Meatloaf Recipe

Preheat and sauté aromatics

Preheat oven to 375°F (190°C). Heat 1 tsp olive oil in a small skillet over medium heat. Add the finely diced onion and sauté until translucent, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant. Remove from heat and let cool slightly.

Combine meatloaf mixture

In a large bowl, soak the panko breadcrumbs in 1/4 cup milk for 2 minutes. Add the ground brisket, soaked panko, sautéed onion and garlic, egg, 1 tbsp Worcestershire sauce, 1 tsp Dijon mustard, 1 tsp kosher salt, 1/2 tsp black pepper, and chopped parsley (if using). Gently mix with your hands or a fork until just combined — do not overwork or the meatloaf will be dense.

Shape and bake

Transfer the mixture to a loaf pan (8x4 inch) or shape into a tight loaf on a rimmed baking sheet lined with parchment. Smooth the top. Reserve about 2 tablespoons of the glaze (see next section) for serving. Brush the remaining glaze over the top of the meatloaf. Bake in preheated oven for 45–55 minutes, or until internal temperature reaches 160°F (71°C). If using a thermometer, insert near the center.

Rest

Remove the meatloaf from the oven and tent loosely with foil. Let rest 10–12 minutes before slicing to let juices redistribute. Brush any reserved glaze over slices when serving.

While the oven is preheating or meat mixture is resting, whisk together 1/2 cup ketchup, 2 tbsp light brown sugar, 1 tbsp apple cider vinegar, 1 tsp soy sauce, and 1/2 tsp hot sauce (if using) in a small bowl until smooth. Taste and adjust for sweetness or acidity. Reserve 2 tbsp for serving and use the remainder to brush on the meatloaf before baking.

Cook potatoes

Place the peeled, cubed potatoes in a medium pot and cover with cold water by about 1 inch. Add a pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, about 12–15 minutes.

Mash and finish

Drain potatoes well and return to the hot pot to dry for 1 minute. Add 2 tbsp butter and 1/4 cup warmed milk. Mash with a potato masher or beat with a hand mixer until smooth and creamy. Season with 3/4 tsp salt and 1/4 tsp black pepper, adjusting to taste. Keep warm until ready to plate.

Blanch or sauté

Bring a medium pot of salted water to a boil. Add the trimmed green beans and blanch for 3 minutes until bright green and slightly tender. Immediately transfer beans to an ice bath to stop cooking, then drain. Alternatively, skip blanching and sauté directly: heat 1 tbsp butter or olive oil in a skillet over medium-high, add beans and cook 5–7 minutes until tender-crisp.

Finish with garlic

If blanched, heat 1 tbsp butter or oil in a skillet over medium heat, add the minced garlic and cook 30 seconds until fragrant, then add drained green beans and sauté 1–2 minutes to heat through. Season with 1/2 tsp salt and 1/4 tsp black pepper. Finish with a squeeze of lemon if desired.