Lighter Blue-Plate Special

• 2 small carrots, chopped
• 2 celery stalks, chopped
• 1/4 medium onion, chopped
• 1/4 cup panko (Japanese breadcrumbs)
• 1 large egg white
• 3/4 pound ground beef sirloin
• Coarse salt and ground pepper
• 1/4 cup homemade or store-bought barbecue sauce
• 1 pound russet potatoes, peeled and sliced 1/2 inch thick
• 3/4 cup low-fat buttermilk
• 1 pound green beans, stem ends removed
• 1 teaspoon olive oil

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

carrots, celery stalks, onion, egg white, ground beef sirloin, salt, barbecue sauce, potatoes, lowfat buttermilk, green beans, olive oil

Taken from www.epicurious.com/recipes/food/views/lighter-blue-plate-special-387548 (may not work)