Cheesy Mexican-Spiced Meatloaves

Name: Cheesy Mexican-Spiced Meatloaves with Cumin Rice, Pico de Gallo & Guacamole
Total time: 35 min
Yield: 2
Cuisine: Central America
Ingredients: 1 teaspoon Cumin; ½ cup White Rice; 1 unit Chicken Stock Concentrate; 10 ounce Ground Beef; ¼ cup Panko Breadcrumbs; 1 tablespoon Mexican Spice Blend; ½ cup Mexican Cheese Blend; 4 ounce Pico de Gallo; 4 tablespoon Guacamole; 2 teaspoon Cooking Oil; ½ tablespoon Butter; Salt; Pepper

with Cumin Rice, Pico de Gallo & Guacamole

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Our all-American meatloaves get a bold, zesty spin for an updated classic that’s both familiar and new. You’ll season the beef with our Mexican spice blend, top the meatloaves with shredded cheese, and roast to savory, melty perfection. Serve with cumin-spiced white rice, juicy pico de gallo, and smooth, cool guacamole.

Tags:

Easy Prep

Allergens:

Wheat

•Milk

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 Time5 minutes

DifficultyMedium

Ingredients

serving amount

1 teaspoon

Cumin

½ cup

White Rice

1 unit

Chicken Stock Concentrate

10 ounce

Ground Beef

¼ cup

Panko Breadcrumbs

(Contains: Wheat)

1 tablespoon

Mexican Spice Blend

½ cup

Mexican Cheese Blend

(Contains: Milk)

4 ounce

Pico de Gallo

4 tablespoon

Guacamole

Not included in your delivery

2 teaspoon

Cooking Oil

½ tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Calories860 kcal

Fat51 g

Saturated Fat20 g

Carbohydrate56 g

Sugar4 g

Dietary Fiber3 g

Protein36 g

Cholesterol135 mg

Sodium930 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

•Small pot

•Medium Bowl

•Baking Sheet

Instructions

PDF

• Adjust rack to top position and preheat oven to 425 degrees. • Heat a drizzle of oil in a small pot over medium heat. Stir in 1⁄4 tsp cumin (1⁄2 tsp for 4 servings); cook, stirring frequently, until fragrant, 30-60 seconds. (Be sure to measure the cumin—we sent more!) • Stir in rice, stock concentrate, 3⁄4 cup water (1 1⁄2 cups for 4), a big pinch of salt, and pepper. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to use in Step 3.

• While rice cooks, in a medium bowl, gently combine beef*, panko, Mexican Spice Blend, 1 TBSP water (2 TBSP for 4 servings), salt, and pepper. • Form into two 1-inch-tall loaves (four loaves for 4). • Place meatloaves on a lightly oiled baking sheet. Roast on top rack for 15 minutes (you’ll top the meatloaves with cheese then).

• Once meatloaves have roasted 15 minutes, remove sheet from oven. Carefully top meatloaves with Mexican cheese blend; return to top rack and roast until cheese melts, 2-3 minutes. • Meanwhile, fluff rice with a fork. Stir in 1⁄2 TBSP butter (1 TBSP for 4 servings); taste and season with salt and pepper if desired.