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Mama Mia Mozzarella Meatloaves

Mama Mia Mozzarella Meatloaves

with Balsamic Tomato Sauce, Roasted Potatoes & Green Beans

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While not everyone loves surprises, we can almost guarantee that anyone would be game for a treasure trove of gooey cheese hiding inside their mini meatloaf. And if that cheese just so happens to be melty mozzarella, even better! The aforementioned stuffed loaves are baked to perfection, then topped with a rich and tangy balsamic tomato sauce and even more mozz. Oh, and did we mention there’s Italian-seasoned oven fries and roasted green beans on the side? Mama mia!

Allergens:MilkWheat

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

Total Time40 minutes
Prep Time10 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

12 ounce

Yukon Gold Potatoes

1 clove

Garlic

1 tablespoon

Italian Seasoning

5 teaspoon

Balsamic Vinegar

1 unit

Beef Stock Concentrate

½ cup

Mozzarella Cheese

(ContainsMilk)

1 unit

Yellow Onion

¼ cup

Panko Breadcrumbs

(ContainsWheat)

10 ounce

Ground Beef

1.5 ounce

Tomato Paste

6 ounce

Green Beans

Not included in your delivery

4 teaspoon

Olive Oil

1 teaspoon

Cooking Oil

1 teaspoon

Sugar

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories750 kcal
Fat40 g
Saturated Fat14 g
Carbohydrate59 g
Sugar15 g
Dietary Fiber8 g
Protein41 g
Cholesterol115 mg
Sodium1210 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
Baking Sheet
Large Bowl
Large Pan
Instructionsarrow up iconarrow up icon
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1

• Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry all produce. • Peel and mince or grate garlic. Dice potatoes into ½-inch pieces. Halve, peel, and thinly slice onion.

2

• In a large bowl, combine panko, garlic, 2 TBSP water, and 2 tsp Italian Seasoning (you’ll use the rest in the next step). (For 4 servings, use 4 TBSP water and 4 tsp Italian Seasoning.) • Add beef*, ¾ tsp salt (1½ tsp for 4), and pepper; mix to combine, then form into two 1-inch-tall loaves (four loaves for 4). Place on one side of a lightly oiled baking sheet.

3

• Toss potatoes on a second baking sheet with a large drizzle of olive oil, remaining Italian Seasoning, salt, and pepper. • Roast on top rack until browned and crisp, 20-25 minutes. • Place sheet with meatloaves on middle rack; roast for 10 minutes (you’ll add the green beans then).

4

• Meanwhile, heat a drizzle of olive oil in a large pan over medium-high heat. Add onion; cook, stirring occasionally, until browned and softened, 8-10 minutes. • Add vinegar, 2 TBSP water, and 1 tsp sugar (2 tsp for 4 servings); cook, stirring, until onion is caramelized and jammy, 2-3 minutes. Stir in tomato paste and stock concentrate until combined. • Stir in ¼ cup water and bring to a simmer; cook until thickened, 1-2 minutes. Remove from heat and season with salt and pepper.

5

• Once meatloaves have roasted 10 minutes, remove sheet from oven. Carefully toss green beans on empty side with a drizzle of olive oil, salt, and pepper. • Return to oven until meatloaves are cooked through and green beans are browned and tender, 10-15 minutes more. TIP: If green beans are done before meatloaves, remove from sheet and continue baking meatloaves.

6

• In the last 3-4 minutes of baking, top meatloaves with sauce and sprinkle with mozzarella. Return to oven until cheese has melted. • Divide meatloaves, potatoes, and green beans between plates and serve.