Ingredients
2small carrots
2celery stalk
¼medium onion
¼cuppanko breadcrumbs,or Japanese
1large egg white
¾lbground beef sirloin
coarse salt and ground pepper
¼cupbarbecue sauce
1lbbaking potatoes
¾cuplow fat buttermilk
1lbgreen beans
1tspolive oil
Preparation
Preheat oven to 450 degrees F. In a food processor, chop carrots, celery, onion, and panko with egg white until smooth. Transfer to a large bowl; mix in beef, salt, and pepper.
On a foil-lined baking sheet, form meat mixture into a 6-inch-long loaf; brush with half the barbecue sauce. Bake for 25 to 30 minutes, or until an instant-read thermometer inserted in loaf registers 160 degrees F, brushing halfway through with remaining sauce.
Meanwhile, in a medium saucepan, cover potatoes with cold salted water by 1 inch. Bring to a boil; reduce to a simmer, and cook for 15 to 20 minutes, until potatoes are easily pierced with a knife. Drain; return to pan.
Stir over medium until a starchy film forms on bottom of pan. Remove from heat; mash with buttermilk until smooth. Season with salt and pepper.
While potatoes cook, set a steamer basket in a saucepan filled with one inch water; bring to a gentle boil. Add green beans; cover, and cook for 4 to 6 minutes, until crisp-tender.
Transfer to a bowl; add oil, season with salt and pepper, and toss.
Serve meatloaf with mashed potatoes and green beans, and enjoy!
