Lunch: Meat Loaf with Roasted Green Beans

Recipe by Woman's Day Kitchen This weeknight staple can also be a great make-ahead option. Just make double the mixture and freeze half for a night when you're short on time.

Ingredients

2 clove garlic
2 tbsp. rolled oats
1 large egg
1 tbsp. tomato paste
2 tbsp. balsamic vinegar
kosher salt
Pepper
1/2 small onion
4 prunes
1/2 c. fresh flat-leaf parsley leaves
1 lb. lean ground beef
3/4 lb. green beans
1 tbsp. olive oil
2 tbsp. ketchup
Smashed potatoes

Instructions

Heat oven to 425 degrees F. In a food processor, pulse the garlic and oats to form fine crumbs. In a large bowl, whisk together the egg, tomato paste, 1 tablespoon vinegar, 1/4 teaspoon salt, and 1/2 teaspoon pepper; stir in the oat mixture.
Add the onion and prunes to the food processor and pulse about 6 times to chop. Add the parsley and pulse until the onion and parsley are finely chopped (do not purée); stir into the oat mixture. Add the beef and mix just until incorporated.
Divide the mixture into two portions, transfer each to a piece of foil and shape into 4 1/2- by 3-inch loaves; crimp up the foil around the loaves, leaving a 1-inch border all the way around. Transfer the loaves to a rimmed baking sheet and roast for 8 minutes.
Move the loaves to one side of the baking sheet and place the green beans on the other. Toss the beans with the oil and 1/4 teaspoon pepper. In a small bowl, combine the ketchup and remaining tablespoon vinegar and spoon over the loaves. Return to the oven and roast until the internal temperature of the loaves reaches 150 degrees F, 8 to 12 minutes more; let rest for 5 minutes before slicing. Serve with the green beans and potatoes.