1 pound lean ground beef
1 onion, diced
2 cloves garlic, minced
1 large potato, diced
1/4 teaspoon salt
1 teaspoon ground black pepper
1 1/2 teaspoons dried basil
3 tablespoons butter, melted
2 eggs
1/2 teaspoon dried oregano
1 (8 ounce) can tomato paste
2 tablespoons chopped fresh parsley
12 flour tortillas
In a large bowl, combine lean ground beef, onion, garlic, potato, salt, pepper, basil, butter and eggs, cover, and refrigerate overnight.
Recover meatloaf from refrigerator and let rest overnight. While meatloaf is resting, in a small bowl, mix tomato paste, parsley, flour and veggie mix thoroughly. Roll meatloaf into 1 inch balls and roll in tomato sauce. Place meatloaf balls on plates. Serve warm.
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