Classic Mini Meatloaves with Roasted Potato Wedges and Green Beans

Nothing says comfort food like a classic meatloaf dinner. These individual mini meatloaves are packed with flavor, topped with a sweet and tangy ketchup glaze and paired with crispy roasted potato wedges and tender green beans. A simple herby gravy brings it all together for a satisfying meal that feels like home.

This recipe keeps things straightforward with everyday ingredients and easy steps. Perfect for a weeknight dinner or a cozy weekend meal, it’s a dish that’s sure to become a family favorite.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit KetchupView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

1 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Cut potatoes into ½-inch wedges. Toss with 1 tsp olive oil, salt and pepper. Spread on one side of the baking sheet. Roast for 10 minutes.
3. Meanwhile, trim green beans. Mince garlic and shallot. Finely chop parsley.
4. In a bowl, combine ground beef, panko, half the minced shallot, half the parsley, salt and pepper. Form into 2 mini loaves.
5. Remove baking sheet from oven. Push potato wedges to one side, add green beans to the other side. Drizzle beans with 1 tsp olive oil, salt and pepper. Place meatloaves in the center. Roast 15 minutes.
6. In a small saucepan, melt butter over medium heat. Add remaining shallot and cook 1 minute. Whisk in flour and cook 1 minute. Whisk in ½ cup water and beef stock concentrate. Simmer until thickened, 2-3 minutes. Stir in remaining parsley. Season with salt and pepper.
7. Brush meatloaves with ketchup. Continue roasting until meatloaves are cooked through (160°F internal), about 5-10 minutes more.
8. Serve meatloaves with potato wedges and green beans. Drizzle gravy over meatloaves.

Recipe Tips

FAQ

Can I use ground turkey instead of beef?

Yes, ground turkey works well, but the meatloaves may be slightly drier. Add a tablespoon of olive oil or grated onion for moisture.

Can I prepare the meatloaves ahead of time?

Absolutely. Shape the meatloaves and refrigerate them up to a day in advance. Add a few extra minutes to the roasting time if cooking from cold.

What can I substitute for green beans?

Broccoli, asparagus or Brussels sprouts would all be delicious alternatives. Adjust roasting time as needed.