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Preheat your oven to 375°F (190°C).

In a small pan, sauté the diced green bell pepper and diced white onion over medium heat until softened, about 5-7 minutes. Set aside to cool slightly.

In a large metal mixing bowl, combine the ground meat, sautéed bell pepper and onion, yellow-green seasoning blend, breadcrumbs, Worcestershire sauce, whisked eggs, and 1 tablespoon of ONION Garlic & Herb Chopped Onions in 100% Olive Oil.

Wearing gloves, thoroughly mix all the meatloaf ingredients by hand until well combined but do not overmix.

Transfer the meat mixture to a glass baking dish and shape it into a compact loaf, approximately 9x5 inches.

Spread the ketchup evenly over the top of the meatloaf.

Bake the meatloaf in the preheated oven for 60-70 minutes, or until the internal temperature reaches 160°F (71°C).

While the meatloaf bakes, prepare the mashed potatoes. Place the peeled and chopped potatoes into a large pot. Cover the potatoes with water and bring to a boil. Cook until the potatoes are tender, about 15-20 minutes.

Drain the water from the cooked potatoes. Return the potatoes to the pot.

Add the melted butter, 1 tablespoon of ONION Garlic & Herb Chopped Onions in 100% Olive Oil, salt, and black pepper to the pot with the potatoes. Pour in the milk or cream.

Mash the potatoes using a potato masher until they are smooth and creamy. Taste and adjust seasoning if needed. Cover to keep warm.

About 10 minutes before the meatloaf is done, prepare the green beans. Place the fresh green beans in a large frying pan over medium heat.

Add 1 tablespoon of ONION Garlic & Herb Chopped Onions in 100% Olive Oil to the pan. Sprinkle the dry seasoning blend over the green beans.

Sauté the green beans, stirring occasionally, until they are tender-crisp, about 7-10 minutes.

Once baked, remove the meatloaf from the oven and let it rest for 5-10 minutes before slicing.

To serve, place a generous portion of mashed potatoes on each plate and create a small well in the center. Ladle brown gravy into the well.

Add a serving of the seasoned green beans to the plate. Place two slices of the cooked meatloaf next to the mashed potatoes.

Pour additional brown gravy over the meatloaf. Serve immediately and enjoy!


Preheat your oven to 375°F (190°C).

In a small pan, sauté the diced green bell pepper and diced white onion over medium heat until softened, about 5-7 minutes. Set aside to cool slightly.

In a large metal mixing bowl, combine the ground meat, sautéed bell pepper and onion, yellow-green seasoning blend, breadcrumbs, Worcestershire sauce, whisked eggs, and 1 tablespoon of ONION Garlic & Herb Chopped Onions in 100% Olive Oil.

Wearing gloves, thoroughly mix all the meatloaf ingredients by hand until well combined but do not overmix.

Transfer the meat mixture to a glass baking dish and shape it into a compact loaf, approximately 9x5 inches.

Spread the ketchup evenly over the top of the meatloaf.

Bake the meatloaf in the preheated oven for 60-70 minutes, or until the internal temperature reaches 160°F (71°C).

While the meatloaf bakes, prepare the mashed potatoes. Place the peeled and chopped potatoes into a large pot. Cover the potatoes with water and bring to a boil. Cook until the potatoes are tender, about 15-20 minutes.

Drain the water from the cooked potatoes. Return the potatoes to the pot.

Add the melted butter, 1 tablespoon of ONION Garlic & Herb Chopped Onions in 100% Olive Oil, salt, and black pepper to the pot with the potatoes. Pour in the milk or cream.

Mash the potatoes using a potato masher until they are smooth and creamy. Taste and adjust seasoning if needed. Cover to keep warm.

About 10 minutes before the meatloaf is done, prepare the green beans. Place the fresh green beans in a large frying pan over medium heat.

Add 1 tablespoon of ONION Garlic & Herb Chopped Onions in 100% Olive Oil to the pan. Sprinkle the dry seasoning blend over the green beans.

Sauté the green beans, stirring occasionally, until they are tender-crisp, about 7-10 minutes.

Once baked, remove the meatloaf from the oven and let it rest for 5-10 minutes before slicing.

To serve, place a generous portion of mashed potatoes on each plate and create a small well in the center. Ladle brown gravy into the well.

Add a serving of the seasoned green beans to the plate. Place two slices of the cooked meatloaf next to the mashed potatoes.

Pour additional brown gravy over the meatloaf. Serve immediately and enjoy!
