• Preheat oven to Combi Steam, 350°F/180°C, 30% (low) steam. Line 2 baking sheets with parchment paper and set aside.

Make the meatloaf

• Heat the oil in a skillet/frypan over medium heat. Add the onion and cook until softened, stirring occasionally, about 5 minutes. Add the garlic and cook for a further minute or two until it's fragrant but not browned. Stir in tomato paste and remove from heat so it can cool to room temperature.
  2 Tbsp extra-virgin olive oil, 1 onion, 4 cloves garlic, 2 Tbsp tomato paste
• Combine the torn bread and milk in a large bowl, mixing really well until it's thoroughly combined and forms a paste texture. Add the eggs, parsley, salt, pepper, herbs and cooled onion mixture, then mix well to combine. Add the beef and pork, then mix until it's just combined evenly. You don't want to overwork the meat or your meatloaf will be tough.
  3 slices whole wheat sandwich bread, ⅔ cup whole milk, 3 eggs, ¼ cup coarsely chopped flat-leaf parsley, 1 Tbsp fine salt, 1 tsp ground black pepper, 1 tsp dried oregano, 1 1/2 lb ground beef, 1 1/2 lb ground pork
• Divide meatloaf mixture into 2 equal portions and shape each into a 4x8 inch (10x20cm) loaf on one of the prepared baking sheets. The shape can be quite rustic, but I aim for something vaguely rectangular. Whisk together ketchup and Worcestershire sauce in a small bowl until smooth. Use a spoon to spread the mixture over the top and sides of each meatloaf.
  ½ cup ketchup, 1 Tbsp Worcestershire sauce

Prepare the potatoes and cook

• Rub salt all over the potatoes (I find this easiest if the skins are a little damp) and put them onto the other baking sheet.
  4 potatoes, 1 1/2 tsp fine salt
• Put the meatloaf on the lowest shelf of your oven. Put the potatoes on the upper-middle shelf. Cook until the meatloaf is nicely browned and the potatoes are golden and almost cooked through, about 35-40 minutes. The potatoes should offer just a little resistance when a small knife is inserted into the center. To check the meatloaf, an instant-read thermometer inserted in the center should register 160°F/71°C (if you have a meat probe, use this for the meatloaf, set to 160°F/71°C, and rely on the probe for doneness rather than a set timer).

Prepare the beans

• Let the meatloaf rest while you get on with the beans. Briefly remove the potatoes from the oven and push them over to one side of the baking sheet. Scatter the beans over the other side and dot them all over with the butter. Return the baking sheet to the oven until the beans are buttery and tender, and the potatoes are cooked through, about 12-15 minutes.
  12 oz green beans, 2 Tbsp butter

Serve

• Slice the meatloaf into thick slices for serving, and cut a deep cross into the top of each baked potato, so you can squeeze them open and load up with butter or sour cream and chives. Add a pile of beans to the side of each plate and enjoy!
  sour cream, butter, chives