Meatloaf Balsamico

Add minced garlic, parsley, 1/4 cup panko (we sent more; use all for 4 servings), beef, and ¾ tsp salt (1½ tsp for 4 servings) to bowl with grated onion. Season with pepper, then mix with hands to combine. Shape into two 1-inch-tall loaves (four loaves for 4 servings), then place on a lightly oiled baking sheet. Brush with ketchup mixture. Bake on middle rack until cooked through, about 25 minutes total (we’ll check on them after 10 minutes).

Meanwhile, peel and dice sweet potatoes into ½-inch pieces. Place in a medium pot with a pinch of salt and enough water to cover by 2 inches. Bring to a boil and cook until tender, about 10 minutes. Drain and return to pot.

Once meatloaves have baked 10 minutes, remove baking sheet from oven. Toss green beans on same sheet with a drizzle of olive oil and a pinch of salt and pepper. (For 4 servings, toss green beans on a separate baking sheet.) Return to oven and roast until meatloaves are cooked through and green beans are tender and slightly crisped, about 15 minutes more.

Mash sweet potatoes in pot with a potato masher or fork until mostly smooth. (TIP: If potatoes have cooled, quickly reheat over medium-low heat.) Add 1 TBSP butter (2 TBSP for 4 servings) and honey. Continue mashing to combine and melt butter. Season generously with salt and pepper.