![[SIDE VEG SWAP CARROTS TO BRUSSELS SPROUTS] Carb Smart Queso Fundido Meatloaf with Tomato-Scallion Salsa and Roasted Broccoli and Carrots](https://media.hellofresh.com/q_100,w_3840,f_auto,c_limit,fl_lossy/recipes/image/669ea8fb46ae2b14647c3b7f-14d346db-82081403.jpeg)
[SIDE VEG SWAP CARROTS TO BRUSSELS SPROUTS] Carb Smart Queso Fundido Meatloaf with Tomato-Scallion Salsa and Roasted Broccoli and Carrots
plus Salsa Fresca & Broccoli-Brussels Sprouts Jumble
- Milk
- Wheat
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 broccoli and carrots alongside for a plate that’s as colorful as it is delicious!
Ingredients
3 ounce
Carrots
8 ounce
Broccoli
8 ounce
Brussels Sprouts
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
Cooking Steps
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
Trim and thinly slice scallions, separating whites from greens. Cut broccoli into bite-size pieces if necessary. Trim, peel, and cut carrot on a diagonal into ½-inch-thick pieces. Dice tomato into ½-inch pieces. 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.)
Toss broccoli and carrot on opposite side of baking sheet with a drizzle of oil, salt, and pepper. (For 4 servings, toss veggies on a second baking sheet.)
Roast on top rack until veggies are browned and tender and meatloaves are cooked through, 15-20 minutes. (For 4, roast veggies on top rack and meatloaves on middle rack.)
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.
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.
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.
