Sheet Pan Meatloaves with Green Beans and Potatoes

The reigning queen of all sheet pan recipes, what could be more homey – more nostalgic – than a meatloaf, green beans, and potatoes recipe? This Sheet Pan Meatloaves with Green Beans and Potatoes brings all the flavor and familiarity of this classic combination, but in much less time. NOTE: If you need to use two pans, no worries. I’d cook the potatoes and meatloaves on one, then the beans on another.

Author: Lauren McDuffie
Yield: Serves 4

Ingredients

Units Scale

24–ounces yukon gold potatoes, cut into 1/2-inch thick wedges or petals
Olive oil, as needed
1 pound ground beef
1.5 teaspoons salt
Lots of freshly cracked black pepper
1/2 cup Panko or Italian breadcrumbs
1/2 cup chopped flat leaf parsley, divided
2 shallots, peeled and minced
2 garlic cloves, minced or grated
1 tablespoon ketchup
1 tablespoon dijon or spicy brown mustard
12 ounces fresh green beans, trimmed if needed
1/4 cup all-purpose flour
2 teaspoons chopped fresh thyme leaves
2 teaspoons beef stock concentrate

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Instructions

Preheat the oven to 425 degrees F. Adjust the rack to the middle position. Cover a large baking sheet with aluminum foil or parchment paper (spray foil with nonstick cooking spray).
Place the potatoes on the baking sheet, toss with the olive oil and a generous pinch of salt and pepper. Roast for 10 minutes (they get a head start, but will go back in the oven).
Meanwhile, in a large bowl using your hands, gently toss together the beef, half of the minced shallots, the garlic, panko, half of the parsley, 1.5 teaspoons of salt, a big pinch of pepper, and 2 teaspoons of olive oil. Form into 4 equal portions and shape into 1-inch tall loaves.
After the potatoes have cooked for 10 minutes, remove the baking pan from the oven, and scoot the potatoes over so you can add the meatloaves. Combine the ketchup and mustard in a bowl and brush all but about 1 teaspoon of the mixture on the tops of the meatloaves. Put back in the oven for 5 minutes.
Toss the beans with a little olive oil, season lightly with salt and pepper and, after the meatloaves have baked for 5 minutes, scatter the green beans over top and around the potatoes (if you have to use two pans, no worries). Put the pan back in the oven and bake until the meatloaves are done, about 12 to 15 minutes.
Meanwhile, melt the butter in a large saucepan over medium heat. Add the remaining shallots and cook for a couple of minutes to tenderize. Add the flour and thyme and cook for one minute. Add the stock concentrate, 1 cup of water, and about a teaspoon of the ketchup/mustard mixture. Bring to a gently boil, then reduce the heat to low and simmer until thickened and ready to serve; should happen almost right away. You can add more water as needed to thin it out to your liking. Season as needed and serve with the meatloaves, beans, and potatoes.

Find it online: https://mykitchenlittle.com/2023/01/05/sheet-pan-meatloaves-with-green-beans-and-potatoes/