Balsamic-Ketchup Mini Meatloaves with Sweet Potato Mash and Almond Green Beans

These individual beef meatloaves keep dinner classic while adding a glossy balsamic-ketchup glaze for just the right sweet-tangy finish.

On the side, creamy mashed sweet potatoes get butter and honey, while green beans roast on the same sheet pan as the meatloaves and finish with sliced almonds for crunch.

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Ingredients

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

12 ounce Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 unit KetchupView ingredient guideLike ingredientDislike ingredient

2 tablespoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 ounce AlmondsView ingredient guideLike ingredientDislike ingredient

0.5 ounce HoneyView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 450°F. Wash and dry the produce. Chop the parsley, trim the green beans, mince or grate 1 garlic clove and grate half of the yellow onion into a large bowl.
2. To the bowl with the grated onion, add the garlic, parsley, panko breadcrumbs, ground beef, 1/2 teaspoon salt and pepper. Mix gently with your hands just until combined.
3. Shape the beef mixture into two loaves about 1 inch tall. Place them on a lightly oiled baking sheet.
4. In a small bowl, stir together the balsamic vinegar and ketchup. Brush the mixture over the tops of the meatloaves.
5. Bake the meatloaves for 10 minutes.
6. While the meatloaves begin baking, peel the sweet potatoes and cut them into 1/2-inch cubes. Add them to a large pot with a pinch of salt and enough water to cover by 2 inches. Bring to a boil and cook until easily pierced with a fork, about 10 minutes. Drain and return them to the pot.
7. After the meatloaves have baked for 10 minutes, carefully remove the baking sheet from the oven. Add the green beans to the same sheet pan, drizzle with olive oil and season with salt and pepper. Toss to coat, then return the pan to the oven.
8. Continue baking until the meatloaves are no longer pink in the center and the green beans are lightly browned, about 15 minutes more.
9. Mash the drained sweet potatoes with a fork or potato masher until smooth. Add the butter and honey, then mash again until combined. Season generously with salt and pepper.
10. When the meatloaves and green beans are done, sprinkle the almonds over the green beans and toss. Serve each meatloaf with mashed sweet potatoes and almond green beans on the side.

Recipe Tips

FAQ

How long do the mini meatloaves bake?

They bake for about 25 minutes total at 450°F. Add the green beans to the baking sheet after the first 10 minutes, then continue baking for about 15 minutes more.

What goes into the balsamic glaze?

The glaze is a simple mixture of balsamic vinegar and ketchup brushed over the shaped meatloaves before baking.

How do I know the sweet potatoes are ready to mash?

Boil the cubed sweet potatoes until they are easily pierced with a fork, about 10 minutes, then drain and mash with butter and honey.

When are the almonds added to the green beans?

Add the almonds after the green beans finish roasting, then toss them together just before serving.