Enchilada Beef Meatloaf with Fajita-Spiced Zucchini and Cheddar Cheese
easy prep & pan included
Prep & Cook Time:20-30 min.
Cook Within:5 days
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare the Ingredients
Preheat oven to 425 degrees. Thoroughly rinse any fresh produce and pat dry.
Combine black beans, red bell pepper, zucchini, half the seasoning blend (reserve remaining for meatloaves), ¼ tsp.salt, and a pinch of pepper in provided tray.
Push vegetable mixture to one side of tray.
Add the Meatloaves
In a mixing bowl, combine ground beef, half the tortilla strips (reserve remaining for garnish), chipotle aioli, remaining seasoning blend, ¼ tsp. salt, and a pinch of pepper. Form into two equally-sized meatloaves and place in empty side of tray.
Top meatloaves with enchilada sauce.
Bake the Dish
Bake uncovered in hot oven until meatloaves reach a minimum internal temperature of 145 degrees, 15-18 minutes.
Carefully remove from oven. Remove meatloaves to a plate.
Top vegetable mixture with cheddar cheese. Bake again uncovered until cheese melts, 4-5 minutes.
Carefully remove from oven and top with remaining tortilla strips. Bon appétit!
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