Meatloaves with Sautéed Red Cabbage
plus Butternut Squash & Sweet Potato Mash
- Wheat
- Milk
Now with leaner ground beef! You asked, we listened: This isn't the HelloFresh you remember. Bigger menu. Upgraded recipes. Increased portion sizes. More variety. The best way to cook dinner just got BETTER. Classic meatloaves get a tangy-sweet upgrade with a ketchup-mustard glaze. They’re served alongside buttery mashed butternut squash and sweet potato, plus tender red cabbage sautéed with onion. It’s a cozy, colorful plate that brings all the comforting autumn vibes.
Ingredients
1 unit
Sweet Potatoes
1 clove
Garlic
8 ounce
Butternut Squash
1 unit
Ketchup
1 tablespoon
Italian Seasoning
1 unit
Red Onion
10 ounce
Ground Beef
2 teaspoon
Dijon Mustard
4 ounce
Shredded Red Cabbage
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
Not included in your delivery
Salt
Pepper
Sugar
Butter
(Contains: Milk)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce. • Peel and cut sweet potato into 1⁄2-inch pieces. Halve, peel, and thinly slice onion. Peel and mince or grate garlic.
• Place sweet potato and butternut squash in a medium pot with enough salted water to cover by 2 inches. Bring to a boil, then reduce to a low simmer. Cook until tender, 15-20 minutes. • Reserve 1⁄4 cup cooking liquid (1⁄2 cup for 4 servings), then drain and return to pot. • Mash sweet potato and squash with 1 TBSP butter (2 TBSP for 4) and reserved cooking liquid until smooth; season with salt and pepper. • Keep covered off heat until ready to serve.
• While sweet potato and squash cook, in a small bowl, combine ketchup, mustard, and 1⁄2 tsp sugar (1 tsp for 4 servings). • In a medium bowl, soak panko with 1⁄4 cup water (1⁄2 cup for 4) until softened. Add beef*, half the Italian Seasoning (all for 4), salt (we used 3⁄4 tsp; 1 1⁄2 tsp for 4), and pepper. • Gently combine mixture, then form into two 1-inch-tall loaves (four loaves for 4); transfer to a baking sheet.
• Evenly top meatloaves with half the ketchup mixture. Bake on middle rack for 10 minutes. • After meatloaves have cooked 10 minutes, remove sheet from oven. Carefully spoon remaining ketchup mixture over meatloaves. Return to middle rack and bake until cooked through, 5-10 minutes more.
• Meanwhile, in a medium, preferably nonstick, pan, heat 2 tsp oil (4 tsp for 4 servings) over medium-high heat. Add cabbage, onion, salt, and pepper; cook, stirring occasionally, until lightly browned and softened, 5-6 minutes. • Add garlic; cook, stirring, until fragrant, 30-60 seconds. Stir in 1⁄4 cup water (1⁄2 cup for 4); cook until water has evaporated, 1-2 minutes.
• Divide meatloaves, butternut squash and sweet potato mash, and sautéed cabbage between plates. Serve.
Ground Meat is fully cooked when internal temperature reaches 160°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Meatloaf opinions varied; some found it tasty, others bland. Many enjoyed the sweet potato and squash mash.
- Ease of prep: Mini meatloaves cook faster and more evenly. Consider cutting pre-chopped butternut squash into smaller pieces for easier mashing.
- Suggestions: Add red wine vinegar or balsamic to boost cabbage flavor 🍲. Try roasting sweet potatoes and squash with spices for extra taste.
- Portions: Satisfying meal with good portion sizes, especially considering the relatively low calorie count.
- Texture: Some found the meatloaf too mushy; try using dry breadcrumbs without added water for a firmer texture.
Reviews from our home cooks
Excellent flavor meatloaf. Cabbage was a great side! Sweet potato with butternut squash was yummy.
I loved the mix of squash with sweet potatoes that was a first for us. The meatloaf was perfect size for each of us
Combining squash with sweet potato was a tasty idea - I'd do that again. Satisfying meal, considering the relatively low calorie count.
Very good but be careful not to overcook the cabbage and onions. Loved the flavors. Our favorite so far.
The "mini loaves" are spiced very well and eat much bigger than they are.
Wonderful fall veggies combined with late summer flavors in the meatloaf.
Caraway seed or clove would make the red cabbage more flavorful. Balsamic vinegar and sugar also give red cabbage a boost as a side dish.
No feedback. Just enjoyed all the flavors in each dish. I roasted the sweet potatoes and squash with salt/pepper/pinch of cayenne and a bit of brown sugar instead of whipping the vegetable.
I really like the mini meat loaf idea. They cook faster and more evenly.
The meatloaves were great, and so were the mashed veggies! We really didn't care for the sautéed onions and cabbage. I didn't like the slimy texture after the water was added.
