Southwestern Beef Mini Meatloaves
with Sweet Pepper Slaw & Oven Potatoes
Cooking time
30 minutes
Servings
4
Calories
680 /serving
On a cool Canadian night, pretend you’re eating outdoors with a view of the desert. The meatloaves are portioned for individual servings—cute and convenient!—glistening under mellow BBQ sauce. Put pepper into the honey-Dijon slaw and pull potato wedges out of the oven.
We will send you:
- 510g Canadian-raised lean ground beef
- 300g Shredded cabbage
- 900g Potatoes
- 1 Sweet pepper
- 60ml Sweet, Savoury Honey-Dijon vinaigrette
- 30g Panko
- 120ml BBQ sauce
- 24g Meat & Greet spices (garlic, salt, onion, hydrolyzed vegetable proteins (soy), paprika, yeast extract, canola oil, oregano, cellulose, thyme)
Contains: Eggs • Mustard • Soy • Wheat
You will need:
Basting brush
Oil
Parchment paper
Salt & pepper (S&P)
1 Egg
2 Sheet pans
Total Fat
29 g
Saturated Fat
9 g
Sodium
1550 mg
Total Carb
70 g
Sugars
20 g
Protein
34 g
Fibre
7 g
Preparation
Roast the potatoes
- Preheat the oven to 450°F.
- Cut the potatoes lengthwise into ½ inch wedges.
- On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P.
- Roast, flipping halfway, 20 to 25 min., until browned and tender.
Prepare & roast the meatloaves
- Meanwhile, in a large bowl, combine the beef, panko, remaining spices, 1 egg and S&P.
- Form into 4 small loaves*.
- Arrange on a second lined sheet pan and roast, 15 to 18 min., until cooked through.
- In the last 5 min., brush with ½ the BBQ sauce.
Make the slaw
- Halve, core and thinly slice the sweet pepper lengthwise.
- In a second large bowl, combine the cabbage, sweet pepper, vinaigrette and S&P.
Plate your dish
- Divide the meatloaves, potatoes and slaw between your plates.
- Serve the remaining BBQ sauce on the side. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
