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Classic Meatloaf with Roasted Potatoes and Green Beans
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Knife

Ingredients
  

  • 1 pound ground beef
  • 1/2 cup breadcrumbs
  • 1 large egg
  • 1/4 cup milk
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 3 tablespoons ketchup, divided
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound baby potatoes, halved
  • 8 ounces fresh green beans, trimmed
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon paprika

Instructions
 

  • Heat the oven to 375 degrees and line a large baking sheet with parchment paper.
  • In a mixing bowl, combine the ground beef, breadcrumbs, egg, milk, onion, garlic, 2 tablespoons ketchup, Worcestershire sauce, salt, and pepper. Mix until just combined, then shape into a loaf and place it in the center of the baking sheet.
  • Spread the remaining tablespoon of ketchup over the top of the meatloaf.
  • In the same bowl, toss the halved potatoes and green beans with olive oil, thyme, and paprika until evenly coated.
  • Arrange the vegetables around the meatloaf on the baking sheet in a single layer.
  • Bake for 45 to 50 minutes until the meatloaf reaches 160 degrees inside and the potatoes are golden at the edges.
  • Remove from the oven and let the meatloaf rest for 5 minutes before slicing.

Notes

For crispier potatoes, spread them out well so they do not touch the meatloaf too closely during baking. Leftovers keep well in the fridge for three days and reheat nicely in a 350-degree oven. If you prefer a milder onion flavor, soak the chopped onion in cold water for ten minutes before mixing it into the meat.
Course: Main Course
Cuisine: American
Equipment: Mixing Bowl, Baking Sheet, Knife