Tangy Glazed Mini Meatloaves with Roasted Green Beans

Make it

Instructions

1. 01

   Heat the oven and prepare the sheet pan

   Heat the oven to 425°F (220°C). Line a large rimmed baking sheet with aluminum foil and spread 1 tsp olive oil over the foil where the food will sit. Set out two mixing bowls, a knife, and a cutting board. | Why: A lined, greased pan keeps the glaze from sticking and makes cleanup easier.

2. 02

   Wash, trim, and season the beans

   Wash 1 lb green beans, trim the stem ends, and dry thoroughly with a clean towel. In one bowl, toss them with 1 tbsp olive oil, 1/4 tsp kosher salt, and 1/4 tsp black pepper. Set aside while you shape the loaves. | Why: Dry beans roast and brown instead of steaming.

3. 03

   Mix and shape four mini meatloaves

   Peel and mince 2 garlic cloves. In the second bowl, lightly beat 1 egg with 1/4 cup milk. Stir in the garlic, 1/2 cup plain breadcrumbs, 3/4 tsp kosher salt, and 1/2 tsp black pepper. Add 1 lb ground beef and mix gently just until combined. Divide into four equal portions and shape into compact oval loaves about 1 inch thick. Arrange them on one half of the greased, foil-lined baking sheet, leaving the other half free. Wash your hands and clean any surfaces touched by raw beef. | Why: Gentle mixing keeps the loaves tender, and even thickness helps them cook together.

4. 04

   Start baking and stir together the glaze

   When the oven reaches 425°F (220°C), put the baking sheet on the center rack and bake the loaves for 10 minutes. Meanwhile, in a small clean bowl, stir 1/4 cup ketchup, 1 tbsp Dijon mustard, and 1 tbsp brown sugar until smooth. | Why: A brief head start lets the meatloaves cook through without over-roasting the beans.

5. 05

   Glaze the loaves and roast the beans

   After the first 10 minutes, carefully pull out the hot sheet. Brush the glaze over the loaves with a clean brush or spoon, then spread the seasoned beans in a single layer on the empty, greased half of the foil-lined pan. Return the sheet to the center rack and roast at 425°F (220°C) for 12–15 minutes, until the beans are tender with browned spots and an instant-read thermometer inserted into the center of each loaf reads at least 160°F (71°C). If the beans finish first, transfer them to a serving dish and continue baking the loaves until they reach temperature. | Why: Adding the beans later gives both parts of dinner the right amount of oven time.

6. 06

   Rest and serve

   Transfer the meatloaves to clean plates and rest for 5 minutes. Divide the roasted beans among the plates and serve warm, spooning any glaze remaining on the pan over the loaves only if it has cooked on the pan alongside them. Discard any uncooked glaze that touched raw meat. | Why: Resting helps the juices settle before the first bite.