Family Meal Kit
One Sheet
One-Sheet Rockefeller Beef Meatloaf
with green beans and butternut squash
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
- Fiber-Rich
- Protein-Packed
Chef
Laura Alpern
In Your Box (serves 4)
- 16 oz. Ground Beef
- 12 oz. Green Beans
- 12 oz. Cubed Butternut Squash
- 3 oz. Light Sour Cream
- 1 Persian Cucumber
- 2 oz. Shredded Parmesan Cheese
- 2 oz. Baby Spinach
- 1 oz. Leeks
- 0.71 oz. Panko Breadcrumbs
- 2 tsp. Lemon N Herb Seasoning
- 2 Garlic Cloves
- 2 tsp. Chimichurri Seasoning
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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Calories470
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Carbohydrates27g
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Net Carbs21g
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Fat27g
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Protein31g
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Sodium1350mg
Recipe Steps
You Will Need
- Pepper
- Cooking Spray
- Salt
- Olive Oil
- 1 Box Grater
- 1 Baking Sheet
- 1 Mixing Bowl
- 1 Microwave-Safe Bowl
- 1 Microwave
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
Customize It Instructions
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If using ground turkey, roast until meatballs reach minimum internal temperature, 17-20 minutes.
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1 Start the Vegetables
Trim green beans, if necessary, and cut into 2" pieces.
Halve any large butternut squash pieces to roughly match smaller pieces.Place butternut squash and green beans on prepared baking sheet. Toss with 2 tsp. olive oil and 1/4 tsp. salt. Spread into an even layer. Have a little sous chef around? With supervision, have them help assemble the vegetables.Roast in hot oven, 15 minutes.While vegetables roast, continue recipe. -
2 Prepare Ingredients and Make Chimichurri Crema
Finely chop spinach.
Mince garlic.Line a mixing bowl with paper towels.Trim cucumber and grate into towel-lined bowl. Gather towels and squeeze out any excess moisture. Discard liquid and paper towel. Return to bowl. Alternatively, cut cucumber into 1/4" dice.Add sour cream, 1/4 tsp. chimichurri seasoning (reserve remaining for meatloaves), and a pinch of salt. Stir to combine and set aside. Get the kids involved! With supervision, have them help make the crema. -
3 Form the Meatloaves
In a microwave-safe bowl, combine spinach, half the garlic (reserve remaining for vegetables), and 1 tsp. water. Microwave uncovered until spinach is wilted, 30-60 seconds.
Carefully remove from microwave. Set aside and let cool, at least 5 minutes.After 5 minutes, or once spinach-garlic mixture is cool enough to handle, add breadcrumbs, ground beef, half the cheese (reserve remaining for garnish), remaining chimichurri seasoning, 1/2 tsp. salt, and 1/4 tsp. pepper. Stir to thoroughly combine.Form mixture into four equally-sized, oval-shaped loaves, about 3" in length and 2" by height. -
4 Add the Leeks and Meatloaves
After 15 minutes, carefully remove sheet from oven.
Add leeks, 2 tsp. olive oil, remaining garlic, lemon n herb seasoning, and a pinch of salt and pepper. Stir to combine and push vegetables to one side of sheet. Sheet will be hot! Use a utensil.Place meatloaves on empty side of sheet. -
5 Finish Vegetables and Meatloaves and Finish Dish
Roast in hot oven until vegetables are tender and meatloaves reach a minimum internal temperature of 160 degrees, 15-20 minutes.
Carefully remove from oven.Plate dish as pictured on front of card, topping meatloaf with chimichurri crema. Garnish vegetables with remaining cheese. Bon appétit!
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