Tex-Mex Pork Meatloaves with Queso
plus Salsa Fresca & Green Bean-Asparagus Jumble
We’re giving classic meatloaf a Tex-Mex spin! You’ll roast up juicy spiced pork meatloaves, then spoon creamy queso blanco sauce over the top and dollop with fresh tomato salsa for a bright finish. Serve tender roasted green beans and carrots alongside for a plate that’s as colorful as it is delicious!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
ounce
Carrots
6 ounce
Green Beans
6 ounce
Asparagus
½ tablespoon
Fajita Spice Blend
3 ounce
Queso Blanco
(Contains: Milk)
10 ounce
Ground Pork
1 unit
Tomato
1 unit
Lime
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
2 unit
Scallions
Not included in your delivery
3 teaspoon (tsp)
Salt
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
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Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
-
Trim, peel, and cut carrot on a diagonal into ½-inch-thick pieces. Trim green beans, if necessary. Dice tomato into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens. Quarter lime.
-
In a large bowl, gently combine pork*, scallion whites, panko, half the Fajita Spice Blend (all for 4 servings), salt (we used ¾ tsp; 1½ tsp for 4), and pepper.
-
Form into two 1-inch-tall loaves (four loaves for 4) and place on one side of a baking sheet. (For 4, arrange meatloaves across entire baking sheet.)
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Toss carrot on opposite side of baking sheet with a drizzle of oil, salt, and pepper. (For 4 servings, toss carrots on a second baking sheet.)
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Roast on top rack for 5 minutes (you'll add more to the sheet then). (For 4, roast carrots on top rack and meatloaves on middle rack.)
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Once carrot and meatloaves have roasted 5 minutes, add green beans to baking sheet. Carefully toss with a drizzle of oil, salt, and pepper. Return to the oven and roast 12-15 minutes; until veggies are browned and tender and meatloaves are cooked through.
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Meanwhile, in a small bowl, combine tomato, scallion greens, and juice from two lime wedges (four wedges for 4 servings). Season with salt and pepper.
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In the last few minutes of roasting meatloaves and veggies, place queso blanco in a medium microwave-safe bowl. Stir in 1 TBSP water (2 TBSP for 4 servings) and cover tightly with plastic wrap. Microwave until warmed through, 30-45 seconds.
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Divide meatloaves and roasted veggies between plates. Spoon queso blanco over meatloaves and top with salsa (draining first). Serve with remaining lime wedges on the side.
