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Homemade Meatloaf with Quick Mac & Green Beans

This recipe for meatloaf with quick mac and green beans is a comforting classic that's perfect for weeknight dinners or special occasions. It brings warm family memories to the table with every delicious bite.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Meatloaf
  • 1 lb lean ground beef (or 50/50 beef & pork, or ground turkey for a lighter option)
  • 1/2 cup breadcrumbs Use gluten-free breadcrumbs or quick oats for GF
  • 1/2 cup finely diced onion (about 1 small onion)
  • 1/4 cup finely diced bell pepper or grated carrot (optional for extra veggies)
  • 1 large egg, beaten
  • 1/4 cup milk (or unsweetened almond milk for dairy-free)
  • 2 tbsp ketchup (plus 2 tbsp for glaze)
  • 1 tbsp Worcestershire sauce (or tamari for GF)
  • 1 tsp Dijon mustard (optional)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp dried thyme or Italian seasoning
For the Glaze
  • 2 tbsp ketchup
  • 1 tbsp brown sugar or maple syrup
  • 1 tsp apple cider vinegar (or lemon juice)
For the Quick Mac
  • 8 oz elbow macaroni (swap for gluten-free pasta if needed)
  • 1 1/2 cups shredded sharp cheddar (or dairy-free cheese)
  • 2 tbsp butter (or olive oil)
  • 2 tbsp all-purpose flour (use gluten-free flour or omit for a simpler cheese sauce)
  • 1 1/4 cups milk (or plant milk)
  • Salt and pepper to taste
  • Pinch of smoked paprika or nutmeg (optional)
For the Quick Green Beans
  • 12 oz fresh green beans, trimmed (or 2 cups frozen, thawed)
  • 1 tbsp olive oil or butter
  • 1 clove garlic, minced
  • Salt and pepper to taste
  • 1 tsp lemon zest (or a squeeze of lemon, optional)

Method
 

Preparation
  1. Preheat oven to 350°F (175°C). Line a baking dish or loaf pan with parchment, or lightly grease it.
  2. In a large bowl, combine ground meat, breadcrumbs (or oats), diced onion, bell pepper/carrot, beaten egg, milk, ketchup, Worcestershire sauce, Dijon, salt, pepper, and seasoning. Mix gently until just combined — don’t overwork or the loaf gets dense (about 30 seconds of mixing).
  3. Shape mixture into a loaf and place in the prepared pan. Mix glaze ingredients and spread evenly over the top.
Baking
  1. Bake for 50–60 minutes, or until internal temperature reaches 160°F (71°C) for beef (adjust for turkey: 165°F/74°C). If the top starts to brown too much, loosely tent with foil.
Cooking the Mac
  1. While the meatloaf bakes, cook the macaroni: bring a pot of salted water to a boil, add pasta, and cook according to package directions (usually 8–10 minutes) until al dente. Drain and set aside.
  2. Make the quick cheese sauce: in the same pot over medium heat, melt butter. Stir in flour and cook 1 minute until bubbly. Whisk in milk gradually, simmer 2–3 minutes until slightly thickened. Remove from heat and stir in shredded cheese until smooth. Season with salt, pepper, and a pinch of smoked paprika. Fold cooked macaroni into the cheese sauce and keep warm.
Sautéing the Green Beans
  1. Heat olive oil in a skillet over medium-high heat. Add green beans and cook 4–6 minutes, stirring, until bright green and tender-crisp. Add minced garlic in the last minute and toss. Season with salt, pepper, and a little lemon zest. For frozen beans, cook 6–8 minutes to ensure tenderness.
Serving
  1. Rest the meatloaf 10 minutes after removing from oven — this helps it hold together. Slice and serve with a generous scoop of quick mac and a side of green beans.

Notes

Lean swaps: Use ground turkey or chicken for a lighter meatloaf. Add a splash more milk if using lean meat to keep it moist. For gluten-free, use gluten-free breadcrumbs or quick oats and replace flour in cheese sauce. Low-carb options available. Leftover ideas include turning slices into sandwiches or folding into breakfast hash.