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Tex-Mex Beef Meatloaves with Queso
Tex-Mex Beef Meatloaves with Queso

Tex-Mex Beef Meatloaves with Queso

plus Salsa Fresca & Broccoli-Carrot Jumble

Recipe Development Team
Recipe Development TeamPublished on July 24, 2024

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!

Tags:
Protein Smart
Calorie Smart
Carb Smart
Allergens:
Wheat
Milk

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 Time35 minutes
Prep Time10 minutes
DifficultyMedium

Ingredients

serving amount

2 unit

Scallions

8 ounce

Broccoli

3 ounce

Carrot

1 unit

Tomato

1 unit

Lime

10 ounce

Ground Beef

¼ cup

Panko Breadcrumbs

(Contains: Wheat)

1 tablespoon

Fajita Spice Blend

3 ounce

Queso Blanco

(Contains: Milk)

Not included in your delivery

Salt

Pepper

1 teaspoon

Cooking Oil

Nutrition Values

/ per serving
Calories620 kcal
Fat40 g
Saturated Fat13 g
Carbohydrate33 g
Sugar12 g
Dietary Fiber6 g
Protein33 g
Cholesterol110 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

Peeler
Large Bowl
Baking Sheet
Small Bowl
Medium Bowl
Plastic Wrap

Instructions

Prep
1

• 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 1⁄2-inch-thick pieces. Dice tomato into 1⁄2-inch pieces. Quarter lime.

Form Loaves
2

• In a large bowl, gently combine pork*, scallion whites, panko, half the Fajita Spice Blend (all for 4 servings), salt (we used 3⁄4 tsp; 11⁄2 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.)

Swap in beef* for pork.

Roast Veggies & Loaves
3

• Toss broccoli and carrots 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.)

Make Salsa
4

• 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.

Warm Queso
5

• 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.

Serve
6

• 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.

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

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