There’s nothing wrong with the classics, and meatloaf is about as classic as you can get. But since we’re all about keeping it fresh, we figured there wasn’t anything wrong with giving it a twist. That’s why we’re adding a layer of balsamic ketchup glaze on top. It’s a simple way to upgrade your ’loaf, especially when it’s served with green beans and mashed sweet potatoes.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
/ serving 4 people
/ serving 4 people
Wash and dry all produce. Adjust rack to upper position and preheat oven to 450 degrees. In a small bowl, mix vinegar and ketchup. Mince or grate garlic. Chop parsley. Halve and peel onion. Grate both halves into a large bowl using the large holes of a grater.
Add garlic, parsley, panko, beef, and 1 tsp salt to bowl with onion. Season with pepper, then mix with hands to combine. Form into four 1-inchtall loaves and place on a lightly oiled baking sheet. Brush ketchup mixture onto meatloaves. Bake in oven until no longer pink in center, about 25 minutes.
Meanwhile, peel sweet potatoes, then cut into ½-inch cubes. Place in a large pot with a pinch of salt and enough water to cover by 1 inch. Bring to a boil and cook until easily pierced by a knife, about 10 minutes. Drain and return to pot.
Toss green beans on another baking sheet with a large drizzle of olive oil and a pinch of salt and pepper. Roast in oven until tender and lightly browned, about 15 minutes.
Mash sweet potatoes in pot with a potato masher or fork until smooth. (TIP: If potatoes have cooled, quickly reheat over medium-low heat.) Add 1 TBSP butter and honey. Continue mashing to combine. Season generously with salt and pepper.
When green beans are done, sprinkle with almonds and toss to combine. Divide meatloaves between plates and serve with sweet potato mash and green beans on the side.