Fifteen ingredients and just over an hour, on one large sheet pan.
The potatoes go in first, the glazed loaf fifteen minutes later, and the green beans last — so everything is done at the same moment.
Why This Recipe Works
- A head start for the potatoes lets them brown while the loaf cooks.
- Grated onion melts into the meatloaf instead of leaving crunchy pieces.
- Breadcrumbs soaked with milk keep the loaf moist as it roasts.
- Brown sugar and Dijon turn plain ketchup into a glossy, tangy glaze.
- Green beans added near the end turn tender with lightly blistered edges.
Ingredient Notes
- Ground beef with egg, breadcrumbs and milk
- A pound and a half, one egg, half a cup and a third of a cup. The milk-soaked breadcrumbs are what keep the loaf tender.
- Ketchup, brown sugar and Dijon
- A third of a cup, a tablespoon and a teaspoon. This is the glossy dark glaze — ketchup-based, not barbecue.
- Baby potatoes and green beans
- A pound and a half halved and twelve ounces trimmed. They cook on the same pan as the loaf, going in at different times.
How to Make It
Oven to 400°F, potatoes roasted fifteen minutes on one side
Heat oven to 400°F. Toss halved baby potatoes with 1 tbsp oil and spread on one side of a large sheet pan; roast 15 minutes.
Meatloaf mixed and shaped on the empty side of the pan
Mix ground beef, egg, breadcrumbs, milk, onion, Worcestershire, salt and pepper. Shape into a compact loaf about 8 by 4 inches on the empty side of the pan.
Glaze spread over, loaf and potatoes roasted twenty minutes
Mix ketchup, brown sugar and Dijon and spread over the loaf. Roast meatloaf and potatoes 20 minutes.
Green beans added, roasted until the loaf reaches 160°F
Toss green beans with remaining oil and add them to the pan. Continue roasting 15 to 20 minutes until the loaf center reaches 160°F, potatoes are browned, and beans are tender with lightly blistered edges.
Rested ten minutes, sliced thickly, parsley over
Rest meatloaf 10 minutes, slice thickly, and finish with parsley.
One Pan, Three Start Times
A meatloaf, potatoes and green beans need very different times in the same 400°F oven. Put them in together and the beans are grey long before the loaf is done. This recipe staggers them so all three finish at once - and the 'crispy' beans of the title are TENDER BEANS WITH LIGHTLY BLISTERED EDGES.
Minute 0
1 1/2 lb HALVED BABY POTATOES tossed with 1 tbsp OLIVE OIL, on ONE SIDE of a large sheet pan
ROASTED 15 MINUTES on their own. Potatoes need the longest of the three, so they get a head start. One side only - the other half of the pan is kept free for the loaf.
Minute 15
The MEATLOAF - 1 1/2 lb GROUND BEEF, 1 EGG, 1/2 cup PLAIN BREADCRUMBS, 1/3 cup MILK, 1/2 small ONION FINELY GRATED, 1 tsp WORCESTERSHIRE, 1 tsp SALT, 1/2 tsp PEPPER - glazed
SHAPED INTO A COMPACT LOAF ABOUT 8 BY 4 INCHES ON THE EMPTY SIDE OF THE PAN and spread with 1/3 cup KETCHUP, 1 tbsp BROWN SUGAR and 1 tsp DIJON. The glaze is KETCHUP-BROWN SUGAR-DIJON, NOT BARBECUE SAUCE. Loaf and potatoes ROAST 20 MINUTES together.
Minute 35
12 oz TRIMMED GREEN BEANS tossed with the remaining 1 tbsp OLIVE OIL
ADDED TO THE PAN for the last 15 TO 20 MINUTES. That window is what gives BEANS TENDER WITH LIGHTLY BLISTERED EDGES rather than brittle or grey ones.
When the centre reads 160°F
2 tbsp CHOPPED PARSLEY
Out of the oven when THE LOAF CENTER REACHES 160°F and the POTATOES ARE BROWNED - the safety standard for ground beef is taken in the centre of the loaf. RESTED 10 MINUTES, SLICED THICKLY, parsley scattered over.
Success Tips
- Grate the onion rather than chopping it, so it disappears into the loaf.
- Shape the loaf compactly; a flat, wide loaf dries out before the centre is done.
- Rest the loaf the full ten minutes before slicing, or it crumbles.
Serving Ideas
Six servings of thick slices of glazed beef meatloaf with roasted halved baby potatoes and tender green beans with lightly blistered edges, finished with chopped parsley.
Frequently Asked Questions
Will the green beans be crispy?
They come out tender with lightly blistered edges rather than brittle. They go on the pan for the last 15 to 20 minutes so they don't overcook.
Is the glaze barbecue sauce?
No, it is ketchup mixed with brown sugar and Dijon mustard, spread over the loaf before it roasts.
How do I know the meatloaf is done?
The centre should reach 160°F. Check the middle of the loaf with a thermometer before resting it.
