BEEF MEATLOAF & ROASTED POTATOES

Steps:

• Preheat oven to 500F. Trim stems off beans, cut into 1 inch pieces. Halve the potato lengthwise, cut each half into 6 spears. Mince garlic. Small dice onion. Remove the rind of lemon, mince into 2 teaspoons zest. Halve the lemon. Place potato spears on sheet pan, Drizzle with olive oil and spinkle with a pinch of spice blend. Season with salt and pepper. Toss to coat. Arrange the seasoned potatoes in a single layer, cut side up. Roast 30 minutes. In large pan, heat 2 teaspoons of olive oil on medium high until hot. Add onion and garlic, cook, stirring frequently, 3 minutes. Remove from hjeat, transfer to a plate and spread out into single layer. In a medium bowl combine Worcestershite sauce, beef, breadcrumbs, cooled aromatics (garlic and onion), half the horseradish, and remaining spice blend. Season with salt and pepper, Mix until combined. Form into a 6 inch by 3 inch loaf. Top or brush the meatloaf with ketchup. Bake 30 minutes. Remove from oven and let rest for at least 5 minutes before slicing. IN a small bowl combine the lemon zest, the juice of the lemon halves, and the remaining horseradish, season with salt and pepper to taste. While the meatloaf cools, in pan used to cook aromatics, heat 2 teaspoons of oil oil on medium until hot. Add the green beans and season with salt and pepper. Cook for 3 minutes, stirring occasionally. Turn off heat, add dressing. Stir until well coated and heated through. Season with salt and pepper. Slice the meatloaf and divide between two plates. Serve with potatoes and beans on the side.