Wash and dry all produce. Preheat oven to 450 degrees. Place bread in a large bowl with 1/3 cup milk (we sent more). Break up with your hands until pasty. Add beef, meatloaf spice, salt (we used 1 tsp kosher salt), and a big pinch of pepper. Mix with hands until just combined. Shape mixture into four 1-inch-thick loaves.

Place meatloaves on a baking sheet. Brush a layer of ketchup onto each. Bake in oven until no longer pink in center, about 25 minutes.

Cut potatoes into 3/4-inch cubes. Place in a medium pot with a large pinch of salt and enough water to cover by 2 inches. Bring to a boil and cook until easily pierced by a knife, 12-15 minutes. Drain and return to pot.

Meanwhile, halve, peel, and finely chop shallot. Finely chop chives. Toss green beans, a large drizzle of oil, and a pinch of salt and pepper on another baking sheet. Roast in oven until tender, 10-12 minutes.

Heat a drizzle of oil in a small pot over medium heat. Add shallot and cook, tossing, until softened, about 3 minutes. Stir in stock concentrates and 3/4 cup water and bring to a simmer. Let bubble until slightly thickened and saucy, 3-4 minutes. Season with pepper.

Meanwhile, add half the chives, 2/3 cup milk (you’ll have some left over), and 2 TBSP butter to pot with potatoes. Mash until smooth. Season with salt and pepper. Divide between plates, then top with green beans and a meatloaf. Drizzle with gravy and garnish with remaining chives.