BBQ Glazed Meatloaves with Roasted Potatoes and Green Beans

Forget the meatloaf of your childhood-this version is anything but basic. We’ve taken ground beef and infused it with scallions and a smoky barbecue seasoning, then topped it with a tangy-sweet BBQ glaze that caramelizes beautifully in the oven. The result is a juicy, flavorful meatloaf that’s anything but ordinary.

Alongside the meatloaves, we’ve roasted shingled potato rounds and fresh green beans, all on a single sheet pan for maximum flavor and minimal cleanup. A drizzle of scallion crema over the potatoes adds a cool, creamy finish that ties everything together. It’s a complete meal that’s as impressive as it is easy.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sweet and Smoky BBQ SeasoningView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili PowderView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 tablespoon BBQ SauceView ingredient guideLike ingredientDislike ingredient

8 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust racks to middle and top positions and preheat oven to 425°F. Lightly oil a baking sheet. Wash and dry produce. Slice potatoes into ¼-inch-thick rounds. Trim and mince scallions, separating whites from greens. Peel and mince garlic. Trim green beans if necessary.
2. In a large bowl, toss potatoes with 2 TBSP oil (4 TBSP for 4 servings) and a couple big pinches of salt and pepper until thoroughly coated. Add potatoes to one side of prepared sheet in a single overlapping layer (for 4, spread potatoes out across entire sheet). Roast on middle rack for 10 minutes (you’ll add more to the sheet then).
3. Meanwhile, in a small bowl, combine BBQ sauce with ½ tsp chili powder. Taste and season with salt. In a second large bowl, soak panko with 2 tsp water (4 tsp for 4 servings) until water has absorbed. Add beef, scallion whites, garlic, BBQ Seasoning, ¼ tsp chili powder (½ tsp for 4), ¾ tsp salt (1½ tsp for 4) and a pinch of pepper. Form into two 1-inch-tall loaves (four loaves for 4). Tip: Wet hands or coat with oil first to prevent sticking.
4. Once potatoes have roasted 10 minutes, remove sheet from oven. Carefully toss green beans on empty side with a drizzle of oil, salt and pepper. Place meatloaves next to green beans. Brush tops of meatloaves with 1 TBSP BBQ glaze each (save the rest for later). (For 4 servings, leave potatoes roasting; add meatloaves and green beans to a second, lightly oiled sheet. Roast on top rack.) Transfer to top rack; roast for 15 minutes (you’ll finish glazing the meatloaves then).
5. Meanwhile, in a second small bowl, combine sour cream with scallion greens to taste (we used half); season with salt and pepper. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.
6. Once meatloaves and green beans have roasted 15 minutes, remove sheet from oven. Brush tops of meatloaves with remaining BBQ glaze. Return to oven until meatloaves are cooked through, glaze is tacky and veggies are tender, 2-3 minutes more.
7. Divide meatloaves, potatoes and green beans between plates. Drizzle potatoes with scallion crema and serve.

Recipe Tips

FAQ

Can I use ground turkey or chicken instead of beef?

Yes, you can substitute ground turkey or chicken, but note that the cooking time may vary slightly. Ensure the internal temperature reaches 165°F.

Can I prepare the meatloaves ahead of time?

Absolutely! Form the meatloaves and refrigerate them up to a day in advance. When ready to cook, just brush with glaze and roast as directed.

What can I use instead of Yukon Gold potatoes?

Russet or red potatoes work well too. Just slice them into even rounds for consistent cooking.