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1
Preheat oven to 450F.
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2
Process carrots, celery, onion, and panko with egg white in a food processor until finely chopped and combined, about 1 minute.
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3
Transfer to a large bowl; mix in beef, 1 teaspoon salt, and 1/8 teaspoon pepper.
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4
On a foil-lined rimmed baking sheet, form meat mixture into a 6-inch-long loaf; brush with half the barbecue sauce.
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5
Bake until an instant-read thermometer inserted in loaf registers 160F, 25 to 30 minutes, brushing halfway through with remaining sauce.
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6
Meanwhile, in a medium saucepan, cover potatoes with cold water by 1 inch.
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7
Bring to a boil; add salt.
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8
Reduce to a simmer, and cook until potatoes are easily pierced with the tip of a paring knife, 15 to 20 minutes.
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9
Drain; return to pan.
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10
Stir over medium until a starchy film forms on bottom of pan, about 1 minute.
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11
Remove from heat; mash with buttermilk until smooth.
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12
Season with salt and pepper.
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13
While potatoes cook, set a steamer basket in a pot filled with 1 inch of simmering water.
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14
Add green beans; cover, and cook until crisp-tender and bright green, 4 to 6 minutes.
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15
Transfer to a bowl; add oil, season with salt and pepper, and toss.
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16
Serve meatloaf with mashed potatoes and green beans.
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17
(Per Serving)
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18
Calories: 327
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19
Fat: 5.9g (2.2g Saturated Fat)
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20
Protein: 24.7g
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21
Carbohydrates: 45.2g
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22
Fiber: 7g
