- 3 pounds ground chuck or meatloaf mix (beef, pork, veal)
- 2 onions, finely chopped
- 1 green bell pepper, minced
- 2 tablespoons extra virgin olive oil
- 1/4 cup minced garlic
- 1 tablespoon Creole seasoning
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon dried thyme leaves, crumbled in your fingers
- 3/4 cup ground rolled oats (pulse to grind in a food processor)
- 2 large eggs, whisked
- 1/2 cup heavy cream or evaporated milk
- 3 tablespoons chopped parsley
For the Sauce:
- 1/2 small onion, minced
- 3 cloves garlic, minced
- 3/4 cup ketchup
- 3 tablespoons Worcestershire sauce
- 3 tablespoons white vinegar
- 3 tablespoons minced bell pepper
- 3/4 cup canned petite diced tomatoes
- 1 1/2 teaspoons kosher salt
- 2 teaspoons ground black pepper
To assemble sheetpan dinner:
- 4 to 6 russet potatoes, scrubbed well, sliced crosswise into 1/2-inch slices
- 3 tablespoons extra virgin olive oil
- Salt and freshly ground black pepper
- 4 slices bacon, cut in half
- 12 ounces haricots verts or thin green beans
Remove the ground beef from the refrigerator and place in a large mixing bowl.
Saute the onion and bell pepper in the 2 tablespoons olive oil along with the garlic, Creole seasoning, kosher salt, black pepper, and thyme. When the vegetables are soft and translucent, remove from the heat and cool to room temperature. Combine with the ground oats, eggs, heavy cream, and parsley and mix well. Add this seasoning mixture to the ground meat and gently but thoroughly combine so that the meatloaf mixture is of uniform consistency. Refrigerate at least 2 hours or up to overnight.
While the meatloaf is chilling, make the sauce: Combine all of the sauce ingredients in a small saucepan and bring to a simmer. Cook at a gentle simmer until thickened to sauce consistency, about 10 minutes. Set aside to cool.
When you are ready to cook the dinner, preheat the oven to 375 degrees F. Line a large rimmed sheetpan with aluminum foil.
Toss the sliced potatoes with 2 tablespoons of the olive oil and season with salt and pepper. Layer the potato slices on the foil-lined sheet and transfer to the oven. Roast for 10 minutes, or until potatoes are beginning to crisp around the edges. Remove from the oven and turn the potato slices over. Divide the meatloaf mixture into 8 equal portions and shape into small meatloaves. Place the meatloaves on top of the potatoes, spoon some of the sauce over the top of each meatloaf, and place one piece of bacon on top of each meatloaf. Return to the oven and cook for 20 minutes.
After 20 minutes, toss the haricots verts with the remaining tablespoon of olive oil and season them with salt and pepper. Remove the sheetpan from the oven and arrange the green beans in the spaces between the meatloaves. Return to the oven and continue to cook until the beans are crisp-tender, the meatloaves register 150 degrees F in the center, and the potatoes are tender, about 30 minutes longer.
Note: Any leftover meatloaf makes terrific sandwiches the next day!