Sun-Dried Tomato Meatloaves

Name: Sun-Dried Tomato Meatloaves with Roasted Carrots & Zucchini, Onion Couscous
Yield: 2 servings
Ingredients: 1/2 cup Israeli Couscous; 6 oz Carrot; 1 Onion; 1 Zucchini; 2 tbsp Cream Cheese; 2 unit Chicken Stock Concentrate; 1 tbsp Italian Seasoning; 20 oz Ground Beef; 1 1/2 oz Tomato; 1/4 cup Breadcrumbs; 2 tsp Olive Oil, tsp; 2 tsp Salt, tsp; 1 1/2 tbsp Butter, tbsp; 1 tsp Cooking Oil, tsp; 1/4 tsp Granulated Sugar, tsp; tsp Black Pepper, tsp

with Roasted Carrots & Zucchini, Onion Couscous

By Recipe0 System

These meatloaves are not your mother’s meatloaves (or maybe they are? We don’t know your mom). For one, they’re baked on a sheet pan, which means more craggy edges for crisping and browning than a loaf pan. They’re also filled with chewy bits of sun-dried tomato that burst with tangy, savory flavor. And lastly, they’re smothered in a creamy onion sauce. Thoughts, Mom? Vegetables you say? The meatloaves are accompanied by roasted carrots and zucchini, plus bouncy, buttery couscous.

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1/2 cup Israeli Couscous
6 oz Carrot
1 Onion
1 Zucchini
2 tbsp Cream Cheese
2 unit Chicken Stock Concentrate
1 tbsp Italian Seasoning
20 oz Ground Beef
1 1/2 oz Tomato
1/4 cup Breadcrumbs
2 tsp Olive Oil, tsp
2 tsp Salt, tsp
1 1/2 tbsp Butter, tbsp
1 tsp Cooking Oil, tsp
1/4 tsp Granulated Sugar, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

7 steps

1

Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.

Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Finely chop sun-dried tomatoes. Halve, peel, and finely dice onion.
2

Toss carrots and zucchini on one side of a baking sheet with a large drizzle of olive oil, salt, and pepper (for 4 servings, spread out across entire sheet). Roast on top rack for 5 minutes (you’ll add more to the sheet then).
3

Meanwhile, in a medium bowl, combine panko with 1 TBSP water (2 TBSP for 4 servings); mix with your hands until pasty. Add beef*, Italian Seasoning, half the sun-dried tomatoes, 2 TBSP onion (4 TBSP for 4), ½ tsp salt (1 tsp for 4), and pepper; mix to combine.

Form beef mixture into two 1-inch-tall loaves (four loaves for 4).
4

Once veggies have roasted 5 minutes, remove sheet from oven. Add meatloaves to empty side of sheet. (For 4 servings, leave veggies roasting; add meatloaves to a second sheet and bake on middle rack.)

Return to top rack; roast until veggies are browned and tender and meatloaves are cooked through, 15-18 minutes.
5

Meanwhile, heat a drizzle of oil in a small pot over medium-high heat. Add couscous and half the remaining onion; cook, stirring, until couscous is lightly toasted and onion is softened, 4-6 minutes.

Stir in ¾ cup water (1¼ cups for 4 servings); bring to a boil, then cover and reduce to a low simmer. Cook until couscous is tender, 6-8 minutes.

Keep covered off heat until ready to serve.
6

While couscous cooks, heat a drizzle of oil in a small pan over medium-high heat. Add remaining onion and remaining sun-dried tomatoes; cook, stirring occasionally, until softened, 3-5 minutes. Season with a pinch of salt and pepper.

Add half the stock concentrates, ½ cup water, and ¼ tsp sugar (¾ cup water and ½ tsp sugar for 4 servings); cook, stirring occasionally, until thickened, 2-4 minutes.

Turn off heat. Stir in cream cheese until smooth. Season with salt and pepper to taste.
7

To pot with couscous, stir in 1½ TBSP butter (3 TBSP for 4 servings) and remaining stock concentrate. Taste and season with salt and pepper.

Divide meatloaves, couscous, and roasted veggies between plates. Drizzle meatloaves with as much sauce as you like. Serve with any remaining sauce on the side.

Ground Beef is fully cooked when internal temperature reaches 160°.

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