Pan sauces are a simple and straightforward way to enhance a meat-and-potatoes sort of meal. Based around full-bodied stock, they deliver incredible, concentrated flavor with minimal effort. We’re using one here to tie the whole plate together, drizzling it like a gravy over the mashed potatoes and ground beef meatloaf. With roasted green beans on the side and plenty of herby chives throughout, this recipe is about as classic as can be.
2% Reduced Fat Milk
Yukon Gold Potatoes
Chicken Stock Concentrate
Meatloaf Spice Blend
Wash and dry all produce. Preheat oven to 450 degrees. Place bread in a large bowl with ⅓ cup milk (we sent more). Break up with your hands until pasty. Add beef, meatloaf spice, salt (we used 1 tsp kosher salt), and a big pinch of pepper. Mix with hands until just combined. Shape mixture into four 1-inch-thick loaves.
Place meatloaves on a baking sheet. Brush a layer of ketchup onto each. Bake in oven until no longer pink in center, about 25 minutes.
Cut potatoes into ¾-inch cubes. Place in a medium pot with a large pinch of salt and enough water to cover by 2 inches. Bring to a boil and cook until easily pierced by a knife, 12-15 minutes. Drain and return to pot.
Meanwhile, halve, peel and finely chop shallot. Finely chop chives. Trim any stems from green beans. Toss green beans, a large drizzle of oil, and a pinch of salt and pepper on another baking sheet. Roast in oven until tender, 10-12 minutes.
Heat a drizzle of oil in a small pot over medium heat. Add shallot and cook, tossing, until softened, about 3 minutes. Stir in stock concentrates and ¾ cup water and bring to a simmer. Let bubble until reduced and saucy, 3-4 minutes. Season with pepper
Meanwhile, add half the chives, remaining milk, and 2 TBSP butter to pot with potatoes. Mash until smooth. Season with salt and pepper. Divide between plates, then top each with green beans and a meatloaf. Drizzle with gravy and garnish with remaining chives