Tangy Glazed Meatloaf with Parmesan Smashed Potatoes and Green Beans

Make it

Instructions

1. 01

   Set up the oven, pans, and vegetables

   Position one oven rack in the center and another in the upper third; heat the oven to 375°F. Line a rimmed baking sheet with parchment paper. Line a 9-by-5-inch loaf pan with a parchment-paper sling, leaving overhang on the two long sides, then lightly coat the exposed pan sides with cooking spray. Scrub 1 lb Yukon Gold potato and cut it into 1-inch pieces. Rinse 12 oz green bean, dry them thoroughly, and trim the stem ends. | Why: Lining and greasing the cookware before shaping prevents sticking and makes the loaf easy to lift out; dry beans brown instead of steam.

2. 02

   Boil the potatoes

   Put the cut potatoes in a medium saucepan and cover with 2 qt water. Stir in 1 tsp kosher salt, then bring to a boil over high heat. Reduce to a steady boil and cook until a knife slides easily through a piece, about 15 minutes. | Why: Starting the potatoes in cold salted water cooks them evenly and seasons them from within.

3. 03

   Mix and shape the meatloaf

   While the potatoes cook, place 1 1/2 lb 85% lean ground beef, 1 cup yellow onion, 2 clove garlic, 1/2 cup old-fashioned rolled oat, 1 egg, 1/3 cup whole milk, 1 tbsp Worcestershire sauce, 1 tbsp Dijon mustard, 1 tsp kosher salt, and 1/2 tsp black pepper in a large bowl. Mix gently with clean hands or a fork only until no dry oats remain; do not compact the mixture. Transfer it to the lined and greased loaf pan, pat it into an even loaf, and leave a shallow lengthwise groove across the top for the glaze. | Why: Gentle mixing keeps the meatloaf tender, and the groove holds the glaze in place as the loaf bakes.

4. 04

   Start baking and make the glaze

   Bake the shaped loaf on the center rack for 25 minutes. Meanwhile, whisk 1/3 cup ketchup, 1 tbsp light brown sugar, and 2 tsp apple cider vinegar in a small bowl until smooth. When the first bake is complete, brush all of the glaze over the top and sides of the loaf. | Why: An initial uncovered bake lets the loaf set before the glaze is applied, so the coating stays glossy rather than sliding off.

5. 05

   Roast the beans and finish the meatloaf

   Toss the dried green beans on the lined baking sheet with 1 tbsp olive oil, 1/4 tsp kosher salt, and 1/4 tsp black pepper. Return the glazed loaf to the center rack and place the beans on the upper rack. Roast both for 20 to 25 minutes, turning the beans once halfway through, until the beans are browned in spots and crisp-tender and the center of the loaf reaches 160°F on an instant-read thermometer. If the beans finish first, remove them and loosely cover to keep warm. | Why: Roasting alongside the loaf concentrates the beans' flavor while a thermometer ensures the beef is safely cooked without drying out.

6. 06

   Smash the potatoes, rest, and serve

   Drain the tender potatoes thoroughly, return them to the hot saucepan, and let excess moisture steam off for 1 minute. Add 2 tbsp unsalted butter, 1/3 cup grated Parmesan cheese, and 1/4 tsp black pepper; mash until creamy with a few rustic lumps. Lift the cooked loaf from its pan using the parchment overhang and rest it on a cutting board for 10 minutes before slicing. Serve the slices with the smashed potatoes and roasted beans. | Why: Drying the potatoes briefly prevents a watery mash, while resting the loaf lets its juices settle for clean, moist slices.