dried sage
1/4 tsp onion powder
1# sweet potatoes, scrubbed and cubed
2 C green beans, washed and ends removed
garlic powder, to taste

Directions
1. Preheat oven to 450 degrees, with racks in upper and lower thirds. Spray a rimmed baking sheet with oil. In a small bowl, mix together 2 T mustard and the ketchup.

2. In a medium bowl, combine reconstituted TVP, egg substitute, breadcrumbs, 1/2 C cheese, sage, onion powder, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Form into four roughly 2x4-inch loaves. Place on baking sheet. Brush with mustard mixture. Top with remaining 1/2 C cheese. On another rimmed baking sheet, toss potatoes with 1 T oil. Season with salt and pepper if desired.

The naked loaves are not too pretty.

3. Transfer meatloaves to upper rack of over, and place potatoes on lower rack. Bake for 10 minutes, then rotate sheets and turn potatoes. Bake until loaves are cooked through, an addional 5-10 minutes. Remove loaves from oven. Continue to cook potatoes until tender, about 5 minutes.

Going into the oven.

4. Meanwhile, heat remaining 1 T olive oil in saute pan over medium heat. Add green beans. Sprinkle with garlic powder and pepper. Saute until crisp-tender.

My favorite way to cook green beans.

Serves 4.

Nutrition Facts (from caloriecount.about.com)
Calories - 523
Total fat - 19.2g
Total carbs - 68.2g
Fiber - 13.2g
Protein - 28.7g

Nutrition facts are for 1 loaf, 1/4 of potatoes, and 1/4 of green beans.