Guy did some solo parenting while I was on a recent business trip, and he had zero problems getting dinner on the table. For this dish, he made four mini meat loaves seasoned with barbecue sauce and surrounded by broccoli, halved cherry tomatoes, sliced mushrooms, and green beans.
Recipe adapted from Better Homes and Gardens.
- Nonstick cooking spray
- 12 oz. broccoli florets
- 8 oz. green beans, trimmed
- 1 cup cherry tomatoes, washed, dried, and halved
- 1 cup mushrooms, washed, dried, and sliced
- 1 Tbs. olive oil
- Salt and black pepper
- 1/3 cup barbecue sauce
- 1/4 cup fine dry bread crumbs
- 1/4 cup finely chopped onion
- 1 tsp. garlic powder
- 1 lb. lean ground beef
- 1/4 cup barbecue sauce
Preheat oven to 400º. Line a rimmed baking sheet with foil; coat with cooking spray. Add the broccoli florets, green beans, cherry tomatoes, and mushrooms. Drizzle with olive oil and sprinkle with salt and pepper; toss to coat.
In a large bowl combine 1/3 cup barbecue sauce, bread crumbs, chopped onion, and garlic powder. Add ground beef; mix lightly until combined. Shape into four 3 1/2x2-inch meat loaves.
Place the meat loaves flat on the baking sheet, nestled among the vegetables. Bake 20 to 23 minutes more or until loaves are done (160º) and vegetables are tender.
Spoon 1/4 cup barbecue sauce over meat loaves; cover and let stand 10 minutes. Serve.