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Pizza-Style Ground Beef Skillet Meatloaf

with Tomato, Focaccia & Basil Panzanella

Cooking time

35 minutes

Servings

4

Calories

680 /serving

Stand back, we’ve got kids’ favourites flying at us from all directions over here! That’s right, this week everyone will be enjoying aspects of pizza (OMG!) and meatloaf (OMG!) in the same recipe. It’s a nifty idea that works like this: you’ll bake the ground beef shaped to fit the bottom of the skillet, and then you’ll top it with tomato sauce, mozzarella and olives, like a pie. The crust? It found its way into the croutons in the side salad.

We will send you:

  • 510g Ground beef
  • 1 Bunch of basil
  • 1 Shallot (or onion)
  • 2 Tomatoes
  • 1 Head of lettuce
  • 200ml Tomato sauce
  • 38g Panko
  • 15ml White balsamic vinegar
  • 30g Green olives
  • 90g Grated Mozzarella
  • 1 Olive Oil & Herb Focaccia

Contains: Milk, Sulphites, Wheat, Barley

You will need:

Large oven-safe pan (or round baking dish)
Sheet pan
Olive oil
Salt & pepper
Parchment paper
Total Fat
31 g
Saturated Fat
12 g
Sodium
1670 mg
Total Carbs
58 g
Sugars
5 g
Protein
42 g
Fibres
5 g
Preparation
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Mise en place
Preheat the oven to 450°F. Halve, peel and mince the shallot. Medium-dice the tomatoes. Thinly slice the olives crosswise into rounds. Roughly chop the lettuce, discarding the root end. Medium-dice the focaccia. Pick the basil leaves off the stems, discarding the stems.
a picture
Start the meatloaf
In a large bowl, combine the ground beef, panko and ⅔ of the shallot; generously season with S&P. Drizzle a large, oven-safe pan (or shallow round baking dish) with olive oil. Add the beef mixture and press into a single, even layer. Transfer to the oven and bake, 6 to 8 minutes, until beginning to brown.
a picture
Make the focaccia croutons
While the meatloaf bakes, on a lined sheet pan, toss the focaccia pieces with a generous drizzle of olive oil; season with S&P. Arrange in a single, even layer and bake, stirring halfway through, 8 to 10 minutes, until golden brown. Remove from the oven and set aside to cool.
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Finish the meatloaf
Remove the meatloaf from the oven. Top with the tomato sauce, mozzarella and olives. Return to the oven and continue to bake, 10 to 12 minutes, until the cheese is golden brown and the meatloaf is cooked through. Slice the cooked meatloaf into wedges.
a picture
Make the panzanella & serve
In a small bowl, make the vinaigrette by combining the white balsamic vinegar and 4 tbsp olive oil; season with S&P to taste. Roughly chop the basil. In a large bowl, combine the tomatoes, lettuce, focaccia croutons, ½ the basil and as much remaining shallot as you’d like; drizzle with the vinaigrette and toss to combine. Divide the finished pizza-style meatloaf wedges and panzanella between your plates. Top the meatloaf with the remaining basil. Bon appétit!

*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.