Sheet Pan Herby Beef & Feta Meatloaves
with Roasted Veggies & Tangy Marinara
In our ongoing expression of meatloaf love, we present these herb-scented pork and feta meatloaves. Tender ground pork is combined with onion, earthy oregano, and briny feta and formed into luscious little loaves that get roasted alongside potato wedges and sweet peppers, then they’re sauced up with a bright and tangy Greek vinaigrette-spiked marinara. And you know us, more feta gets crumbled over it all. What’s not to loaf?!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Potatoes
1 unit
Onion
1 unit
Bell Pepper
1 teaspoon
Garlic Powder
10 ounce
Ground Beef
1 teaspoon
Dried Oregano
¼ cup
Panko Breadcrumbs
(Contains Wheat)
1 unit
Chicken Stock Concentrate
½ cup
Feta Cheese
(Contains Milk)
1 unit
Marinara Sauce
1.5 ounce
Greek Vinaigrette
(Contains Eggs, Milk)
Not included in your delivery
Salt
Pepper
1 teaspoon
Cooking Oil
2 teaspoon
Olive Oil
Nutrition Values
Utensils
Instructions
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. • Cut potatoes into 1⁄2-inch-thick wedges. Halve, peel, and cut onion into four wedges. Grate one wedge (two wedges for 4) on the largest holes of a box grater; cut remaining onion into 1⁄2-inch-thick wedges. Halve, core, and thinly slice bell pepper into 1⁄2-inch-thick strips.
• Toss potatoes on a lightly oiled baking sheet with a large drizzle of olive oil, half the garlic powder, and a big pinch of salt and pepper. • Roast on top rack until browned and tender, 20-25 minutes (you’ll add more to the sheet after 5 minutes).
• In a medium bowl, gently combine pork*, grated onion, oregano, panko, stock concentrate, half the feta (save the rest for serving), remaining garlic powder, 1⁄2 tsp salt (1 tsp for 4 servings), and pepper. • Form into two 1-inch-tall meatloaves (four loaves for 4).
Swap in beef* for pork.
• Once potatoes have roasted 5 minutes, remove sheet from oven. Carefully add onion wedges and bell pepper to sheet; toss to combine. Season with a pinch of salt and pepper. • Push veggies to one side of sheet. Place meatloaves on empty side and return sheet to top rack. Roast until meatloaves are browned and cooked through and veggies are tender, 18-22 minutes. (For 4 servings, leave potatoes roasting. Toss bell pepper and onion on one side of a second sheet and place meatloaves on empty side; roast on middle rack.)
• In a small microwave-safe bowl, combine vinaigrette and marinara. Microwave until warmed through, 30 seconds.
• Divide roasted veggies and meatloaves between plates. Sprinkle veggies with remaining feta and drizzle meatloaves with as much tangy marinara as you like. Serve.
Ground Beef is fully cooked when internal temperature reaches 160°.
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