Beef Meatloaf & Roasted Potatoes with Lemon-Horseradish Green Beans

Beef Meatloaf & Roasted Potatoes

with Lemon-Horseradish Green Beans

2 Servings
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Vegetarian
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Carb Conscious
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600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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From the Test Kitchen

This is meatloaf at its finest. We’ve added a signature twist: you’ll season the meat with sautéed aromatics and a little horseradish before the meatloaf is even cooked. Sautéing the aromatics first concentrates and develops their flavors. These infuse the dish as it bakes, giving it the subtle, savory taste of garlic and onions. Combined with the pleasant tang of horseradish and a hearty side of green beans, this meal is a delightful take on classic comfort food.

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  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
fresh
ingredients
Beef Meatloaf & Roasted Potatoes with Lemon-Horseradish Green Beans
Title
  • 10 oz Ground Beef
  • 5 oz Green Beans
  • 3 cloves Garlic
  • 1 Lemon
  • 1 Yellow Onion
  • ¾ lb Russet Potatoes
  • 2 tsps Prepared Horseradish
  • 2 tsps Meatloaf Spice Blend (Montreal Steak Seasoning, Italian Seasoning, Ground Mustard & Aleppo Pepper)
  • 1 Tbsp Worcestershire Sauce
  • ¼ cup Ketchup
  • ¼ cup Breadcrumbs
time-saving
tips & techniques
Vegetarian Worcestershire Sauce
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 500°F. Wash and dry the fresh produce. Trim off and discard the stem ends of the green beans; cut the green beans into 1-inch pieces. Cut the potato in half lengthwise; cut each half into 6 spears. Peel and mince the garlic. Peel and small dice the onion. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest. Quarter the lemon and remove the seeds.

Cook the aromatics:
2 Cook the aromatics:

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the onion and garlic; cook, stirring frequently, 2 to 3 minutes, or until slightly softened and fragrant. Remove from heat, transfer to a plate and spread the aromatics in a single layer. Set aside to cool for 2 to 3 minutes. Wipe out the pan.

Roast the potatoes:
3 Roast the potatoes:

While the aromatics cool, place the potato spears on a sheet pan. Drizzle with olive oil and sprinkle with a pinch of the spice blend. Season with salt and pepper; toss to thoroughly coat. Arrange the seasoned potatoes in a single layer, cut side up. Roast 25 to 30 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Make & bake the meatloaf:
4 Make & bake the meatloaf:

While the potato spears roast, in a medium bowl, combine the Worcestershire sauce, beef, breadcrumbs, cooled aromatics, half the horseradish and remaining spice blend; season with salt and pepper. Gently mix until combined. Form into a 6-inch by 3-inch loaf. Place in an oven-safe baking dish. Top or brush the meatloaf with the ketchup. Bake 28 to 30 minutes, or until the top is lightly browned and the meatloaf is cooked through. Remove from the oven and set aside. Let rest for at least 5 minutes before slicing.

Make the lemon-horseradish dressing:
5 Make the lemon-horseradish dressing:

While the meatloaf cooks, in a small bowl, combine the lemon zest, the juice of all 4 lemon wedges and the remaining horseradish; season with salt and pepper to taste. Set aside.

Finish & plate your dish:
6 Finish & plate your dish:

While the meatloaf cools, in the same pan used to cook the aromatics, heat 2 teaspoons of olive oil on medium until hot. Add the green beans and season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the beans are slightly tender. Turn off the heat and add the dressing. Stir until well coated and heated through. Remove from heat and season with salt and pepper to taste. To plate your dish, slice the meatloaf and divide between 2 plates. Serve with the potatoes and beans on the side. Enjoy!

Tips from Home Chefs

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Beef Meatloaf & Roasted Potatoes

Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 500°F. Wash and dry the fresh produce. Trim off and discard the stem ends of the green beans; cut the green beans into 1-inch pieces. Cut the potato in half lengthwise; cut each half into 6 spears. Peel and mince the garlic. Peel and small dice the onion. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest. Quarter the lemon and remove the seeds.

2 Cook the aromatics:

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the onion and garlic; cook, stirring frequently, 2 to 3 minutes, or until slightly softened and fragrant. Remove from heat, transfer to a plate and spread the aromatics in a single layer. Set aside to cool for 2 to 3 minutes. Wipe out the pan.

Cook the aromatics:
Roast the potatoes:
3 Roast the potatoes:

While the aromatics cool, place the potato spears on a sheet pan. Drizzle with olive oil and sprinkle with a pinch of the spice blend. Season with salt and pepper; toss to thoroughly coat. Arrange the seasoned potatoes in a single layer, cut side up. Roast 25 to 30 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

4 Make & bake the meatloaf:

While the potato spears roast, in a medium bowl, combine the Worcestershire sauce, beef, breadcrumbs, cooled aromatics, half the horseradish and remaining spice blend; season with salt and pepper. Gently mix until combined. Form into a 6-inch by 3-inch loaf. Place in an oven-safe baking dish. Top or brush the meatloaf with the ketchup. Bake 28 to 30 minutes, or until the top is lightly browned and the meatloaf is cooked through. Remove from the oven and set aside. Let rest for at least 5 minutes before slicing.

Make & bake the meatloaf:
Make the lemon-horseradish dressing:
How To: Season to Taste
5 Make the lemon-horseradish dressing:

While the meatloaf cooks, in a small bowl, combine the lemon zest, the juice of all 4 lemon wedges and the remaining horseradish; season with salt and pepper to taste. Set aside.

6 Finish & plate your dish:

While the meatloaf cools, in the same pan used to cook the aromatics, heat 2 teaspoons of olive oil on medium until hot. Add the green beans and season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the beans are slightly tender. Turn off the heat and add the dressing. Stir until well coated and heated through. Remove from heat and season with salt and pepper to taste. To plate your dish, slice the meatloaf and divide between 2 plates. Serve with the potatoes and beans on the side. Enjoy!

Finish & plate your dish:
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