(2 SERVINGS) 4 SERVINGS

• Adjust oven rack to middle position and preheat oven to 400°F. Wash and dry all produce. Peel and mince shallots and garlic. Trim ends from green beans. Thinly slice chives. Remove thyme leaves from stems and finely chop enough for (1t) 2t. Cut Yukon gold potatoes into 1.5″pieces and place in a large pot. Make glaze by combining ketchup with brown sugar and reserve for step 4.
• In a medium bowl, combine rice cereal with beef stock concentrate, (2T) 4T water and pinch of salt & pepper. Mix and soak to combine. Add ground beef, shallot, chopped thyme, half of the garlic, and a pinch of salt & pepper to the bowl. Mix to combine, then form into (2) 4, 1-inch-thick oval shaped loaves. Place on one side of a lightly oiled baking tray and bake on middle rack until browned and cooked through, †18-20 minutes.
• While the meatloaves bake, add enough water to pot with Yukon gold potatoes to cover by 2 inches. Bring to a boil and cook until potatoes are very tender, 15-20 minutes.
• While potatoes are cooking, grab another mixing bowl and toss green beans with a drizzle of oil and a pinch of salt & pepper. Once meatloaves have baked for 10 minutes, remove tray from oven. Carefully add green beans to the same tray. Spread prepared glaze evenly over each meatloaf. Return tray to the oven and continue to cook for additional 10-15 minutes, until green beans are tender, and meatloaves are cooked through.
• While the beans and meatloaves are cooking, drain tender Yukon gold potatoes in a strainer, trying to remove as much liquid as possible. Heat (1T) 2T margarine, (2T) 4T *rice milk, and remaining garlic in the pot that the potatoes were in over low heat. Cook until fragrant, about 30 seconds, then remove from heat. Add drained potatoes and dairy-free sour cream. Mash (or use a mixer) until smooth and season with salt & pepper to desired taste. Fold in minced chives.
• Plate meatloaves with mashed chive potatoes, and green beans.

  Serve & enjoy!