Ingredients

• 1 1/2 pounds Yukon gold or red potatoes, cut into 1-inch chunks
• Kosher salt
• 1 1/4 pounds meatloaf mix
• 1/2 cup panko breadcrumbs
• 1 large egg
• 1/2 onion, grated
• 1 1/2 teaspoons chopped fresh thyme
• 2 teaspoons Worcestershire sauce
• Freshly ground pepper
• 4 tablespoons unsalted butter
• 1 1/2 cups baby carrots, halved lengthwise
• 3 stalks celery, sliced
• 1 1/4 cups low-sodium chicken broth
• 3 tablespoons half-and-half

Instructions

1. Put the potatoes in a medium saucepan and cover with cold water; season with salt. Bring to a boil and cook until tender, 25 minutes.
2. Meanwhile, combine the ground meat, panko, egg, onion, thyme, Worcestershire sauce, 1 teaspoon salt and a few grinds of pepper in a bowl; mix with your hands. Form into four 1/2-inch-thick oval patties.
3. Heat 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add the patties; cook until browned, 3 minutes per side. Scatter the carrots and celery around the patties; cook until they start softening, 3 minutes. Reduce the heat to medium. Add the broth, cover and simmer until the patties are cooked through, 5 minutes. Remove the patties and increase the heat to high. Cook until the broth is slightly reduced, 2 minutes, then add 1 tablespoon butter and swirl until melted.
4. Drain the potatoes; mash with the half-and-half, the remaining 2 tablespoons butter, and salt and pepper to taste. Serve with the patties and vegetables.
5. Photograph by Charles Masters