Mini Meatloaves with Vegetable Medley
The herbs and a more savory sauce up the gourmet factor of this American classic. And for that fall feeling, we paired the loaves with oven-roasted sweet potatoes and broccoli.
Servings
Produce
Garlic (Organic)
2 1 Clove
Carrot (Organic)
6 3 oz
Omani Pink Sweet Potato (Organic)
20 10 oz
Broccoli (Organic)
8 4 oz
Green onion
1 0.5 oz
Protein & more
Ground Beef
1 0.5 lb
Pantry items
Olive oil
1 0.5 tablespoon
Sea salt
2 1 teaspoon
Egg
2 1 Whole
Spice mix
Meatloaf Dry Mix
Panko
1 0.5 cup
Dried oregano
1 0.5 teaspoon
Dried thyme
1 0.5 teaspoon
Meatloaf Topping
Ketchup
1/3 0.165 cup
Tamari
3 1.5 tablespoon
Meatloaf Wet Mix
Dijon mustard
1 0.5 tablespoon
Ketchup
2 1 tablespoon
Prep ahead (optional)
a. Chop broccoli into bite-sized florets. b. Peel and grate carrots. c. Peel sweet potato; ½” dice. d. Thinly slice green onion. e. Mince garlic.
Instructions
1
Prep:
a. Preheat oven to 400º.
b. Prep two small baking sheets or one large one with olive oil or non-stick spray.
2
Roast vegetable medley:
a. Add sweet potatoes (peel, ½” dice) and broccoli (chop bite-sized florets) to a large bowl. Add 1 tbsp olive oil and ½ tsp salt. Toss to combine.
b. Add to baking sheet (leaving room for meatloaves if using one large pan vs. two small ones).
c. Bake until sweet potatoes are fork-tender, about 10 minutes.
3
Make mini meatloaves:
a. Crack 2 eggs (1 for 2-person portion) into a small bowl and vigorously whisk. Set aside.
b. In large sauté pan over medium-high heat, add 1 tbsp olive oil. Add garlic (mince), green onion (thinly slice), and carrots (peel & grate). Cook until softened and fragrant, about 4-5 minutes.
c. In large bowl, add ground beef, egg, wet meatloaf mix, dry meatloaf mix, sautéed vegetable mixture, and ½ tsp salt.
d. Using your hands or large spoon, mash to combine all ingredients.
e. Using your hands or an ice cream scoop, form 3-4” meatloaves. Place them on the baking sheet.
f. Spoon meatloaf topping over each meatloaf.
g. Place in oven and bake until cooked through, about 10-12 minutes, depending on the size of the loaves.
4
Serve:
a. Divide mini meatloaves among plates.
b. Serve vegetable medley alongside.
Chef's notes
This recipe roasts the sweet potatoes with the broccoli. You could also cube and boil the sweet potatoes and then mash them with butter and a bit of brown sugar as another option.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX