Mexican · Serves 2
with Cumin Rice, Pico de Gallo & Guacamole
Our all-American meatloaves get a bold, zesty spin for an updated classic that’s both familiar and new. You’ll season the beef with our Mexican spice blend, top the meatloaves with shredded cheese, and roast to savory, melty perfection. Serve with cumin-spiced white rice, juicy pico de gallo, and smooth, cool guacamole.
Adjust rack to top position and preheat oven to 425 degrees.
Heat a drizzle of oil in a small pot over medium heat. Stir in 1⁄4 tsp cumin (1⁄2 tsp for 4 servings); cook, stirring frequently, until fragrant, 30-60 seconds. (Be sure to measure the cumin—we sent more!)
Stir in rice, stock concentrate, 3⁄4 cup water (1 1⁄2 cups for 4), a big pinch of salt, and pepper. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to use in Step 3.
While rice cooks, in a medium bowl, gently combine beef*, panko, Mexican Spice Blend, 1 TBSP water (2 TBSP for 4 servings), salt, and pepper.
Form into two 1-inch-tall loaves (four loaves for 4).
Place meatloaves on a lightly oiled baking sheet. Roast on top rack for 15 minutes (you’ll top the meatloaves with cheese then).
Once meatloaves have roasted 15 minutes, remove sheet from oven. Carefully top meatloaves with Mexican cheese blend; return to top rack and roast until cheese melts, 2-3 minutes.
Meanwhile, fluff rice with a fork. Stir in 1⁄2 TBSP butter (1 TBSP for 4 servings); taste and season with salt and pepper if desired.
Divide rice, meatloaves, and guacamole between plates. Top rice with pico de gallo (draining first) and serve.
Ground Beef is fully cooked when internal temperature reaches 160°.
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