![[SIDE VEG SWAP BROCCOLI TO GREEN BEANS] Homestyle Meatloaf with Broccoli and Russet Potatoes (Yellow Onion)](https://media.hellofresh.com/q_100,w_3840,f_auto,c_limit,fl_lossy/recipes/image/63ec07995b8e65c41d0748a9-6f06c284-99b38f96.jpg)
[SIDE VEG SWAP BROCCOLI TO GREEN BEANS] Homestyle Meatloaf with Broccoli and Russet Potatoes (Yellow Onion)
with Potato Wedges, Green Beans & Gravy
- Wheat
- Milk
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.
Ingredients
6 ounce
Green Beans
12 ounce
Potatoes
½ unit
Onion
8 ounce
Broccoli
10 ounce
Ground Beef
1 clove
Garlic
1 unit
Beef Stock Concentrate
½ unit
Ketchup
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
¼ ounce
Parsley
3 cup
Flour
(Contains: Wheat)
Not included in your delivery
teaspoon (tsp)
Black Pepper
3 teaspoon (tsp)
Salt
2 teaspoon (tsp)
Cooking Oil
½ tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Cooking Steps
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 florets 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, combine beef*, garlic, panko, half the minced onion, half the parsley, salt (we used ¾ tsp; 1½ tsp for 4 servings), and pepper. Gently combine, then form into two 1-inch-tall loaves (four loaves for 4). Place 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.
Slice meatloaves crosswise.
Divide meatloaves, potato wedges, and broccoli between plates. Spoon gravy over meatloaves and serve.
