Meatloaf à la Mom

Name: Meatloaf à la Mom with Potato Wedges, Broccoli & Gravy
Total time: 45 min
Yield: 2
Cuisine: North America
Ingredients: 1 unit Yellow Onion; 1 clove Garlic; ¼ ounce Parsley; 12 ounce Potatoes; 10 ounce Ground Beef; 1 slice White Bread; 1 unit Ketchup; 8 ounce Broccoli Florets; 1 tablespoon Flour; 1 unit Beef Stock Concentrate; 2 teaspoon Cooking Oil; ½ tablespoon Butter; Salt; Pepper

with Potato Wedges, Broccoli & Gravy

Recipe Development TeamPublished on November 07, 2023

4.4

(27.9K customers rated)

Get Free Steak + 10 Free Meals

Everyone agrees that no one makes meatloaf quite like Mom. But our chefs will settle for the next best thing by taking a page from her cookbook and passing on this recipe. The meal stays as true to tradition as can be: Ground beef mini loaves are brushed with a ketchup glaze, served with roasted broccoli and potatoes, and drizzled with an herby gravy. And if you’d like to claim this recipe as your own, don’t worry—mum’s the word.

Tags:

Seasonal

Allergens:

Gluten

•Soja

•Milk

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 Time45 minutes

Prep Time15 minutes

DifficultyMedium

Ingredients

serving amount

1 unit

Yellow Onion

1 clove

Garlic

¼ ounce

Parsley

12 ounce

Potatoes

10 ounce

Ground Beef

1 slice

White Bread

(Contains: Gluten, Soja)

1 unit

Ketchup

8 ounce

Broccoli Florets

1 tablespoon

Flour

(Contains: Gluten)

1 unit

Beef Stock Concentrate

Not included in your delivery

2 teaspoon

Cooking Oil

½ tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Calories670 kcal

Fat37 g

Saturated Fat13 g

Carbohydrate52 g

Sugar8 g

Dietary Fiber6 g

Protein32 g

Cholesterol110 mg

Sodium1160 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

•Baking Sheet

•Large Bowl

•Medium Pan

•Whisk

Instructions

• Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges. Peel and mince garlic. Halve, peel, and mince half the onion (whole onion for 4 servings). Roughly chop parsley. Cut broccoli into bite-size pieces if necessary.

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

• Meanwhile, in a large bowl, soak bread with 2 TBSP water (4 TBSP for 4 servings); break up with your hands until pasty. Combine beef*, garlic, half the minced onion, half the parsley, salt (we used ¾ tsp; 1½ tsp for 4), and pepper. Gently combine, then form into two 1-inch-tall loaves (four loaves for 4). Arrange on one side of a second baking sheet. • Brush tops of meatloaves with half the ketchup (all for 4).

• Toss broccoli on opposite side of sheet from meatloaves with a drizzle of oil, salt, and pepper. • Roast on middle rack until broccoli is tender and meatloaves are cooked through, 15-20 minutes. TIP: If broccoli finishes first, remove from sheet and continue roasting meatloaves.

• Meanwhile, melt ½ TBSP butter (1 TBSP for 4 servings) in a medium pan over medium heat. Add remaining minced onion; cook, stirring, until softened, 3-4 minutes. • Sprinkle with flour; stir vigorously to combine. Whisk 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.