BBQ Beef Mini Meatloaves
over Buttery Rustic Mash with String Bean Amandine
Cooking time
30 minutes
Servings
4
Calories
640 /serving
It’s starting to look a lot like winter. And that’s when you want to dig into a real meat and ’tatoes meal like this one. By reformulating ground beef meatloaf into individually roasted portions, a family classic gets a classy treatment. A splash of BBQ sauce helps snazz it up even more. Serve with a generously buttered mash and a side of string bean amandine that’s green and nutty for crispness and crunch.
We will send you:
- 510g Ground beef
- 900g Potatoes
- 600g String beans
- 3 Garlic cloves
- 60ml BBQ sauce
- 50g Sliced almonds
- 20g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)
Contains: Almonds, Milk, Mustard
You will need:
Medium pot
Salt & pepper (S&P)
2 Sheet pans
Parchment paper
Basting brush
Strainer
2 tbsp Butter
Oil
Total Fat
32 g
Saturated Fat
12 g
Sodium
1020 mg
Total Carb
57 g
Sugars
15 g
Protein
36 g
Fibre
10 g
Preparation
Prepare & roast the meatloaves
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Mince the garlic. In a large bowl, combine the beef, ½ the garlic, ½ the BBQ sauce, ⅔ of the spices and S&P. Form into 4 small loaves*. Arrange on a lined sheet pan and roast, 20 to 22 min., until cooked through. Remove from the oven and brush with the remaining BBQ sauce. Switch the oven to broil, 2 to 3 min., until browned.
Make the mash
Meanwhile, medium-dice the potatoes. Add to the pot of boiling water and boil, 14 to 16 min., until very tender. Reserving 1 cup cooking water, drain and return to the pot. Off the heat, add 2 tbsp butter. Mash, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P. Keep warm.
Mise en place
Meanwhile, remove the stem ends of the string beans.
Roast the string beans
On a second lined sheet pan, toss the string beans with a drizzle of oil, the remaining spices and S&P. Roast, flipping halfway, 5 to 8 min., until crisp-tender.
Make the string bean amandine
When the string beans are crisp-tender, remove from the oven and sprinkle with the almonds and remaining garlic. Roast, 3 to 5 min., until the almonds are toasted and fragrant.
Plate your dish
Divide the mash between your plates. Top with the meatloaves and string bean amandine. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
