Cheddar-Stuffed Meatloaves
with Potato Wedges, Carrots, Crispy Shallot & Special Sauce
You probably perk up at “cheddar-stuffed anything.” (We do too.) But, cheddar-stuffed meatloaves? Now we have your full attention! Cheese turns melty inside beef, then loaves are topped with more cheddar, drizzled with special sauce, and sprinkled with homemade crispy fried shallot. On the side, roasted potato wedges are served with sautéed carrots and more special sauce for dipping. It’s not quite the same as your mom’s meatloaves, but pretty sure one bite will have her cheesin’ too!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Potatoes
1 unit
Shallot
9 ounce
Carrots
1 tablespoon
Flour
(Contains Wheat)
¼ cup
Panko Breadcrumbs
(Contains Wheat)
1 unit
Beef Stock Concentrate
10 ounce
Ground Beef
½ cup
Cheddar Cheese
(Contains Milk)
2 tablespoon
Ketchup
2 tablespoon
Mayonnaise
(Contains Eggs)
Not included in your delivery
1 teaspoon
Olive Oil
1 teaspoon
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into 1⁄2-inch-thick wedges. Halve, peel, and thinly slice shallot. Trim, peel, and cut carrots on a diagonal into 1⁄4-inch-thick pieces.
• Toss potatoes on one side of a baking sheet with a drizzle of olive oil, salt, and pepper (for 4 servings, spread out across entire sheet). • Roast on top rack for 5 minutes (you’ll add more to the sheet then).
• Meanwhile, in a medium bowl, soak panko with 1 TBSP water (2 TBSP for 4 servings) and stock concentrate until liquid has absorbed. Add beef*, 1⁄2 tsp salt (1 tsp for 4), and pepper; mix to combine. • Form beef mixture into two 1⁄2-inch thick rounds (four rounds for 4). Reserve half the cheddar for topping; divide remaining cheddar between the centers of each round. Gently fold meat around cheese, shaping and sealing to create 1-inch-tall cheese-stuffed loaves.
• Once potatoes have roasted 5 minutes, remove sheet from oven. Add meatloaves to empty side of sheet. (For 4 servings, leave potatoes roasting; add loaves to a second sheet and roast on middle rack.) • Return to top rack until potatoes are browned and tender and meatloaves are cooked through, 17-20 minutes more. In the last 2 minutes of roasting, remove sheet from oven. Top meatloaves with reserved cheddar. Return to oven until cheese melts.
• Heat a drizzle of oil in a large, heavy- bottomed pan over medium-high heat. Add carrots and a pinch of salt and pepper; cook, stirring occasionally, until browned and softened, 5-7 minutes. TIP: If carrots begin to brown too quickly, add a few splashes of water. • Turn off heat; transfer carrots to a plate. Wipe out pan.
• In a small bowl, toss shallot with flour and a pinch of salt and pepper. • In pan used for carrots, heat a 1⁄3-inch layer of oil over medium heat. Once oil is hot enough that a pinch of flour sizzles immediately when added to the pan, add floured shallot. Cook, stirring occasionally, until golden brown, 3-5 minutes. • Using a slotted spoon, transfer shallot to a paper-towel-lined plate. • Meanwhile, in a second small bowl, combine ketchup and mayonnaise. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
• Slice meatloaves crosswise if desired. • Divide meatloaves, potatoes, and carrots between plates. Drizzle meatloaves with some of the special sauce. Serve remaining sauce on the side with potatoes for dipping. Garnish meatloaves with crispy shallot and serve.
