A crunchy side of green beans tossed with fresh herbs is a delicious way to balance the meal. Cook, relax, and enjoy!

What you’ll need:
2 oz sun-dried tomatoes
1 large clove garlic
1½ oz fresh parsley
12 oz green beans
1¼ lb ground beef
½ cup panko breadcrumbs
20 oz Yukon potatoes
¼ oz fresh basil
4 packets ketchup
1 large egg
coarse salt
olive oil
freshly ground black pepper

Equipment:
rimmed baking sheet
large pot
colander

Recipe steps:

1. Cook potatoes
   Preheat oven to 425ºF and position racks in upper and lower thirds. Cut potatoes into ½-inch thick slices and toss with 2 tablespoons oil on a rimmed baking sheet. Season well with salt and pepper. Place sheet on lower rack and bake until tender and golden, flipping halfway through, 30–35 minutes.

2. Prep ingredients
   Meanwhile, finely chop sundried tomatoes. Peel and finely chop garlic. Finely chop half of parsley sprigs, including stems (reserve the rest for green beans).

3. Make meatloaf mix
   Place beef, garlic, panko, sundried tomatoes, 1 large egg, and chopped parsley in a large bowl. Season with 1 teaspoon salt and a few grinds of pepper and mix well to combine.

4. Bake meatloaves
   Line a rimmed baking sheet with parchment paper or foil. Shape meatloaf mixture into 4 mini meatloaves. Place meatloaves on the parchment paper and bake on top rack until browned and cooked through, about 20 minutes.

5. Cook green beans
   Bring a medium pot of water to a boil. Trim stem ends from green beans. Add green beans and 1 tablespoon salt to boiling water. Cook until tender-crisp, about 3 minutes; drain. Return to pot and toss with 1 tablespoon oil; season to taste with salt and pepper.

6. Finish & serve
   Tear any large basil leaves. Pick remaining parsley leaves from stems. Toss green beans with basil and parsley leaves. Serve meatloaves with ketchup for dipping along with green beans and potatoes. Enjoy!

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