Maple-Dijon Beef Meatloaves
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Maple-Dijon Beef Meatloaves

Maple-Dijon Beef Meatloaves

with Roasted Brussels Sprouts & Mashed Potatoes

Sometimes opposites can’t help but attract—that’s why sweet maple and tangy Dijon make a surprisingly perfect pair. Our chefs mixed this duo into a magical glaze that adds a glossy finish and caramel-like flavor to roasted pork meatloaves. The loaves are infused with the magic of maple, while ponzu and garlic add an aromatic boost. And since we’re playing matchmaker, we added Brussels sprouts and mashed potatoes on the side.


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

Total Time40 minutes
Prep Time5 minutes


serving amount

12 ounce


1.5 tablespoon

Sour Cream

(Contains Milk)

8 ounce

Brussels Sprouts

10 ounce

Ground Beef

¼ cup

Panko Breadcrumbs

(Contains Wheat)

12 milliliters

Ponzu Sauce

(Contains Fish, Soy, Wheat)

2 tablespoon

Maple Syrup

1 teaspoon

Garlic Powder

2 teaspoon

Dijon Mustard

Not included in your delivery

2 teaspoon

Cooking Oil

1 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Calories760 kcal
Fat42 g
Saturated Fat16 g
Carbohydrate66 g
Sugar20 g
Dietary Fiber7 g
Protein32 g
Cholesterol125 mg
Sodium1000 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.


Medium Pot
Potato Masher
Large Bowl
Baking Sheet
Small Bowl


Make Mashed Potatoes

• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Dice potatoes into ½-inch pieces; place 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 ½ cup potato cooking liquid, then drain. Return potatoes to pot and mash with sour cream and 1 TBSP butter (2 TBSP for 4) until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper.


• While potatoes cook, trim and halve Brussels sprouts lengthwise.

Form Loaves

• In a large bowl, combine pork, panko, ponzu, half the maple syrup, half the garlic powder (you’ll use the rest of the syrup and garlic powder later), salt (we used ¾ tsp; 1¼ tsp for 4 servings), and pepper. • Form mixture into two 1-inch-tall loaves (four loaves for 4). • Place meatloaves on one side of a lightly oiled baking sheet. (For 4, spread meatloaves out across entire sheet.) TIP: Line sheet with foil first for easier cleanup.

Swap in beef or organic beef for pork.

Roast Loaves & Sprouts

• Toss Brussels sprouts on empty side of baking sheet with a drizzle of oil, salt, and pepper. (For 4 servings, toss Brussels sprouts on a second sheet; roast meatloaves on middle rack and Brussels sprouts on top rack.) • Roast on top rack until meatloaves are mostly cooked through and Brussels sprouts are browned and tender, 20 minutes. (The meatloaves will finish cooking in the next step; if Brussels sprouts finish first, remove from oven and continue roasting meatloaves.)

Glaze Loaves

• Meanwhile, in a small bowl, combine mustard, remaining maple syrup, and remaining garlic powder. Season with salt and pepper. • Once meatloaves and Brussels sprouts have roasted 20 minutes, remove from oven and brush meatloaves with glaze. Return to oven until glaze is tacky and meatloaves are cooked through, 3-5 minutes more.


• Divide meatloaves, Brussels sprouts, and mashed potatoes between plates. Serve.

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