Meatloaf with Crispy Green Beans

Last week I was talking about how much I love my mom’s meatloaf, and how it’s given me very high standards for what a meatloaf should be. Ever since then, I’ve been craving it! So, I decided to come up with my own recipe and see if I can come close to how good hers is.

I’m a firm believer that leading a healthy lifestyle does not mean giving up foods you love. It may mean watching portion sizes more, or making substitutions that lighten up your favorite dishes, but as a rule of thumb I shy away from any diet that is restrictive. So, I got lean ground beef for this meatloaf, and am serving it with a big helping of crispy green beans on the side, for a nice balanced meal.

Ingredients

• 1/4 cup plain breadcrumbs

• 1 t paprika, garlic powder

• 1 large egg

• 1 minced shallot

• 1 lb lean ground beef (at least 85/15)

• 1/4 cup shredded cheddar cheese

• 1/4 cup ketchup

• 1 T maple syrup

• 1 T dijon mustard

• 1 lb green beans, ends trimmed

• 1/2 T olive oil

• 1 t minced garlic

• Salt and pepper

Instructions

1. Spray baking sheet with cooking spray. Preheat oven to 350F.

2. Mix together breadcrumbs, paprika, garlic powder, salt, pepper, shallot, and cheese until combined.

3. Add in meat, then egg. Mix until just combined - don’t over mix, or the meat will “tense up” and be very tough after baking.

4. Form meat mixture into a rectangle on the baking sheet - you want it to be about 1.5” thick, so the loaf cooks through without the outside drying out too much.

5. Whisk together ketchup through dijon. Spread on top of the meatloaf.

6. Bake about 40 minutes, then turn the temperature up to 400F and bake until the center reaches 160F (about 10 minutes). When done, remove and let sit about 10 minutes before slicing.

7. Toss green beans with olive oil, garlic, and salt and pepper. Bake in the oven once it reaches 400F for about 15 minutes.