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Cheddar-Stuffed Meatloaves
Cheddar-Stuffed Meatloaves

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? 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.

Allergens:
Wheat
Milk
Eggs

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time10 minutes
DifficultyMedium

Ingredients

serving amount

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)

1 unit

Ketchup

2 tablespoon

Mayonnaise

(Contains: Eggs)

Not included in your delivery

Salt

Pepper

Olive Oil

Cooking Oil

Nutrition Values

/ per serving
Calories1040 kcal
Fat68 g
Saturated Fat21 g
Carbohydrate65 g
Sugar16 g
Dietary Fiber7 g
Protein36 g
Cholesterol160 mg
Sodium1390 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Peeler
Baking Sheet
Medium Bowl
Large Pan
Small Bowl
Slotted Spoon
Paper Towel

Instructions

Prep
1

• 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. Trim, peel, and cut carrots on a diagonal into 1⁄4-inch-thick pieces. Halve, peel, and thinly slice shallot.

Roast Potatoes
2

• 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).

Form Meatloaves
3

• 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-thick loaves.

Bake Meatloaves
4

• Once potatoes have roasted 5 minutes, remove sheet from oven. Add meatloaves to opposite side of sheet. (For 4 servings, leave potatoes roasting; add meatloaves to a second sheet and roast on middle rack.) • Roast on top rack until potatoes are browned and tender and meatloaves are cooked through, 17-20 minutes more. • In the last 2 minutes of roasting, top meatloaves with reserved cheddar. Return to oven until cheese melts.

Cook Carrots
5

• 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.

Fry Shallot & Make Sauce
6

• 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 coated 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 separate 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.

Finish & Serve
7

• Slice meatloaves crosswise if desired. • Divide meatloaves, potato wedges, 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.

Ground Meat is fully cooked when internal temperature reaches 160°.

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