Savory-Sweet Turkey Meatloaves with Crispy Potatoes & Green Beans

Heat the oven to 425°F with racks in the upper and lower thirds.

Wash and dry the potatoes, green beans and parsley.

For this step: Yukon Gold potatoes, green beans, flat-leaf parsley

Slice the potatoes into ¼-inch rounds. On a rimmed baking sheet, toss them with some of the olive oil and a little salt and pepper, and spread them in a single layer.

For this step: olive oil, salt, black pepper

Once the oven is hot, roast the potatoes on the lower rack until tender and golden, about 30 minutes, turning them when 10 minutes remain.

While the potatoes roast, finely chop the sun-dried tomatoes. Peel and finely chop the garlic. Put both in a large bowl.

For this step: sun-dried tomatoes, garlic

Add the turkey, panko, egg, Worcestershire sauce, brown sugar, onion powder, smoked paprika, and a little salt and pepper, and mix just until combined. Lightly oil a second baking sheet with more of the olive oil and shape the mixture into 4 mini loaves on it, each about 1½ inches thick.

For this step: ground turkey, panko bread crumbs, large egg, Worcestershire sauce, brown sugar, onion powder, smoked paprika, salt, black pepper, olive oil

Bake the meatloaves on the upper rack until browned and the centers reach 165°F, 20 to 25 minutes.

While the meatloaves bake, bring a medium pot of salted water to a boil.

For this step: salt

While the water heats, trim the stem ends of the green beans.

When the meatloaves have about 5 minutes left, add the green beans to the boiling water and cook until bright green and crisp-tender, about 3 minutes.

While the beans cook, pick the parsley leaves and chop them.

Drain the green beans and return them to the pot. Toss with the rest of the olive oil, a little salt and pepper, and the parsley.

For this step: olive oil, salt, black pepper

Serve the meatloaves with the potatoes and green beans alongside.