Italian Meatloaves with Marinara
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Italian Meatloaves with Marinara

Italian Meatloaves with Marinara

plus Mashed Potatoes & Roasted Carrots

Update your classic blue plate special with tender mini beef meatloaves topped with a quick homemade herbed marinara sauce. On the side is a generous scoop of silky mashed potatoes swirled with sour cream and butter, plus a wholesome helping of earthy-sweet roasted carrots with a sprinkle of herbaceous parsley to tie it all together.

Tags:
Fiber Smart
Allergens:
Milk
Wheat

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 Time15 minutes
DifficultyMedium

Ingredients

serving amount

12 ounce

Carrots

12 ounce

Potatoes

¼ ounce

Parsley

1 unit

Tomato

1 clove

Garlic

1 unit

Tomato Paste

1 tablespoon

Italian Herb Paste

1.5 tablespoon

Sour Cream

(Contains Milk)

10 ounce

Ground Beef

¼ cup

Panko Breadcrumbs

(Contains Wheat)

Not included in your delivery

Salt

Pepper

Butter

(Contains Milk)

Cooking Oil

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Nutrition Values

/ per serving
Calories790 kcal
Fat46 g
Saturated Fat19 g
Carbohydrate65 g
Sugar17 g
Dietary Fiber8 g
Protein32 g
Cholesterol140 mg
Sodium1590 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 Pot
Strainer
Large Bowl
Large Pan
Whisk
Potato Masher

Instructions

Start Prep & Roast Carrots
1

• 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 drizzle of oil, salt, and pepper. Roast on middle rack until tender, 25-30 minutes.

FInish Prep & Cook Potatoes
2

• Meanwhile, dice potatoes into 1⁄2-inch pieces. Roughly chop parsley. Dice tomato into 1⁄2-inch pieces. Peel and mince or grate garlic. • 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 1⁄2 cup potato cooking liquid, then drain. Return potatoes to pot; keep covered off heat. (You’ll finish the potatoes in Step 5.)

Form & Roast Meatloaves
3

• While potatoes cook, in a large bowl, gently combine beef*, panko, half the parsley, salt (we used 3⁄4 tsp; 11⁄2 tsp for 4 servings), and pepper. Form into two 1-inch-tall loaves (four loaves for 4). • Place meatloaves on a second baking sheet and roast on top rack until browned and cooked through, 15-20 minutes.

Cook Marinara Sauce
4

• Meanwhile, heat a drizzle of oil in a large, preferably nonstick pan over medium-high heat. Add diced tomato and cook, stirring occasionally, until slightly softened, 1 minute. • Add garlic and cook, stirring, until fragrant, 30-60 seconds. • Add tomato paste and 1⁄2 cup water (3⁄4 cup for 4 servings); whisk to combine. Bring to a simmer and cook until slightly thickened, 1-2 minutes. • Stir in Italian herb paste. Taste and season with salt and pepper if desired.

Mashed Potatoes
5

• To pot with potatoes, add sour cream and 2 TBSP butter (4 TBSP for 4 servings); mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed until desired consistency is reached. • Season with salt and pepper.

Serve
6

• Divide meatloaves, mashed potatoes, and roasted carrots between plates in separate sections. Spoon marinara over meatloaves; garnish everything with remaining parsley. Serve.

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