BBQ meatloaf with roasted potatoes and green beans
1 or 2 shallots
Meatloaf spice blend (granulated garlic – dried thyme – dried oregano)
10 ounces new potatoes
5 ounces ground beef
5 ounces ground pork
1 pasture-raised organic egg
¼ cup whole wheat panko
BBQ glaze (tomato paste – cider vinegar – Worcestershire – honey – molasses – garlic – salt – pepper)
6 ounces green beans
3 tablespoons roasted almonds
Heat the oven to 425°F.
Peel and finely chop the shallots.
Cook the shallots
In a large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the shallots, season with salt and pepper, and cook, stirring occasionally, until soft and beginning to brown, 3 to 5 minutes. Stir in the meatloaf spice blend and cook until fragrant, about 1 minute.
While the shallots cook, prepare the potatoes.
Prep and roast the potatoes
Scrub the potatoes; cut into 1-inch pieces.
Strip the rosemary leaves from the stems; finely chop the leaves.
On a sheet pan, toss the potatoes with the rosemary and 2 to 3 teaspoons oil, and season with salt and pepper. Spread in an even layer and roast, turning once halfway through, until tender and lightly browned, 20 to 25 minutes. While the potatoes roast, make the meatloaf.
Assemble the meatloaf
Cut off a small corner of the ground beef packaging and drain off any excess liquid. Transfer to a plate and pat dry with a paper towel. Repeat with the ground pork.
Lightly grease an 8-by-5-inch loaf pan or a sheet pan.
Lightly grease a 9-by-5-inch loaf pan. In a medium bowl, using a whisk or fork, blend the eggs with the onion and panko and season generously with salt and pepper. Add the ground beef and pork and mix until just combined. Transfer the meat mixture to the prepared loaf pan or sheet pan and form into a loaf, or place on the sheet pan and form into an 6-by-3-inch loaf. Spoon half the BBQ glaze on top (set aside the rest for serving).
Bake the meatloaf
Bake, rotating the pan halfway through, until the meatloaf is browned on top and cooked through, 20 to 25 minutes; a metal knife inserted into the center for 30 seconds should come out hot to the touch, or an instant-read thermometer inserted into the center should register 160°F.
While the meatloaf bakes, prepare the green beans.
Prep and cook the green beans
Trim the stem ends from the green beans; cut the beans in half on the diagonal.
Coarsely chop the almonds.
In a medium frying pan over medium heat, warm 1 to 2 tablespoons oil. Add the green beans, season with salt and pepper, and cook, stirring occasionally, 3 to 5 minutes. Remove from the heat and stir in the almonds.
Transfer the meatloaf, potatoes, and green beans to individual plates. Serve the remaining BBQ glaze on the side.