French Onion Meatloaf

with mushroom & potato gratin

Prep & Cook Time: 60+ min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk

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 you!
A note about serious food allergies

In Your Box (serves 2)

  • 1 tsp. Cornstarch
  • 2 Garlic Clove
  • Info
    2 oz. Ricotta
  • 2 oz. Caramelized Onions
  • Info
    ⅗ oz. Butter
  • Info
    4 tsp. Beef Demi-Glace
  • Info
    1 oz. Grated Parmesan
  • 12 oz. Yukon Potatoes
  • 10 oz. Ground Beef

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.

  • Nutrition (per serving)

  • Calories
    690
  • Carbohydrates
    42g
  • Fat
    40g
  • Protein
    39g
  • Sodium
    1651mg

Recipe Steps

  • 1

    Prep

    Slice potatoes ¼ inch Mince garlic

  • 2

    Cook Mushrooms and Prepare Potatoes

    Place a medium oven-safe non-stick pan over medium-high heat. Add butter and melt with residual heat. Place a potato slice on outer edge of pan. Shingle potatoes in a circle around edge, tucking last potato under first. Fill middle with potatoes. There should be slices left over for the second layer.

  • 3

    Roast The Potatoes

    Season potatoes with half the Parmesan, ¼ tsp. salt, and a pinch of pepper. Top with mushrooms and cover with remaining potatoes. Season again with remaining Parmesan, ¼ tsp. salt, and a pinch of pepper. Return pan to medium heat until butter is bubbling around edges, 1 minute. Cover, and place pan in hot oven. Bake until tender, 15-18 minutes. Uncover, and bake until top lightly browns, 5 minutes. Carefully remove from oven and rest 2 minutes. While potatoes bake, cook meatloaves.

  • 4

    Roast The Meatloaves

    In a bowl combine beef, ricotta. ¼ tsp salt and a pinch of pepper. Form into two loaves and put on prepared baking sheet. Bake in 450 oven until done.

  • 5

    Make Onion Mixture

    In a medium nonstick pan over medium high heat, add 2 tsp olive oil. Add onions and garlic and cook 1 minute. Add demi packets and ¼ cup water. Bring to a simmer. Make a cornstarch slurry and add to sauce to thicken.

  • 6

    Finish The Dish

    Gently loosen potatoes from pan bottom with a spatula. Place a plate larger than pan over potatoes. Carefully holding both, flip both, resulting in potatoes on plate. Plate dish as pictured on front of card, placing onion sauce on top of loaves. Bon appétit!

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