cooking · Dinner

Parmesan Roasted Potatoes and Italian Style Meatloaf

I was feeling super domestic this evening so I took advantage of that!

Parmesan Roasted Potatoes


6 medium baking potatoes

1/4 cup butter

1/4 cup all-purpose flour

1/2 cup grated Parmesan cheese

1 tsp fresh ground black pepper

1/2 tsp granulated garlic

1/2 tsp freshly ground dried rosemary

1/4 tsp kosher salt


Heat your oven to 350°. Take an oven proof 9″x13″ glass pan and place the butter in it. Put it in the oven till the butter is melted.


Scrub and peel the potatoes. Cut in half and then slice into nice thick slices. Once done, set aside in a bowl of cool water.

Add the flour, cheese and spices to a plastic bag. Drain the potatoes and add in. Seal and toss till coated. Pull out the pan with the melted butter, dump in the coated potatoes and stir well to coat. Pop in the oven for 30 minutes, take out and stir well, then back in the oven for another 30 minutes. Check for being golden brown and done and if they need more time (mine did) stir again and put back in for 15 more minutes.

Serves 4.

Italian Style Meatloaf


1 lb ground bison or lower fat beef

1 cup Italian style dry breadcrumbs

1 tsp Italian seasoning

1 egg

1/4 cup low-fat milk

1 14.5-ounce can green beans, drained

3/4 cup marina or any pasta sauce


Use a 1 1/2 quart size oven proof baking dish. Preheat your oven to 350°.

Mix the bison, egg and milk in a large bowl. Add in the bread crumbs and herbs, mixing well. Gently mix in the green beans with your hands. Pat into the baking dish and spread the sauce on top.

Bake for 1 hour to 1 hour 15 minutes or until baked through (at least 165° when tested with a thermometer).

Serves 4 hearty appetites.


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