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French Onion Meatloaves

French Onion Meatloaves

with Mashed Potatoes and Thyme-Roasted Carrots

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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.

Allergens:WheatMilk

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

Total Time40 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

4 unit

Carrots

2 unit

Scallions

10 ounce

Ground Beef

1 tablespoon

Meatloaf Spice Blend

¼ cup

Panko Breadcrumbs

(ContainsWheat)

¼ teaspoon

White Pepper

½ teaspoon

Dried Thyme

12 ounce

Yukon Gold Potatoes

2 tablespoon

Sour Cream

(ContainsMilk)

1 unit

Yellow Onion

½ cup

Mozzarella Cheese

(ContainsMilk)

1 unit

Beef Stock Concentrate

Not included in your delivery

4 teaspoon

Vegetable Oil

3 tablespoon

Butter

(ContainsMilk)

0.13 teaspoon

Sugar

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3807 kJ
Calories910 kcal
Fat56 g
Saturated Fat26 g
Carbohydrate61 g
Sugar15 g
Dietary Fiber11 g
Protein36 g
Cholesterol165 mg
Sodium900 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
Utensilsarrow down iconarrow down icon
Medium Bowl
Peeler
Aluminum Foil
Baking Sheet
Medium Pot
Potato Masher
Strainer
Large Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

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.