BBQ Meatloaf with Fingerling Potatoes and Green Beans By Chef Gloria Rivera
Ingredients:
FOR THE MEATLOAF
2 lbs of ground beef
1 Tbsp oil
1/2 of a white onion, diced
2 garlic cloves, minced
2 eggs, beaten
1 green pepper, cored and diced
3/4 cup bread crumbs
2 Tbsp tomato paste, divided
1 cup of milk
2 tsp of garlic powder
1 Tbsp of Worcestershire sauce
1 tsp paprika
2 tsp of kosher salt
2 tsp of dried parsley
1/2 cup of bbq sauce
1 Tbsp of cider vinegar
FOR THE POTATOES
2 lbs of fingerling potatoes
4 Tbsp of olive oil
4 cloves of garlic
1 sprig each of rosemary, thyme, parsley and chives
2 tsp of salt
FOR THE GREEN BEANS
1 lb of fresh green beans
3 tsp of olive oil
1 tsp of kosher salt
Directions:
FOR THE MEATLOAF:
Preheat oven to 375 degrees. Meanwhile, in a medium size bowl, combine breadcrumbs, eggs and milk. Set aside.
In a saute pan over medium heat, add oil. When hot, add onions and stir frequently until onions begin to cartelize. Add remaining diced vegetables. Cook until fragrant. Then remove from heat and let cool.
In a large bowl, add beef, sautéed vegetables, breadcrumb mixture and combine. Form meatloaf on a baking sheet lined with foil. Place in oven for 45 minutes.
As the meatloaf is cooking, combine BBQ sauce and apple cider vinegar. Hold until meatloaf is cooked. Baste meatloaf with sauce and put back in the oven until sauce begins to bubble.
FOR THE POTATOES AND GREEN BEANS
Preheat oven to 375 degrees. Meanwhile, slice the potatoes in half lengthwise. Toss them, along with green beans, in olive oil and season with salt and pepper to taste. Then roast them on a cookie sheet for 20-25 minutes or until golden brown.
In a small bowl, add minced garlic and herbs. Mix in 4 Tbsp of olive oil. Toss potatoes and green beans in herb mixture and serve.
