Individual Meatloaves with Potatoes and Peas

Preheat oven to 350 degrees F (180 degrees C). Dice the Onion (1) and Celery (2 stalks) into 1/4 inch pieces and place in large bowl. Remove the leaves from the Fresh Thyme (11 tsp), discard the stem and add leaves to onion and celery mixture.

Trim the ends of the Sugar Snap Peas (1 cup) and pull away any string; set aside. Rough chop the Fresh Parsley (3 Tbsp) leaves, set aside. Discard stems. Rough chop the Fresh Dill (1/2 cup) leaves, set aside. Discard stems.

Thinly slice Garlic (2 cloves); set aside. In a small bowl, mix Ketchup (1 cup) and Barbecue Sauce (1 cup) together; set aside.

Heat 1 tablespoon of olive oil in a medium saute pan over medium heat. Add the onion mixture and cook for about 5 minutes until onion are translucent. Remove from heat and place onion mixture back into large bowl.

Add Worcestershire Sauce (2 Tbsp), 1 tablespoon water and Tomato Paste (1 tsp), stir and cool slightly. Add parsley, Egg (1), 1 teaspoon salt, and 1/2 teaspoon pepper to the onion mixture and mix with a fork.

Gently fold in Breadcrumbs (2 Tbsp) and Ground Beef (1 lb) with the fork being careful not to over-mix.

Shape mixture into two equally portioned mini loaves and place on sheet pan lined with foil. Spread ketchup-barbecue sauce evenly on top of each loaf. Bake for 30 minutes or until cooked through.

Add 2 pats of Butter (to taste) to a large 3 inch deep saute pan over medium heat. When melted, add the Fingerling Potatoes (2 1/4 cups) with 1/4 teaspoon salt and 1/4 teaspoon pepper. Stir, cover and reduce heat to low. Cook for 20 to 30 minutes until potatoes are fork tender.

Turn off heat, toss with chopped dill and cover to keep warm until plating. Rinse and wipe clean the saute pan you used for the onion mixture. Heat 1/2 tablespoon olive oil in the pan over medium high heat.

Add sliced garlic and saute for 30 seconds, being careful not to burn the garlic. Add sugar snap peas, 1/4 teaspoon salt and pinch of pepper; stir and cook for 2 minutes. Add 1 tablespoon water, cover and cook for 2 more minutes and remove from heat.

Divide the sugar snap peas and potatoes onto two plates. Position the meatloaves alongside the potatoes and snap peas.

Serve and enjoy!