This dinner is quite impressive! Not only is it a delicious comfort meal, but it’s secretly SO easy.
Ingreadient
- Kosher Salt & Freshly Cracked Pepper
- 1 and 1/2 pounds russet potatoes, peeled and chopped into small pieces
- 1/3 cup water
- 1 tablespoon unsalted butter
- 2/3 cup milk, 1%, 2%, or whole
- 1 packet gravy mix + water, optional
- 1 large egg, lightly beaten
- 1 cup grated yellow onion (1 large onion or 2 medium)
- 1 teaspoon Italian seasoning
- 1 tablespoon tomato paste
- 1/4 cup Panko*
- 1 and 1/2 tablespoons Worcestershire sauce
- 2 tablespoons milk, 1%, 2%, or whole
- 3 tablespoon Italian flat-leaf parsley, finely chopped
- 1 and 1/4 pounds lean ground beef
- 1/3 cup ketchup
- 1 pound fresh green beans, trimmed
- 1 and 1/2 tablespoons olive oil
Direction
- Start by preheating the oven to 425 degrees F. Place a large sheet of regular foil on a large (13 x 18-inch) sheet pan. Spray both the sheet pan and the foil generously with nonstick cooking spray.
- Place the peeled and chopped (into small pieces) potatoes along with a generous pinch of salt and pepper in the center of the foil.
- Fold the foil up around the potatoes and add in the water. Seal the potatoes into a packet. Do NOT use heavy duty foil or more than one piece of foil or the potatoes won't cook properly.
- Place in the oven for 10 minutes. Meanwhile, prepare the mini meatloaves.
- In a large bowl, add in the egg and lightly beat it with a fork. Using a cheese grater, grate the onion (grating keeps you from getting a bite of raw onion - yay!) and add it to the bowl along with the Italian seasoning, tomato paste, Panko, Worcestershire sauce, milk, 1 teaspoon salt, 1/2 teaspoon pepper, and chopped parsley. Whisk ingredients together and then add in the ground beef.
- Mix the ingredients together being careful not to over-mix or mash the meat as that creates a denser meatloaf. Handling as little as possible, form 6 small meatloaves. Add to the tray with the potatoes and spread the ketchup evenly among the top of the meatloaves.
- Place in the oven for 20-25 minutes. Remove from the oven, dab up some of the grease (shouldn't be too much with lean ground beef) with a napkin, and add the trimmed green beans in the last section of the sheet pan. Drizzle with olive oil and about 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss and place in the oven for another 15-20 minutes or until the beans are roasted and the meatloaf is cooked to an internal temperature of 160 degrees F.
- Remove from the oven, and carefully open the foil pack of potatoes. Transfer the potatoes to a large mixing bowl and add in the butter, milk, and salt + pepper to taste. Use a potato masher to mash the potatoes and if needed, hand mixers to make them smooth.
- If desired, prepare the gravy packet according to package directions to serve with the potatoes.
- Enjoy immediately.
