Meal Kit
Jalapeño Cheddar Beef Meatloaf
with buttermilk-dill crema carrots and peas
Prep & Cook Time: 45-55 min.
Cook Within: 5 days
Difficulty Level: Intermediate
Spice Level: Mild
Contains: Milk, Wheat, Soy
Chef
Rachel Post
In Your Box (serves 2)
- 10 oz. Ground Beef
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1 oz. Shredded Cheddar-Jack Cheese
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2 Saltine Crackers
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1 oz. Sour Cream
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1 tsp. Buttermilk-Dill Seasoning
- 3 oz. Peas
- 8 oz. Carrot
- 1 oz. Hot Jalapeño Jelly
- 2 Dill Sprigs
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2 tsp. Beef Demi-Glace
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.
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Nutrition (per serving)
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Calories563
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Carbohydrates29g
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Fat34g
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Protein35g
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Sodium1228mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 2 Mixing Bowls
- 1 Microwave-Safe Bowl
Before You Cook
Cooking Guidelines
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
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1 Start the Carrot
Peel, trim, and cut carrot into ½" slices on an angle. Place carrot on prepared baking sheet and toss with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Spread into a single layer and roast in hot oven, 10 minutes. Remove from oven. Carrot will finish cooking in a later step. While carrot roasts, make meatloaves.
[post beta changes: carrots spread out on baking sheet, not just on one half of it]]
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2 Make the Meatloaves
Finely crush crackers. In a mixing bowl, combine ground beef, crushed crackers, cheese, ¼ tsp. salt, and a pinch of pepper. Form mixture into two evenly-sized meatloaves.
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3 Roast the Carrot and Meatloaves
Carefully, push carrot to one side of baking sheet. Baking sheet will be hot! Use a utensil. Place meatloaves on empty side of baking sheet and top with 1 tsp. olive oil. Roast in hot oven on bottom rack until carrot is tender, 15-17 minutes. Remove from oven. Meatloaves will finish roasting in a later step. While meatloaves roast, make sauces.
[post beta changes: partially roasted carrots and meatloaves]
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4 Make the Sauces
Stem dill. Coarsely chop half the dill (reserve half, left whole, for garnish). In a microwave-safe bowl, combine beef demi-glace, 1 tsp. water, and jalapeño jelly. Microwave until warm, 1 minute. Stir to combine and set aside. In a mixing bowl, combine seasoning blend, sour cream, 2 tsp. water, and chopped dill until combined and smooth. Set aside.
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5 Roast Peas and Finish Dish
Carefully, add peas to baking sheet with carrot. Baking sheet will be hot! Use a utensil. Bake again until peas are bright green and meatloaves reach a minimum internal temperature of 160 degrees, 2-3 minutes. Plate dish as pictured on front of card, topping meatloaves with jalapeño-demi-glace and vegetables with sour cream-dill mixture and reserved dill. Bon appétit!
[post beta changes: finished meatloaves and veg]
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