French Onion Meatloaves
with Mashed Potatoes and Thyme-Roasted Carrots
Caramelized onions taste good on lots of things—maybe you’ve had them on burgers, sandwiches, or steaks. You probably haven’t had them on meatloaf before but trust us—there. they’re still plenty tasty. In this recipe, mini beef loaves are topped with the sweet slivers as well as a heap of melty cheese in a riff on the flavors of French onion soup. On the side, you’ve got mashed potatoes and herby roasted carrots to keep things extra warm and hearty.
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
4 unit
Carrots
2 unit
Scallions
10 ounce
Ground Beef
1 tablespoon
Meatloaf Spice Blend
¼ cup
Panko Breadcrumbs
(Contains Wheat)
¼ teaspoon
White Pepper
½ teaspoon
Dried Thyme
12 ounce
Yukon Gold Potatoes
2 tablespoon
Sour Cream
(Contains Milk)
1 unit
Yellow Onion
½ cup
Mozzarella Cheese
(Contains Milk)
1 unit
Beef Stock Concentrate
Not included in your delivery
4 teaspoon
Vegetable Oil
3 tablespoon
Butter
(Contains Milk)
0.13 teaspoon
Sugar
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Preheat oven to 425 degrees. Peel carrots, then cut on a diagonal into 1-inch-thick pieces. Trim, then thinly slice scallions, separating greens and whites. In a medium bowl, mix beef, scallion whites, meatloaf mix, ¼ cup panko, and ¼ tsp white pepper (we sent more panko and pepper). Season with salt (we used 1 tsp kosher salt) and a pinch of pepper.
Shape beef mixture into two 1-inch-tall loaves. Gently press down to flatten slightly. Toss carrots in another medium bowl with a large drizzle of oil, ½ tsp thyme (we sent more), salt, and pepper. Place carrots on one side of a baking sheet and meatloaves on other. Bake in oven on upper rack until meatloaves are cooked through, 20-25 minutes.
Meanwhile, cut potatoes into ½-inch cubes. Place in a medium pot with a big pinch of salt and water to cover by 1 inch. Bring to a boil and cook until tender, about 15 minutes, then drain and return to pot. Place over low heat, then add sour cream and 2 TBSP butter. Mash until smooth. Season with salt and pepper. Keep covered off heat.
While potatoes cook, halve, peel, and very thinly slice onion. Add slices to a large pan with a large drizzle of oil and place over medium-high heat. Cook, tossing often, until lightly browned and softened, about 5 minutes. Stir in a splash or two of water. Let water evaporate, 1-2 minutes. Repeat adding and evaporating water once or twice more until onion is deeply browned.
Once meatloaves and carrots are done, sprinkle meatloaves with mozzarella. Return to oven. Let cheese melt, 1-2 minutes; set aside. Add stock concentrate and ¼ cup water to pan with onion. Bring to a boil over medium-high heat. Let reduce, 1-2 minutes. Remove from heat, then stir in 1 TBSP butter. Season with salt and pepper.
Give sauce a taste and stir in a pinch of sugar if you prefer a sweeter flavor. Divide potatoes, carrots, and meatloaves between plates. Spoon onion and its sauce over meatloaves. Garnish with scallion greens and serve.
