Cozy Spiced-Up Meatloaves & Gravy
with Mashed Potatoes & Roasted Green Beans
We think this delicious homestyle dish is the next best thing to Mom’s meatloaf. It stays mostly true to tradition, while adding extra coziness in the way of spices: Ground beef is combined with our warming spice blend (cinnamon, nutmeg, you know the drill) made extra-savory with garlic, onion, and parsley, then baked alongside a jumble of green beans and onion wedges. But we couldn’t call it a classic without creamy mashed potatoes that, along with the loaves, are smothered in a rich, herby gravy. If you want to claim this recipe as your own, don’t worry—mum’s the word!
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
Yellow Onion
¼ ounce
Parsley
2 clove
Garlic
6 ounce
Green Beans
10 ounce
Ground Beef
¼ cup
Panko Breadcrumbs
(Contains Wheat)
1 tablespoon
Warming Spice Blend
1.5 tablespoon
Sour Cream
(Contains Milk)
1 tablespoon
Flour
(Contains Wheat)
1 unit
Chicken Stock Concentrate
Not included in your delivery
Salt
Pepper
2 teaspoon
Cooking Oil
3 tablespoon
Butter
(Contains Milk)
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. • Dice potatoes into ½-inch pieces. • Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 10-12 minutes. Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. Keep covered off heat until ready to mash in Step 5.
• While potatoes cook, peel and mince or grate garlic. Halve, peel, and cut onion into ½-inch-thick wedges; mince a couple wedges until you have 2 TSBP (4 TBSP for 4 servings). Roughly chop parsley. Trim green beans if necessary.
• In a large bowl, gently combine beef*, panko, garlic, Warming Spice Blend, half the minced onion, half the parsley, salt (we used ¾ tsp; 1½ tsp for 4 servings), and pepper. Form into two 1-inch-tall loaves (four loaves for 4). • Place meatloaves on one side of a lightly oiled baking sheet. (For 4, arrange meatloaves across entire sheet.) • Bake on top rack for 8 minutes (they’ll finish cooking in the next step).
• Once meatloaves have baked 8 minutes, remove sheet from oven. Carefully toss green beans and onion wedges on opposite side of sheet with a drizzle of oil, salt, and pepper. (For 4 servings, leave meatloaves roasting; toss veggies on a second sheet and roast on middle rack.) • Return sheet to top rack and roast until meatloaves are cooked through and veggies are tender and browned, 10-12 minutes more.
• Meanwhile, return pot with drained potatoes to low heat. Mash with sour cream and 2 TBSP butter (4 TBSP for 4 servings) until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper.
• Melt 1 TBSP butter (2 TBSP for 4 servings) in a medium pan over medium heat. Add remaining minced onion; cook, stirring, until softened, 1-2 minutes. • Sprinkle with flour and whisk vigorously to combine. Whisk in stock concentrate and 1 cup water (1½ cups for 4). Bring to a simmer and cook until thickened, 2-3 minutes more. • Remove from heat; stir in remaining parsley and season with salt and pepper. TIP: Add an additional splash of water if needed to reach desired consistency.
• Slice meatloaves crosswise. • Divide meatloaves, mashed potatoes, and roasted veggies between plates in separate sections. Spoon gravy over meatloaves and mashed potatoes and serve.
Ground Beef is fully cooked when internal temperature reaches 160°.
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