BBQ Glazed Meatloaves with Shingled Potatoes and Green Beans

These BBQ glazed meatloaves are anything but ordinary. Infused with scallions and smoky BBQ seasoning, then topped with a sweet and tangy glaze, they’re juicy, flavorful and utterly irresistible. Paired with crispy shingled potatoes and tender roasted green beans, this meal is a complete crowd-pleaser.

The finishing touch is a creamy scallion crema drizzled over the potatoes, adding a fresh, tangy contrast to the rich meatloaves. It’s a comforting dinner that feels special enough for a weekend but easy enough for a weeknight.

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Ingredients

12 ounce 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

1.5 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 1/4-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 1/2 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, 1/4 tsp chili powder (1/2 tsp for 4), 3/4 tsp salt (1 1/2 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 separate lightly oiled baking sheet. Roast on top rack.) Roast on top rack until meatloaves are cooked through and green beans are tender and browned, about 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. Transfer green beans to a plate. Brush tops of meatloaves with remaining BBQ glaze. Return sheet to oven until meatloaves are cooked through and glaze is tacky, 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 instead of beef?

Yes, ground turkey works well. Just be sure to cook it to an internal temperature of 165°F.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

Can I make the scallion crema ahead of time?

Absolutely! Prepare the crema up to a day in advance and refrigerate. Stir well before drizzling.