Wash and dry all produce. Preheat oven to 450 degrees. Mince or grate garlic. Chop parsley. Trim any stems from green beans. Halve and peel onion. Grate both halves into a large bowl using the large holes of a box grater.

Add garlic, parsley, panko, beef, and 1 tsp salt to same bowl. Season with pepper, then mix with hands to combine. Form into four 1-inch-tall loaves and place on a lightly oiled baking sheet. In a small bowl, mix balsamic vinegar and ketchup, then brush onto meatloaves. Bake in oven until no longer pink in center, about 25 minutes.

Meanwhile, peel, then chop sweet potatoes into 1/2-inch cubes. Place in a large pot with a pinch of salt and enough water to cover by 2 inches. Bring to a boil and cook until easily pierced by a fork, about 10 minutes. Drain and return to pot.

Meanwhile, toss green beans on another baking sheet with a large drizzle of olive oil and a pinch of salt and pepper. Roast in oven until tender and lightly browned, about 15 minutes.

Mash sweet potato in pot with a fork or potato masher until smooth. (TIP: If potatoes have cooled, quickly reheat over medium-low heat.) Add 1 TBSP butter and honey. Continue mashing to combine. Season generously with salt and pepper.

When green beans are done, sprinkle with almonds and toss to combine. Divide meatloaves between plates and serve with sweet potato mash and green beans on the side