Protein Swap | Beef Mini Meatloaves
with Hash-Style Vegetables
Cooking time
20 minutes
Servings
2/4
Calories
540 /serving
Meatloaf and cute don’t usually come to mind at the same time. But take a look at these browned bundles when they’re done roasting, and you’ll be saying awww. Lavished with onion sauce and served with a hash of portobellos, sweet pepper and kale, they’re not too cute to eat, though!
We will send you:
- 340g Canadian-raised lean ground beef (high-protein serving)
- 1 Sweet pepper
- 50g Diced onions
- 120g Chopped kale
- 15ml Minced garlic
- 2 Portobello mushrooms
- 30ml Vegetable demi-glace
- 15ml Whole-grain mustard
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, yeast extract, green bell pepper, sunflower oil, paprika, silicon dioxide, turmeric, Cayenne pepper, citric acid)
Contains: Milk • Mustard • Sulphites
You will need:
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Small pan
1 or 2 tbsp Butter
Total Fat
33 g
Saturated Fat
13 g
Sodium
800 mg
Total Carb
21 g
Sugars
10 g
Protein
39 g
Fibre
5 g
Preparation
Prepare the meatloaves
- Preheat the oven to 450°F.
- In a large bowl, combine the pork, ½ the garlic, ½ the mustard, ⅔ of the spices and S&P.
- Form into 2 small loaves (double for 4 portions).
Roast the meatloaves
- Arrange the meatloaves* on a lined sheet pan and roast, 15 to 18 min., until cooked through.
Mise en place
- Meanwhile, remove the stems from the mushrooms; medium-dice.
- Halve, core and medium-dice the sweet pepper.
Make the hash
- In a large pan, heat a drizzle of oil on medium.
- Add ½ the onions and sauté, 1 to 2 min., until fragrant.
- Add the mushrooms, sweet pepper, the remaining spices and S&P.
- Sauté, 3 to 4 min., until the mushrooms begin to brown and the sweet pepper begins to soften.
- Add the kale and sauté, 2 to 3 min., until wilted.
Make the sauce
- Meanwhile, in a small pan, heat a drizzle of oil on medium.
- Add the remaining garlic and onions. Sauté, 1 to 2 min., until fragrant.
- Add the demi-glace, remaining mustard, ⅓ cup water (double for 4 portions) and S&P.
- Cook, stirring occasionally, 1 to 2 min., until slightly thickened.
- Off the heat, add 1 tbsp butter (double for 4 portions); stir well.
Plate your dish
- Divide the hash between your plates.
- Top with the meatloaves.
- Spoon the sauce over the meatloaves. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
