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1
Place the meat in a large mixing bowl and create a well in the center of the meat.
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2
Fill the well with the bread crumbs and dampen them with the milk.
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3
Pour the egg over the bread crumbs and then add salt, pepper, the Worcestershire, nutmeg, tomato paste, green peppers, garlic, and scallions.
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4
Mix together and form into 4 large oval patties, 3/4 inch thick.
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5
Preheat a large nonstick skillet over medium-high heat with the vegetable oil.
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6
Fry the meatloaf patties for 7 minutes on each side.
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7
Preheat another large skillet over medium-high heat.
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8
Add the chopped pecans and toast them, stirring frequently, for about 3 minutes.
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9
Remove the toasted pecans from the pan and reserve.
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10
Return the skillet to the heat and add 3/4 cup of the chicken stock; bring it up to a simmer.
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11
Add the trimmed string beans and spread out in an even layer.
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12
Cook the beans for about 3 minutes, or until almost tender.
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13
Add 2 tablespoons of the butter, the maple syrup, salt, and pepper to the skillet with the beans, turn the heat up to high, and cook until the liquid has evaporated and the beans are shiny and glazed, 2 to 3 minutes.
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14
Toss with the pecans.
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15
Remove the meatloaf patties to a platter, tent with foil, and return the pan to the heat.
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16
Reduce the heat to medium and add the remaining 2 tablespoons of butter, the onions, and the red pepper flakes.
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17
Cook for about 2 minutes and then sprinkle the onions with the flour.
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18
Cook the flour for 1 minute and then whisk in the remaining cup of chicken stock and the heavy cream.
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19
Bring the gravy to a bubble.
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20
If the gravy is too thick, thin with additional stock.
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21
Taste and season with salt and pepper.
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22
Stir in the parsley and remove the gravy from the heat.
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23
Slice the meatloaf patties and smother with the gravy.
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24
Serve with a pile of maple pecanglazed string beans.
