Adjust rack to upper position and preheat oven to 450 degrees. Wash and dry all produce. In a small bowl, mix vinegar and ketchup. Mince or grate garlic. Chop parsley. Halve and peel onion. Grate both halves into a large bowl using the large holes of a grater.

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

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

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 potatoes in pot with a potato masher or fork until smooth. (TIP: If potatoes have cooled, quickly reheat over medium-low heat.) Add 2 TBSP butter and honey. Continue mashing to combine. Season with plenty of 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.