Coffee-BBQ Glazed Beef Meatloaf
with Labneh-Scallion Mash & Lemony Salad
Cooking time
25 minutes
Servings
2/4
Calories
840 /serving
Make meatloaf’s wildest dreams come true! Slip this weeknight classic into the Air Fryer, and layer on the flave with mellow BBQ sauce and our Espresso Yourself spice blend. Luxe up the potato mash with creamy labneh, and squeeze fresh lemon over the salad.
We will send you:
- 250g Canadian-raised lean ground beef
- 450g Potatoes
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Lemon
- 1 Scallion
- 2 Garlic cloves
- 30ml BBQ sauce
- 30g Panko
- 30ml Labneh
- 8g Espresso Yourself spices (brown sugar, salt, espresso coffee, black pepper, ancho pepper, onion, garlic, coriander seeds, oregano, cellulose, thyme)
Contains: Eggs • Milk • Mustard • Sulphites • Wheat
You will need:
Basting brush
Medium pot
Oil
Peeler
Salt & pepper (S&P)
Strainer
1 or 2 tbsp Butter
1 or 2 Eggs
Air fryer
Total Fat
44 g
Saturated Fat
15 g
Sodium
730 mg
Total Carb
74 g
Sugars
12 g
Protein
40 g
Fibre
7 g
Preparation
Make the mash
- Preheat the air fryer to 350°F. Lightly oil the basket. Bring a medium pot of salted water to a boil.
- Peel and medium-dice the potatoes.
- Add to the pot of boiling water and boil, 14 to 16 min., until very tender.
- Reserving ½ cup cooking water (double for 4 portions), drain and return to the pot.
- Off the heat, add the labneh and 1 tbsp butter (double for 4 portions).
- Mash, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P.
Fry the meatloaf
- Meanwhile, mince the garlic.
- In a large bowl, combine the beef, garlic, panko, 1 egg (double for 4 portions), ⅓ of the spices and S&P.
- Form into 1 large loaf* (double for 4 portions).
- Place in the air fryer and fry, 13 to 15 min., until cooked through.
Make the spiced BBQ sauce & glaze the meatloaf
- Meanwhile, in a small bowl, combine the BBQ sauce and remaining spices.
- When the meatloaf is cooked through, brush with the spiced BBQ sauce.
- Fry, 3 to 5 min., until glazed.
- Transfer to a cutting board and cut crosswise into 4 pieces.
Mise en place
- Meanwhile, juice the lemon.
- Thinly slice the scallion crosswise, separating the white bottom and green top.
Make the salad
- In a second large bowl, combine the lemon juice, green top of the scallion, 2 tbsp oil (double for 4 portions) and S&P.
- Add the baby greens; toss well.
Finish & serve
- To the pot of mash, add the white bottom of the scallion; stir well.
- Divide the mash between your plates.
- Top with the meatloaf.
- Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
