Step 1

• Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry all produce. • Cut potatoes into ½-inch-thick wedges. Halve and peel shallot. Grate one half on the largest holes of a box grater; place in a large bowl. Mince remaining shallot. Peel and mince garlic. Roughly chop parsley.

Step 2

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

Step 3

• Meanwhile, to bowl with grated shallot, add beef*, garlic, panko, half the parsley, salt (we used ¾ tsp), and pepper. (Use 1½ tsp salt for 4 servings.) Gently combine, then form into two 1-inch-tall loaves (four loaves for 4). Place on one side of a second baking sheet. • Brush tops of meatloaves with 1 TBSP ketchup (all the ketchup for 4). • Bake on middle rack for 5 minutes (you’ll add the green beans then).

Step 4

• Once meatloaves have baked 5 minutes, remove sheet from oven. Carefully toss green beans on empty side with a drizzle of olive oil, salt, and pepper. • Return to middle rack until green beans are tender and meatloaves are cooked through, 12-15 minutes more.

Step 5

• Meanwhile, melt ½ TBSP butter (1 TBSP for 4 servings) in a medium pan over medium heat. Add minced shallot; cook, stirring, until softened, 3-4 minutes. • Sprinkle with flour; stir vigorously to combine. Whisk in stock concentrate and ½ cup water (1 cup for 4). Bring to a simmer and cook until thickened and saucy, 3-4 minutes. • Stir in remaining parsley; season with salt and pepper.

Step 6

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