Classic Meatloaf with Mashed Potatoes and Green Beans

Preheat your oven to 350°F (175°C).

Peel and finely dice the onion into small pieces (about 0.25 inch).

In a large mixing bowl, combine 1.5 pounds ground beef, 0.5 cup breadcrumbs, 1 egg, the diced onion, 1 teaspoon garlic powder, and 1 tablespoon Worcestershire sauce. Mix gently with your hands until just combined, being careful not to overwork the meat.

Transfer the meat mixture to a loaf pan or shape it into a loaf on a baking sheet. Spread 0.25 cup ketchup evenly over the top of the meatloaf.

Place the meatloaf in the preheated oven and bake for 40-45 minutes, until the internal temperature reaches 160°F (71°C) when measured with a meat thermometer in the center.

While the meatloaf bakes, peel 1.5 pounds potatoes and cut them into 1-inch cubes.

Place the potato cubes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over high heat.

Reduce heat to medium and simmer for 12-15 minutes, until the potatoes are fork-tender.

Drain the potatoes thoroughly in a colander.

Return the drained potatoes to the pot. Add 2 tablespoons butter and 0.25 cup whole milk. Mash with a potato masher until you reach your desired consistency (leave slightly chunky or mash smooth, as preferred). Season with salt and pepper to taste.

While the potatoes cook, trim the ends off 1 pound fresh green beans and rinse them under cold water.

In a separate skillet, heat 1 tablespoon oil over medium-high heat. Add the green beans and sauté for 8-10 minutes, stirring occasionally, until they are bright green and tender-crisp. Season with salt and pepper to taste.

When the meatloaf reaches 160°F internal temperature, remove it from the oven and let it rest for 5 minutes before slicing.

Divide the meatloaf into 4 portions and serve alongside the mashed potatoes and sautéed green beans.