I found this recipe in Martha Stewart's Everyday Food Magazine. I tweaked the ingredients a little which I've italicized in parenthesis. I hope you enjoy the meatloaf as much as Brian and I do!
1/4 Cup Plain Dried Breadcrumbs (Italian Seasoned)
1 1/2 Tablespoons Milk
1/4 Cup Ketchup (I combine equal parts of Regular Ketchup and Heinz Hot & Spicy Ketchup with Tabasco. I also have only used the Heinz Hot & Spicy Ketchup with Tabasco to give the meatloaf a little kick)
1/2 Cup Grated Cheese (I combine Cheddar, Fresh Grated Parmesan and Pepperjack, and have sometimes substituted one of said cheeses with Monterey Jack)
1/4 Cup Scallions, Thinly Sliced
1/2 Cup Finely Grated Carrots
Coarse Salt and Ground Pepper
1 lb Ground Beef
2 Teaspoon Olive Oil
8-10 Ounces Green Beans, Trimmed
2 Tablespoons Water
1. Preheat Oven to 375. In a medium bowl, combine breadcrumbs, milk, ketchup, cheese(s), scallions, carrots, 1 teaspoon salt and 1 teaspoon pepper. Add beef and gently combine. Transfer mixture to a rimmed baking sheet and form in an approximately 2 1/2-by-12-inch loaf. Bake until cooked through, about 30-40 minutes.
2. Meanwhile, in a small skillet, heat oil over medium. Add green beans and water. Season with salt and pepper. Cover and cook until water is absorbed, about 6 minutes. Uncover and cook stirring occasionally, until beans are crisp-tender, about 6 minutes. Serve alongside meatloaf.
Whoops, and I almost forgot to take a picture of the finished product!