Protein Swap | Apple-Cheddar Chorizo Meatloaf
with Roasted Zucchini & Taters
Cooking time
30 minutes
Servings
4
Calories
630 /serving
All the elements for a flavour-jammed meatloaf—ground chorizo, grated apple and aged cheddar—are sealed right into a foil packet and tucked into the oven. With a brush of BBQ sauce and roasted veggies, this meal is ready for the whole family to tuck into.
We will send you:
- 500g Canadian-raised ground chorizo pork sausage meat
- 1 Apple
- 900g Baby potatoes
- 2 Green zucchini
- 40g Panko
- 120ml BBQ sauce
- 60g Grated aged cheddar
- 24g Meat & Greet spices (garlic, salt, onion, hydrolyzed vegetable proteins (soy), paprika, yeast extract, canola oil, oregano, cellulose, thyme)
Contains: Eggs • Milk • Mustard • Soy • Wheat
You will need:
Aluminum foil
Basting brush
Grater
Oil
Parchment paper
Salt & pepper (S&P)
1 Egg
2 Sheet pans
Total Fat
27 g
Saturated Fat
10 g
Sodium
1680 mg
Total Carb
67 g
Sugars
20 g
Protein
32 g
Fibre
8 g
Preparation
Roast the potatoes
- Preheat the oven to 450°F.
- Medium-dice the potatoes.
- On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P.
- Roast, stirring halfway, 20 to 25 min., until tender.
Prepare the meatloaf
- Meanwhile, grate the apple.
- In a large bowl, combine the pork, apple, cheese, panko, 1 egg, the remaining spices and** S&P**.
- Form into a rectangular-shaped meatloaf about 1-inch thick.
- Place on a large piece of lightly oiled aluminum foil.
- Fold the edges over to seal.
Roast the meatloaf
- Roast the meatloaf*, 20 to 24 min., until cooked through.
- Let sit for 5 min. before unwrapping (be careful as the steam will escape as you open).
- Transfer to a cutting board and brush the top with ⅓ of the BBQ sauce.
Roast the zucchini
- Meanwhile, quarter the **zucchini **lengthwise; cut crosswise into thirds.
- On a second lined sheet pan, toss with a drizzle of **oil **and S&P.
- Roast, flipping halfway, 10 to 15 min., until tender.
Plate your dish
- Divide the potatoes, **zucchini **and **meatloaf **(slice beforehand) between your plates.
- Serve the remaining BBQ sauce on the side. Bon appétit!
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*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
