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1
Preheat oven to 500F.
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2
Trim stems off beans, cut into 1 inch pieces.
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3
Halve the potato lengthwise, cut each half into 6 spears.
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4
Mince garlic.
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5
Small dice onion.
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6
Remove the rind of lemon, mince into 2 teaspoons zest.
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7
Halve the lemon.
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8
Place potato spears on sheet pan, Drizzle with olive oil and spinkle with a pinch of spice blend. Season with salt and pepper. Toss to coat. Arrange the seasoned potatoes in a single layer, cut side up. Roast 30 minutes.
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9
In large pan, heat 2 teaspoons of olive oil on medium high until hot. Add onion and garlic, cook, stirring frequently, 3 minutes. Remove from hjeat, transfer to a plate and spread out into single layer.
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10
In a medium bowl combine Worcestershite sauce, beef, breadcrumbs, cooled aromatics (garlic and onion), half the horseradish, and remaining spice blend. Season with salt and pepper, Mix until combined. Form into a 6 inch by 3 inch loaf. Top or brush the meatloaf with ketchup. Bake 30 minutes. Remove from oven and let rest for at least 5 minutes before slicing.
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11
IN a small bowl combine the lemon zest, the juice of the lemon halves, and the remaining horseradish, season with salt and pepper to taste.
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12
While the meatloaf cools, in pan used to cook aromatics, heat 2 teaspoons of oil oil on medium until hot. Add the green beans and season with salt and pepper. Cook for 3 minutes, stirring occasionally. Turn off heat, add dressing. Stir until well coated and heated through. Season with salt and pepper.
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13
Slice the meatloaf and divide between two plates. Serve with potatoes and beans on the side.
