Beef Meatloaf & Roasted Potatoes with Lemon-Horseradish Green Beans

Beef Meatloaf & Roasted Potatoes

with Lemon-Horseradish Green Beans

2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
600 Calories or Less
These meals contain 600 calories or less per serving. 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.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
Wheat Free
These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.
Reduced Sodium
Vegan
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

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.

See Plans
  • 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
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

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:
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:
Browse Steps
1 of 6