Sheet Pan Beef & Feta Meatloaves
with Tomato Salad, Hummus Sauce & Potato Wedges
Don’t let the name fool you: These meatloaves are anything but the boring ones you grew up with (sorry not sorry all grandparents!). We infused tonight’s staple ground beef with a spicy, savory Turkish spice blend, then covered the baked loaves with a garlicky, creamy hummus sauce that’s simply irresistible. Add to that, sides of crisp roasted tater wedges and a classic cuke, tomato, and feta salad—Opa!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Potatoes
1 unit
Tomato
1 unit
Mini Cucumber
1 tablespoon
Turkish Spice Blend
10 ounce
Ground Beef
¼ cup
Panko Breadcrumbs
(Contains Wheat)
1 teaspoon
Garlic Powder
½ cup
Feta Cheese
(Contains Milk)
1.5 ounce
Greek Vinaigrette
(Contains Eggs, Milk)
4 tablespoon
Hummus
(Contains Sesame)
Not included in your delivery
1 teaspoon
Cooking Oil
1 tablespoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. • Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Dice tomato into ½-inch pieces. Quarter cucumber lengthwise; slice crosswise into ½-inch pieces.
• Toss potatoes on one side of a baking sheet with a drizzle of oil, 1 tsp Turkish Spice Blend (2 tsp for 4 servings), salt, and pepper. (For 4, spread out across entire baking sheet.) Roast on top rack for 5 minutes (you’ll add more to the sheet then).
• In a large bowl, gently combine beef*, panko, garlic powder, half the feta, remaining Turkish Spice Blend, 1 TBSP vinaigrette (2 TBSP for 4 servings), salt (we used ¾ tsp; 1½ tsp for 4), and pepper. (You’ll use the rest of the feta and vinaigrette later.) Form into two 1-inch-tall loaves (four loaves for 4).
• Remove baking sheet from oven; carefully place meatloaves on opposite side of sheet from potatoes. • Return to top rack and roast until potatoes are crispy and meatloaves are cooked through, 15-18 minutes. (For 4 servings, leave potatoes roasting; place meatloaves on a second baking sheet and roast on middle rack.)
• In a small bowl, combine hummus and 1 TBSP olive oil (2 TBSP for 4 servings). Add water 1 tsp at a time until mixture reaches a drizzling consistency. • In a medium bowl, combine tomato, cucumber, and remaining feta; add remaining vinaigrette and toss until evenly coated. Season with salt and pepper if desired.
• Divide meatloaves, potato wedges, and salad between plates. Drizzle half the hummus sauce over meatloaves; serve remaining sauce on the side for dipping.
Ground Beef is fully cooked when internal temperature reaches 160°.
