Glazed Meatloaf with Mashed Potatoes and Green Beans

• Prep25 min
• Cook1 h 5 min
• Total1 h 40 min
• Serves6

Ingredients

Meatloaf

• 60 g sandwich bread, torn (2 slices)
• 100 g yellow onion, in pieces (1 small)
• 2 garlic cloves
• 10 g fresh parsley leaves (1/4 cup)
• 80 g whole milk (1/3 cup)
• 2 large eggs
• 30 g ketchup (2 tbsp)
• 15 g Worcestershire sauce (1 tbsp)
• 1 1/2 tsp salt
• 1/2 tsp ground black pepper
• 1/2 tsp dried thyme
• 900 g ground beef, 85% lean (2 lb)

Glaze

• 120 g ketchup (1/2 cup)
• 40 g light brown sugar (3 tbsp packed)
• 15 g apple cider vinegar (1 tbsp)

Mashed potatoes and green beans

• 700 g water (3 cups)
• 800 g Yukon Gold or russet potatoes, peeled, in 3 cm (1 1/4 in) pieces (about 4 medium)
• 300 g green beans, trimmed (2/3 lb)
• 75 g butter (5 tbsp), divided
• 150 g whole milk, warmed (2/3 cup)
• 1 1/2 tsp salt, divided
• 1/4 tsp ground black pepper

Instructions

1. Preheat the oven to 180°C (350°F) and line a rimmed baking sheet with parchment paper.
2. Place the bread, onion, garlic and parsley in the mixing bowl and chop 5 sec/speed 5. Scrape down the sides, add the milk, eggs, ketchup, Worcestershire sauce, salt, pepper and thyme and mix 10 sec/speed 4.
3. Add the ground beef in pieces and mix 40 sec/reverse/speed 3, helping with the spatula through the lid opening, just until evenly combined.
4. Shape the mixture into a loaf about 23 x 12 cm (9 x 5 in) on the baking sheet. Stir the glaze ingredients together in a small bowl, spread half over the loaf and bake in the oven for 40 minutes.
5. Meanwhile, wash the mixing bowl. Pour in the water, insert the simmering basket with the potatoes and 1/2 tsp of the salt, and set the Varoma with the green beans in position. Steam 25 min/Varoma/speed 1, until the potatoes and beans are tender.
6. Spread the rest of the glaze over the meatloaf and bake 20 to 25 minutes more, until the center reaches 71°C (160°F). Let it rest 10 minutes.
7. Set the Varoma aside and toss the beans with 15 g (1 tbsp) of the butter and a pinch of salt. Remove the simmering basket with the spatula and pour out the water.
8. Place the potatoes in the mixing bowl with the remaining butter, warm milk, remaining salt and pepper. Insert the butterfly whisk and mix 20 sec/speed 3, until creamy.
9. Slice the meatloaf and serve it with the mashed potatoes and green beans.

Tips

• Shaping the loaf on a baking sheet gives you more caramelized edges. A 23 x 13 cm (9 x 5 in) loaf pan also works; add about 10 minutes to the baking time.
• Don't mix the potatoes longer than needed, or they can turn gluey. Yukon Gold or russet potatoes make the fluffiest mash.
• Leftover meatloaf keeps 4 days in the fridge and makes great cold sandwiches. Slices freeze well for up to 3 months.