Roasted Garlic & Onion Meatloaves

Name: Roasted Garlic & Onion Meatloaves with Mashed Potatoes & Roasted Green Beans
Total time: 35 min
Yield: 2
Cuisine: North America
Ingredients: 12 ounce Potatoes; 6 ounce Green Beans; ¼ ounce Parsley; 10 ounce Ground Beef; ¼ cup Panko Breadcrumbs; 2 ounce Roasted Garlic and Onion Spread; 1 unit Ketchup; 3 tablespoon Sour Cream; Salt; Pepper; Cooking Oil; Butter; 12 ounce Carrots

with Mashed Potatoes & Roasted Green Beans

Recipe Development TeamPublished on October 30, 2024

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Meatloaf is one of our (many) go-to comfort meals, and we never tire of taking this delicious dish to new heights of creativity. In this spin, our flavor-packed roasted onion and garlic spread takes center stage in the meatloaf mix as well as in the creamy ketchup glaze you’ll spread over the tops. And could we really call it comfort food without two homestyle sides? Of course not! That’s why there’s a generous scoop of mashed potatoes swirled with sour cream and butter, plus glazed roasted carrots with a sprinkle of parsley to tie it all together.

Allergens:

Gluten

•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 Time35 minutes

Prep Time10 minutes

DifficultyMedium

Ingredients

serving amount

12 ounce

Potatoes

6 ounce

Green Beans

¼ ounce

Parsley

10 ounce

Ground Beef

¼ cup

Panko Breadcrumbs

(Contains: Gluten)

2 ounce

Roasted Garlic and Onion Spread

1 unit

Ketchup

3 tablespoon

Sour Cream

(Contains: Milk)

12 ounce

Carrots

Not included in your delivery

Salt

Pepper

Cooking Oil

Butter

(Contains: Milk)

Nutrition Values

/ per serving

Calories850 kcal

Fat52 g

Saturated Fat21 g

Carbohydrate67 g

Sugar29 g

Dietary Fiber5 g

Protein31 g

Cholesterol145 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

•Peeler

•Baking Sheet

•Medium Pot

•Strainer

•Large Bowl

•Small Bowl

•Potato Masher

Instructions

• Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into 1⁄2-inch-thick pieces. • Toss carrots on a baking sheet with a large drizzle of oil; season with salt and pepper. Roast on middle rack until tender, 25-30 minutes.

Cut broccoli into bite-size pieces or trim green beans if necessary. Swap in broccoli or green beans for carrots; roast for 15-20 minutes. (Save carrots for another use.)

• Dice potatoes into 1⁄2-inch pieces. Roughly chop parsley. • Place potatoes 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 1 cup potato cooking liquid (2 cups for 4 servings). • Drain and return potatoes to pot. Keep covered off heat until ready to mash.

• In a large bowl, gently combine beef*, panko, half the onion and garlic spread, half the parsley, salt (we used 3⁄4 tsp; 11⁄2 tsp for 4 servings), and pepper. Form beef mixture into two 1-inch-tall loaves (four loaves for 4 servings); place on a second baking sheet. • Roast meatloaves on top rack until browned and mostly cooked through, 16 minutes.

• Meanwhile, place 1 TBSP butter (2 TBSP for 4 servings) in a small microwave- safe bowl; microwave until melted, 30-60 seconds. Stir in remaining onion and garlic spread and ketchup. • Once meatloaves have cooked 16 minutes, remove sheet from oven. Spoon onion garlic glaze over meatloaves. • Return to top rack until meatloaves are cooked through and glaze is tacky, 2-4 minutes more.

• Add sour cream and 1 TBSP butter (2 TBSP for 4 servings) to potatoes; mash with a potato masher or fork until smooth, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper.