Sour Cherry & Chipotle-Glazed Meatloaf with Green Bean & Pot

• servings: 4 servings
• total time: 40 minutes

Ingredients

18 oz Ground Beef

1 Pasture-Raised Egg

1¼ lbs Potatoes

¾ lb Green Beans

2 Shallots

2 Tbsps Sour Cherry Spread

½ cup Panko Breadcrumbs

3 Tbsps Ketchup

2 tsps Chipotle Chile Paste

¼ cup Dijonnaise

2 oz Sliced Roasted Red Peppers

2 Tbsps Apple Cider Vinegar

1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)

Directions

1 Prepare the ingredients & make the glaze Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Cut off and discard any stem ends from the green beans; halve crosswise. Halve, peel, and thinly slice the shallots. Roughly chop the peppers. In a bowl, combine the sour cherry spread, ketchup, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be.

2 Season the potatoes Line a sheet pan with foil. Transfer the diced potatoes to the foil. Drizzle with olive oil and season with salt, pepper, and half the spice blend; toss to coat. Arrange in an even layer on one side of the sheet pan.

3 Roast the meatloaf & potatoes Transfer half the glaze to a separate bowl; set aside for serving. In a bowl, combine the beef, breadcrumbs, egg, and remaining spice blend; season with salt and pepper. Gently mix to combine. Transfer to the other side of the sheet pan. Shape the mixture into a tightly packed loaf, about 10 inches by 3 inches. Evenly top the meatloaf with the remaining glaze. Roast 20 to 25 minutes, or until the potatoes are tender when pierced with a fork and the meatloaf is browned and cooked through.* Remove from the oven. Let the meatloaf rest at least 2 minutes. *The USDA recommends a minimum safe cooking temperature of 160°F for beef.

4 Cook the green beans & shallots Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the halved green beans and sliced shallots; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until softened and the water has cooked off. Turn off the heat. Carefully stir in the vinegar until combined. Transfer to a large bowl.

5 Make the potato salad & serve your dish To the bowl of cooked green beans and shallots, add the roasted potatoes, chopped peppers, dijonnaise, and a drizzle of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Carefully transfer the rested meatloaf to a cutting board; slice crosswise. Serve the sliced meatloaf with the potato salad. Top the meatloaf with the reserved glaze. Enjoy!

1 Prepare the ingredients & make the glaze Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Cut off and discard any stem ends from the green beans; halve crosswise. Halve, peel, and thinly slice the shallots. Roughly chop the peppers. In a bowl, combine the sour cherry spread, ketchup, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be.

2 Season the potatoes Line a sheet pan with foil. Transfer the diced potatoes to the foil. Drizzle with olive oil and season with salt, pepper, and half the spice blend; toss to coat. Arrange in an even layer on one side of the sheet pan.

3 Roast the meatloaf & potatoes Transfer half the glaze to a separate bowl; set aside for serving. In a bowl, combine the beef, breadcrumbs, egg, and remaining spice blend; season with salt and pepper. Gently mix to combine. Transfer to the other side of the sheet pan. Shape the mixture into a tightly packed loaf, about 10 inches by 3 inches. Evenly top the meatloaf with the remaining glaze. Roast 20 to 25 minutes, or until the potatoes are tender when pierced with a fork and the meatloaf is browned and cooked through.* Remove from the oven. Let the meatloaf rest at least 2 minutes. *The USDA recommends a minimum safe cooking temperature of 160°F for beef.

4 Cook the green beans & shallots Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the halved green beans and sliced shallots; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until softened and the water has cooked off. Turn off the heat. Carefully stir in the vinegar until combined. Transfer to a large bowl.

5 Make the potato salad & serve your dish To the bowl of cooked green beans and shallots, add the roasted potatoes, chopped peppers, dijonnaise, and a drizzle of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Carefully transfer the rested meatloaf to a cutting board; slice crosswise. Serve the sliced meatloaf with the potato salad. Top the meatloaf with the reserved glaze. Enjoy!

Nutrition

• Calories: 680