We normally wouldn’t mess with the classics. But when our chefs suggested spicing up meatloaf with smoky chipotle chili powder, we just had to give it a try. The results? A meal that spices things up while also keeping it traditional thanks to the creamy garlic mashed potatoes and roasted carrots on the side.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
2 unit
Scallions
3 clove
Garlic
4 unit
Carrots
8 ounce
Ground Beef
¼ cup
Panko Breadcrumbs
(Contains Wheat)
1 teaspoon
Chipotle Chili Powder
5 unit
Yukon Gold Potatoes
1 ounce
Ketchup
2 ounce
Sour Cream
(Contains Milk)
2 tablespoon
Butter
(Contains Milk)
1 tablespoon
Vegetable Oil
Salt
Pepper
Wash and dry all produce. Preheat oven to 450 degrees. Trim and thinly slice scallions, separating greens and whites; finely chop scallion whites. Peel and mince 1 clove garlic. Peel another 2 cloves garlic and wrap in aluminum foil. Peel carrots, then slice on a diagonal into ¼-inch-thick coins.
Combine beef, ¼ cup panko, minced garlic, scallion whites, ¼ tsp chipotle, salt, and pepper in a bowl (we sent more panko and chipotle; our chefs used ½ tsp kosher salt).
Shape beef mixture into two 1-inch tall loaves and place on one side of a baking sheet. Toss carrots on other side of sheet with 1 TBSP oil, salt, and pepper. Place foil-wrapped garlic on sheet. Roast everything in oven until meatloaves are cooked through, carrots are browned, and garlic is very soft, about 20 minutes (we’ll check on everything after 15 minutes).
Cut potatoes into ½-inch cubes. Place in a medium pot with a large pinch of salt and enough water to cover by 2 inches. Bring to a boil and cook until tender, about 12 minutes. Drain and return to pot. Meanwhile, in a small bowl, stir together ketchup and a pinch of chipotle (to taste). About 5 minutes before everything is done roasting, brush meatloaves with chipotle ketchup, then continue roasting until done and ketchup dries out slightly, 4-5 minutes.
Mash roasted garlic with a fork. Place in pot with drained potatoes along with 2 TBSP butter, ¼ cup water, and sour cream. Mash until smooth and well-combined. Season with plenty of salt and pepper.
Divide meatloaves, potatoes, and carrots between plates. Sprinkle with scallion greens.