Meatloaf and Buttermilk Mashed Potatoes Recipe

Preheat oven to 450 degrees F. In a food processor, chop carrots, celery, onion, and panko with egg white until smooth. Transfer to a large bowl; mix in beef, salt, and pepper.

On a foil-lined baking sheet, form meat mixture into a 6-inch-long loaf; brush with half the barbecue sauce. Bake for 25 to 30 minutes, or until an instant-read thermometer inserted in loaf registers 160 degrees F, brushing halfway through with remaining sauce.

Meanwhile, in a medium saucepan, cover potatoes with cold salted water by 1 inch. Bring to a boil; reduce to a simmer, and cook for 15 to 20 minutes, until potatoes are easily pierced with a knife. Drain; return to pan.

Stir over medium until a starchy film forms on bottom of pan. Remove from heat; mash with buttermilk until smooth. Season with salt and pepper.

While potatoes cook, set a steamer basket in a saucepan filled with one inch water; bring to a gentle boil. Add green beans; cover, and cook for 4 to 6 minutes, until crisp-tender.

Transfer to a bowl; add oil, season with salt and pepper, and toss.

Serve meatloaf with mashed potatoes and green beans, and enjoy!