Sweet 'N' Spicy Meatloaves
with Roasted Carrots and Potatoes
Think meatloaf is a fuddy-duddy? Think again: these mini pork meatloaves take a walk on the wild side with a spicy honey and ketchup glaze. It gives them just the right amount of heat and sweetness to make this meal extraordinary. And things only get more exciting when you consider the roasted carrots and buttery potatoes that take things into seriously satisfying territory.
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
2 clove
Garlic
2 unit
Scallions
3 unit
Carrots
12 ounce
Yukon Gold Potatoes
tablespoon
Fry Seasoning
¼ ounce
Thyme
9.5 cup
Panko Breadcrumbs
(Contains Wheat)
1 unit
Beef Stock Concentrate
10 ounce
Ground Pork
1 tablespoon
Meatloaf Spice Blend
2 tablespoon
Ketchup
¾ ounce
Hot Honey
1 tablespoon
Brown Sugar
Not included in your delivery
4 teaspoon
Vegetable Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Adjust racks to upper and lower positions and preheat oven to 450 degrees. Lightly oil a baking sheet. Mince garlic. Trim, then thinly slice scallions, separating greens and whites. Peel carrots, then cut diagonally into ½-inch-thick slices. Cut potatoes into ½-inch cubes.
Toss potatoes and whole thyme springs on a second baking sheet with a drizzle of oil. Season with fry seasoning and plenty of salt and pepper. Roast in oven on upper rack until browned and crisp at edges, 25-30 minutes.
Meanwhile, in a large bowl, stir together ¼ cup panko (we sent more), stock concentrate, and ¼ cup water. Allow panko to fully soak, then add pork, garlic, scallion whites, meatloaf mix, and salt. (TIP: We used ½ tsp kosher salt.) Combine with your hands. Shape mixture into two 1-inch-tall loaves and place on one side of oiled baking sheet.
Add carrots to other side of same baking sheet, toss with a large drizzle of oil, and season with salt and pepper. Place sheet on lower rack of oven and roast until carrots are tender and lightly browned and meatloaves are nearly cooked through, 20-25 minutes.
In a small bowl, stir together ketchup and hot honey. Set aside. Once carrots and meatloaves are done, remove from oven and sprinkle carrots with half the brown sugar (use the rest as you like). Toss on baking sheet using tongs or a spatula. Return to oven and continue roasting until sugar melts and coats carrots in a glaze, 3-5 minutes.
Once potatoes are done, remove from oven and add 1 TBSP butter to sheet. Toss until potatoes are coated. Discard thyme sprigs, then divide potatoes, carrots, and meatloaves between plates. Drizzle ketchup mixture over meatloaf. Garnish everything with scallion greens.
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