Meatloaf with Barbecue Sauce, Vegetables and Mashed Potatoes

For the barbecue sauce: Peel and crush the garlic, sprinkle with a little salt and with the flat side of a knife, mash to a paste.

Place the garlic paste in a saucepan with the remaining barbecue sauce ingredients and bring to a boil, reduce to a simmer and cook until the flavors have blended, about 15 minutes. Let sit overnight.

For the meatloaf: Preheat the oven to 180°C (approximately 350°F). Soak the bread soak in water and squeeze once softened. Peel onion and chop finely. Heat the butter in a skillet, and saute the onion until translucent.  In a bowl, mix the ground meat, onion, bread, egg, tomato paste, mustard and spices and knead into a loaf. Place in a greased roasting pan and roast until cooked through, about 1 hour. About 10 minutes before the loaf is done, generously brush with the barbecue sauce. 

For the mashed potatoes: Peel and rinse the potatoes and cook in a pot of boiling salted water  until knife-tender, about 25 minutes. Heat the butter and milk in a saucepan and season with salt, pepper and nutmeg. Add the potatoes and mash with a potato masher Season to taste and stir in chives.

For the vegetables: Peel the carrots and cut diagonally into slices.

Rinse and trim the beans.

Cook the carrots in a pot of boiling salted water until crisp-tender, about 2 minutes. Remove with a slotted spoon, rinse under cold water and drain.

Add 1 tablespoon salt to the cooking water and cook the beans until crisp-tender, about 8 minutes. Drain, rinse under cold water and drain well.

Toss the carrots and beans in butter and season with salt and pepper.