Meatloaf with Potato Wedges, Green Beans, & Gravy

Instructions

1. 1

   1. Prepare ingredients

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   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.

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   2. Roast Potatoes

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   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.

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   3. Bake Meatloaves

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   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).

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   4. Roast Green Beans

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   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.

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   5. Make Gravy

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    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.

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    6. Finish & Serve

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    Slice meatloaves crosswise. Divide meatloaves, potato wedges, and green beans between plates. Spoon gravy over meatloaves and serve.