Step 1

• Adjust racks to top and middlepositions and preheat oven to425 degrees. Wash and dry produce.• Cut potatoes into ½-inch-thickwedges. Halve and peel shallot. Grateone half on the largest holes of a boxgrater; place in a large bowl. Minceremaining shallot. Peel and mincegarlic. Roughly chop parsley.

Step 2

• Toss potatoes on a baking sheet with adrizzle of olive oil, salt, and pepper.• Roast on top rack until browned andtender, 20-25 minutes.

Step 3

• Meanwhile, to bowl with gratedshallot, add beef*, garlic, panko, halfthe parsley, salt (we used ¾ tsp; 1½ tspfor 4 servings), and pepper. Gentlycombine, then form into two 1-inch-tallloaves (four loaves for 4). Place on oneside of a second baking sheet.• Brush tops of meatloaves with halfthe ketchup (all for 4).• Bake on middle rack for 5 minutes(you’ll add the green beans then).

Step 4

• Trim green beans if necessary.• Once meatloaves have baked5 minutes, remove sheet from oven.Carefully toss green beans on emptyside with a drizzle of olive oil, salt,and pepper.• Return to middle rack until greenbeans are tender and meatloaves arecooked through, 12-15 minutes more.

Step 5

• Meanwhile, melt ½ TBSP butter(1 TBSP for 4 servings) in a mediumpan over medium heat. Add mincedshallot; cook, stirring, until softened,3-4 minutes.• Sprinkle with flour; whisk vigorously tocombine. Stir in stock concentrateand ½ cup water (1 cup for 4). Bringto a simmer and cook until thickenedand saucy, 3-4 minutes.• Stir in remaining parsley; season withsalt and pepper.

Step 6

• Slice meatloaves crosswise.• Divide meatloaves, potato wedges,and green beans between plates.Spoon gravy over meatloaves and serve.