Panko breadcrumbs create tender texture in this beef meatloaf while buttermilk adds tang to the mashed potatoes without adding fat. Serve this updated diner special with green beans for the ultimate comfort-food dinner.
- 2 small carrots, chopped
- 2 celery stalks, chopped
- 1/4 medium onion
- 1/4 cup panko (Japanese breadcrumbs)
- 1 large egg white
- 3/4 pound ground beef sirloin
- Coarse salt and ground pepper
- 1/4 cup homemade or store-bought barbecue sauce
- 1 pound baking potatoes, peeled and sliced 1/2 inch thick
- 3/4 cup low-fat buttermilk
- 1 pound green beans, stem ends removed
- 1 teaspoon olive oil
1. Preheat oven to 450 degrees. In a food processor, chop carrots, celery, onion, and panko with egg white until smooth, about 1 minute. Transfer to a large bowl; mix in beef, 1 teaspoon salt, and 1/8 teaspoon pepper.
2. On a foil-lined baking sheet, form meat mixture into a 6-inch-long loaf; brush with half the barbecue sauce. Bake until an instant-read thermometer inserted in loaf registers 160 degrees, 25 to 30 minutes, brushing halfway through with remaining sauce.
3. Meanwhile, in a medium saucepan, cover potatoes with cold salted water by 1 inch. Bring to a boil; reduce to a simmer, and cook until potatoes are easily pierced with a knife, 15 to 20 minutes. Drain; return to pan. Stir over medium until a starchy film forms on bottom of pan, about 1 minute. Remove from heat; mash with buttermilk until smooth. Season with salt and pepper.
4. 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 until crisp-tender, 4 to 6 minutes. Transfer to a bowl; add oil, season with salt and pepper, and toss. Serve meatloaf with mashed potatoes and green beans.
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