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Meatloaf à la Mom

Meatloaf à la Mom

with Potato Wedges, Green Beans & Gravy

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It’s commonly agreed that no one makes meatloaf quite like Mom. But our chefs will settle for second best by taking a page from her book and passing on this recipe that stays about as true to tradition as can be. These ground beef mini loaves are brushed with a ketchup glaze, served with tender roasted green beans and potato wedges, and drizzled with an herby gravy. And if you’d like to claim this recipe as your own, don’t worry—we’ll stay mum.

Tags:Calorie Smart
Allergens:WheatMilk

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

Total Time45 minutes
Prep Time15 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Shallot

1 clove

Garlic

¼ ounce

Parsley

12 ounce

Yukon Gold Potatoes

10 ounce

Ground Beef

¼ cup

Panko Breadcrumbs

(ContainsWheat)

2 tablespoon

Ketchup

6 ounce

Green Beans

1 tablespoon

Flour

(ContainsWheat)

1 unit

Beef Stock Concentrate

Not included in your delivery

2 teaspoon

Olive Oil

½ tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories620 kcal
Fat30 g
Saturated Fat12 g
Carbohydrate54 g
Sugar11 g
Dietary Fiber8 g
Protein32 g
Cholesterol105 mg
Sodium1110 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
Grater
Large Bowl
Baking Sheet
Medium Pan
Whisk
Instructionsarrow up iconarrow up icon
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1

• Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges. Halve and peel shallot. Grate one half on the largest holes of a box grater; place in a large bowl. Mince remaining shallot. Peel and mince garlic. Roughly chop parsley.

2

• Toss potatoes on a baking sheet with a drizzle of olive oil, salt, and pepper. • Roast on top rack until browned and tender, 20-25 minutes.

3

• Meanwhile, to bowl with grated shallot, add beef*, garlic, panko, half the parsley, salt (we used ¾ tsp; 1½ tsp for 4 servings), and pepper. Gently combine, then form into two 1-inch-tall loaves (four loaves for 4). Place on one side of a second baking sheet. • Brush tops of meatloaves with half the ketchup (all for 4). • Bake on middle rack for 5 minutes (you’ll add the green beans then).

4

• Trim green beans if necessary. • Once meatloaves have baked 5 minutes, remove sheet from oven. Carefully toss green beans on empty side with a drizzle of olive oil, salt, and pepper. • Return to middle rack until green beans are tender and meatloaves are cooked through, 12-15 minutes more.

5

• Meanwhile, melt ½ TBSP butter (1 TBSP for 4 servings) in a medium pan over medium heat. Add minced shallot; cook, stirring, until softened, 3-4 minutes. • Sprinkle with flour; whisk vigorously to combine. Stir in stock concentrate and ½ cup water (1 cup for 4). Bring to a simmer and cook until thickened and saucy, 3-4 minutes. • Stir in remaining parsley; season with salt and pepper.

6

• Slice meatloaves crosswise. • Divide meatloaves, potato wedges, and green beans between plates. Spoon gravy over meatloaves and serve.