This hearty meal combines tender, golden Yukon potatoes, a flavorful beef meatloaf, and crisp green beans. Start by boiling the potatoes until they’re soft and buttery, ready to be mashed with a touch of garlic for added warmth. The meatloaf, a delicious blend of ground beef, panko breadcrumbs, finely chopped shallot, minced garlic, and a dash of parsley, is shaped and brushed with a light coat of ketchup for a tangy glaze. It’s then baked to perfection, resulting in a moist and savory centerpiece. On the side, fresh green beans are quickly sautéed for a slight crunch and vibrant color. To finish, a rich, velvety sauce is made with a tablespoon of flour and beef stock concentrate, creating the perfect drizzle for both the potatoes and meatloaf. This comforting meal is packed with flavor and balanced with a variety of textures, offering a satisfying experience from start to finish.
2 servings, 620 calories per serving, approximately 24 grams of protein per serving
Ingredients
- 12 ounces Yukon gold potatoes
- 1 shallot
- 1 clove of garlic
- ¼ ounce parsley
- 10 ounces ground beef
- ¼ cup panko breadcrumbs
- 2 tablespoons ketchup
- 6 ounces green beans
- 1 tablespoon flour
- 1/2 tablespoon beef stock concentrate
- 1/2 tablespoon butter
You'll Need
- Grater
- Large bowl
- 2 baking sheets
- Medium pan
- Whisk
- Kosher salt
- Black pepper
- Olive oil
1. Prepare ingredients
Preheat oven to 425. Wash and dry produce. Cut potatoes into ½-inch thick wedges. Halve and peel shallot. Grate one half on the largest holes of a box grater, place in large bowl. Mince remaining shallot. Peel and mince garlic. Roughly chop parsley.
2. Roast Potatoes
Toss potatoes on a baking sheet with a drizzle of olive oil, salt, and pepper. Roast on top rack until browned and tender, about 20-25 minutes.
3. Bake Meatloaves
Meanwhile, to bowl with grated shallot, add beef, garlic, panko, half the parsley, salt, and pepper. Gently combine, then form in to tow 1-inch-tall loaves. Place on one side of a second baking sheet. Brush tops of meatloaves with half the ketchup. Bake on middle rack for 5 minutes. (You’ll add the green bean then).
4. Roast Green Beans
Once meatloaves have baked 5 minutes, remove sheet from oven. Carefully toss green beans on empty side with a drizzle of olive oil, salt, and pepper. Return to middle rack until green beans are tender and meatloaves are cooked through, about 12-15 minutes more.
5. Make Gravy
Melt ½ tablespoon butter in a medium pan over medium heat. Add minced shallot, cook, stirring until softened, about 3-4 minutes. Sprinkle with flour, whisk vigorously to combine. Stir in stock concentrate and ½ cup water. Bring to a simmer and cook until thickened and saucy, about 3-4 minutes. Stir in remaining parsley, season with salt and pepper.
6. Finish & Serve
Slice meatloaves crosswise. Divide meatloaves, potato wedges, and green beans between plates. Spoon gravy over meatloaves and serve.