Classic American Meatloaf with Rosemary Roasted Potatoes & Buttered Green Beans

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper for the meatloaf and prepare a separate baking sheet for the potatoes.

Finely dice 1 medium onion and mince 2 cloves of garlic.

In a large bowl, combine 1.5 pounds ground beef, diced onion, minced garlic, 3/4 cup breadcrumbs, 2 beaten eggs, 1/4 cup ketchup, 1 tablespoon Worcestershire sauce, 1 teaspoon dried thyme, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix gently with your hands until just combined (avoid overmixing).

Shape the meat mixture into a loaf (about 9x5 inches) on the prepared baking sheet.

In a small bowl, mix 1/3 cup ketchup, 2 tablespoons brown sugar, and 1 tablespoon mustard to make the glaze. Spread half of the glaze over the meatloaf, reserving the rest for later.

Wash and cut 2 pounds of russet potatoes into 1-inch cubes (peeling is optional).

In a large bowl, toss potato cubes with 2 tablespoons olive oil, 1 teaspoon garlic powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and leaves from 2 sprigs of rosemary.

Spread potatoes in a single layer on the second baking sheet.

Place both the meatloaf and potatoes in the oven. Bake for 35 minutes.

After 35 minutes, brush the meatloaf with the remaining glaze and stir the potatoes. Continue baking both for 20-25 more minutes, until the meatloaf reaches an internal temperature of 160°F (71°C) and potatoes are golden and crispy.

While the meatloaf and potatoes finish cooking, trim the ends off 1 pound of green beans.

Bring a pot of salted water to a boil. Add the green beans and cook for 3-4 minutes until bright green and crisp-tender.

Drain the green beans and immediately plunge into ice water to stop the cooking process. Drain again after 1 minute.

In a large skillet over medium heat, melt 2 tablespoons of butter. Add the blanched green beans and sauté for 2-3 minutes until heated through.

Season the green beans with 1/4 teaspoon salt, a pinch of black pepper, and 1 teaspoon of lemon juice. Toss to combine.

Let the meatloaf rest for 10 minutes before slicing. Serve with the rosemary roasted potatoes and buttered green beans.