Sheet Pan Herby Pork & Feta Meatloaves

Name: Sheet Pan Herby Pork & Feta Meatloaves with Roasted Veggies & Tangy Marinara
Total time: 40 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 12 ounce Potatoes; 1 unit Yellow Onion; 1 unit Bell Pepper; 1 teaspoon Garlic Powder; 10 ounce Ground Pork; 1 teaspoon Dried Oregano; ¼ cup Panko Breadcrumbs; 1 unit Chicken Stock Concentrate; ½ cup Feta Cheese; 2.5 ounce Marinara Cup; 1.5 ounce Greek Vinaigrette; 2 teaspoon Olive Oil; 1 teaspoon Cooking Oil; Salt; Pepper

with Roasted Veggies & Tangy Marinara

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In our ongoing expression of meatloaf love, we present these Greek-style pork and feta meatloaves. Tender ground pork is combined with onion, earthy oregano, and briny feta and formed into luscious little loaves that get roasted alongside potato wedges and sweet peppers, then they’re sauced up with a bright and tangy Greek vinaigrette-spiked marinara. And you know us, more feta gets crumbled over it all. What’s not to loaf?!

Tags:

Easy Cleanup

Allergens:

Wheat

•Milk

•Eggs

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 Time40 minutes

Prep Time10 minutes

DifficultyMedium

Ingredients

serving amount

12 ounce

Potatoes

1 unit

Yellow Onion

1 unit

Bell Pepper

1 teaspoon

Garlic Powder

10 ounce

Ground Pork

1 teaspoon

Dried Oregano

¼ cup

Panko Breadcrumbs

(Contains: Wheat)

1 unit

Chicken Stock Concentrate

½ cup

Feta Cheese

(Contains: Milk)

2.5 ounce

Marinara Cup

1.5 ounce

Greek Vinaigrette

(Contains: Eggs, Milk)

Not included in your delivery

2 teaspoon

Olive Oil

1 teaspoon

Cooking Oil

Salt

Pepper

Nutrition Values

/ per serving

Calories820 kcal

Fat50 g

Saturated Fat15 g

Carbohydrate58 g

Sugar11 g

Dietary Fiber5 g

Protein32 g

Cholesterol125 mg

Sodium1360 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

•Box Grater

•Baking Sheet

•Medium Bowl

•Small Bowl

Instructions

PDF

• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges. Halve, peel, and grate ¼ of the onion (half for 4) on the largest holes of a box grater; cut remaining into ½-inch-thick wedges. Halve, core, and thinly slice bell pepper into ½-inch-thick strips.

• Toss potatoes on a lightly oiled baking sheet with a large drizzle of olive oil, half the garlic powder, and a big pinch of salt and pepper. • Roast on top rack until browned and tender, 20-25 minutes (you’ll add more to the sheet after 5 minutes).

• In a medium bowl, gently combine pork*, grated onion, oregano, panko, stock concentrate, half the feta (save the rest for serving), remaining garlic powder, ½ tsp salt (1 tsp for 4 servings), and pepper. • Form into two 1-inch-tall meatloaves (four loaves for 4).

• Once potatoes have roasted 5 minutes, remove sheet from oven. Carefully add bell pepper and onion wedges to sheet; toss to combine. Season with a pinch of salt and pepper. • Push veggies to one side of sheet. Place meatloaves on empty side and return sheet to top rack. Roast until meatloaves are browned and cooked through and veggies are tender, 18-22 minutes. (For 4 servings, leave potatoes roasting. Toss bell pepper and onion on one side of a second sheet and place meatloaves on empty side; roast on middle rack.)

• In a small microwave-safe bowl, combine vinaigrette and marinara. Microwave on high until warmed through, 30 seconds.

• Divide roasted veggies and meatloaves between plates. Sprinkle veggies with remaining feta and drizzle meatloaves with as much tangy marinara as you like. Serve.

Ground Pork is fully cooked when internal temperature reaches 160°.