Roasted Garlic & Onion Meatloaves
with Mashed Potatoes & Roasted Green Beans
Meatloaf is one of our (many) go-to comfort meals, and we never tire of taking this delicious dish to new heights of creativity. In this spin, our flavor-packed roasted onion and garlic spread takes center stage in the meatloaf mix as well as in the creamy ketchup glaze you’ll spread over the tops. And could we really call it comfort food without two homestyle sides? Of course not! That’s why there’s a generous scoop of mashed potatoes swirled with sour cream and butter, plus glazed roasted carrots with a sprinkle of parsley to tie it all together.
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
6 ounce
Green Beans
¼ ounce
Parsley
10 ounce
Ground Beef
¼ cup
Panko Breadcrumbs
(Contains Wheat)
2 ounce
Roasted Garlic and Onion Spread
1 unit
Ketchup
3 tablespoon
Sour Cream
(Contains Milk)
12 ounce
Carrots
Not included in your delivery
Salt
Pepper
Cooking Oil
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into 1⁄2-inch-thick pieces. • Toss carrots on a baking sheet with a large drizzle of oil; season with salt and pepper. Roast on middle rack until tender, 25-30 minutes.
Cut broccoli into bite-size pieces or trim green beans if necessary. Swap in broccoli or green beans for carrots; roast for 15-20 minutes. (Save carrots for another use.)
• Dice potatoes into 1⁄2-inch pieces. Roughly chop parsley. • Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve 1 cup potato cooking liquid (2 cups for 4 servings). • Drain and return potatoes to pot. Keep covered off heat until ready to mash.
• In a large bowl, gently combine beef*, panko, half the onion and garlic spread, half the parsley, salt (we used 3⁄4 tsp; 11⁄2 tsp for 4 servings), and pepper. Form beef mixture into two 1-inch-tall loaves (four loaves for 4 servings); place on a second baking sheet. • Roast meatloaves on top rack until browned and mostly cooked through, 16 minutes.
• Meanwhile, place 1 TBSP butter (2 TBSP for 4 servings) in a small microwave- safe bowl; microwave until melted, 30-60 seconds. Stir in remaining onion and garlic spread and ketchup. • Once meatloaves have cooked 16 minutes, remove sheet from oven. Spoon onion garlic glaze over meatloaves. • Return to top rack until meatloaves are cooked through and glaze is tacky, 2-4 minutes more.
• Add sour cream and 1 TBSP butter (2 TBSP for 4 servings) to potatoes; mash with a potato masher or fork until smooth, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper.
• Divide meatloaves, mashed potatoes, and roasted carrots between plates in separate sections. Sprinkle everything with remaining parsley and serve.
Ground beef is fully cooked when internal temperature reaches 160°.
