BBQ Glazed Meatloaves with Shingled Potatoes and Green Beans

These BBQ glazed meatloaves are anything but ordinary. Infused with scallions and smoky spices, then slathered with a sweet and tangy glaze, they’re a crowd-pleaser. Paired with crispy shingled potatoes and roasted green beans, this meal is a complete comfort food upgrade.

The potatoes are roasted until golden and tender, then drizzled with a creamy scallion crema that adds a fresh finish. It’s a balanced, flavorful dinner that comes together on one sheet pan.

Log in to save recipes and build weekly shopping lists.

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. Preheat oven to 425°F with racks in middle and top positions. Lightly oil a baking sheet. Slice potatoes into 1/4-inch-thick rounds. Trim and mince scallions, separating whites from greens. Peel and mince garlic. Trim green beans if needed.
2. In a large bowl, toss potatoes with 2 tablespoons oil and generous pinches of salt and pepper. Arrange on one side of the prepared sheet in a single overlapping layer. Roast on middle rack for 10 minutes.
3. Meanwhile, in a small bowl, combine BBQ sauce with 1/2 teaspoon chili powder; season with salt. In another large bowl, soak panko with 2 teaspoons water until absorbed. Add beef, scallion whites, garlic, BBQ seasoning, 1/4 teaspoon chili powder, 3/4 teaspoon salt and a pinch of pepper. Mix and form into two 1-inch-tall loaves.
4. After 10 minutes, remove sheet from oven. Toss green beans on the empty side with a drizzle of oil, salt and pepper. Place meatloaves next to green beans. Brush tops with 1 tablespoon of the BBQ glaze each (reserve rest). Roast on top rack until meatloaves are cooked through and green beans are tender, about 15 minutes.
5. Meanwhile, in a small bowl, combine sour cream with scallion greens to taste; season with salt and pepper. Add water 1 teaspoon at a time until drizzling consistency.
6. Remove sheet from oven. Transfer green beans to a plate. Brush meatloaves with remaining BBQ glaze. Return to oven and roast until glaze is tacky, 2-3 minutes more.
7. Divide meatloaves, potatoes and green beans among 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 ensure it reaches an internal temperature of 165°F.

How do I store leftovers?

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

Can I make this dairy-free?

Substitute sour cream with a dairy-free alternative like coconut yogurt or omit the crema.