Serves 4 (serving size: 1 meatloaf, about ⅔ cup potatoes, and ½ cup green beans)
Photo: Jamie Vespa
1 1/2 pounds russet potatoes, peeled and cut into ⅓- to ½-inch cubes
1/4 cup water
1/3 cup whole-wheat panko
1/3 cup grated yellow onion (grated on large holes of a box grater)
1/3 cup ketchup, divided
3/4 teaspoon kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
1 large garlic clove, finely grated
1 pound 93% lean ground beef
1 large egg
2 ounces Colby-Jack cheese, diced
12 ounces green beans, trimmed
1 tablespoon olive oil
2/3 cup 1% low-fat milk
1 tablespoon butter
Est. added sugars 4g
How to Make It
Preheat oven to 425°F.
Coat a large piece of heavy-duty foil with cooking spray; place potatoes on foil. Drizzle potatoes with water; wrap foil around potatoes, sealing tightly. Place foil packet in one corner of a 13 x 18–inch half sheet pan. Coat rest of sheet pan with cooking spray.
Place panko, onion, 2½ tablespoons ketchup, ¼ teaspoon salt, ¼ teaspoon pepper, garlic, beef, and egg in a large bowl; mix well to combine. Add cheese; mix to combine. Divide mixture into 4 equal portions. Shape each portion into a 4 x 2½ –inch freeform loaf on sheet pan. Spread remaining 3 tablespoons ketchup evenly over meatloaves. Bake meatloaves and potatoes at 425°F for 15 minutes.
Combine green beans and oil, tossing to coat. Remove pan from oven. Arrange green beans on pan around meat loaves and potatoes. Bake at 425°F for 15 minutes or until meatloaves register 165° on a thermometer. Remove pan from oven.
Carefully open foil packet. Place potatoes in a bowl. Add milk, butter, ⅜ teaspoon salt, and ¼ teaspoon pepper. Mash with a potato masher to desired consistency. Sprinkle remaining ⅛ teaspoon salt and ¼ teaspoon pepper on green beans.