Lighter Blue-Plate Special

Directions

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