Express
Sheet Pan BBQ-Glazed Beef Meatloaf
with cornbread muffin tops and honey carrots
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Wheat
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Over 30g protein
Chef
Laura Alpern
This newly developed Home Chef First Taste meal has undergone extensive testing in our Home Chef R&D kitchen, and now it’s time to trial it with real-life customers like you. First Taste meals may utilize exciting new ingredients or techniques/equipment not commonly found in our recipes, so we value your feedback to ensure these new recipes work for you and taste delicious. We read each and every review—so let us know what you think!
In Your Box (serves 2)
- 10 oz. Ground Beef
- 8 oz. Carrot
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4 oz. Corn Muffin Mix
- 1½ oz. BBQ Sauce
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1 oz. Shredded Cheddar Cheese
- ½ fl. oz. Honey
- 2 Green Onions
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⅓ oz. Butter
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⅓ oz. Panko Breadcrumbs
- 1 tsp. Garlic Salt
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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Calories660
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Carbohydrates67g
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Net Carbs63g
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Fat34g
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Protein34g
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Sodium1690mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 2 Mixing Bowls
- 1 Peeler
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 Prepare the Ingredients
Peel, trim, and cut carrot into 1/4" slices on an angle. If carrot is larger than 1" in diameter, halve before slicing.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.In a mixing bowl, combine panko and 2 Tbsp. water. Let sit, 1 minute.After 1 minute, add ground beef, white portions of green onions, 3/4 the garlic salt (reserve remaining for carrots), and 1/4 tsp. pepper.Form mixture into two equally-sized, oval-shaped loaves, about 3" in length and 2" by height. -
2 Start the Carrots and Meatloaves
Place carrots and 2 tsp. olive oil on 2/3 of prepared baking sheet. Massage oil into carrots and spread into an even layer on their side.
Place meatloaves on empty side of sheet.Roast in hot oven, 10 minutes.Meatloaves will finish cooking in a later step.While carrots and meatloaves roast, continue recipe. -
3 Add the Cornbread Muffin Tops
In another mixing bowl, combine corn muffin mix, 1/3 cup water, half the cheese (reserve remaining for topping), green portions of green onions, and a pinch of salt and pepper. Stir until mixture reaches the consistency of pancake batter. If too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached.
After 10 minutes, carefully remove baking sheet from oven and drain any excess liquid. Sheet will be hot! Use caution.Evenly top meatloaves with BBQ sauce and push carrots to center of sheet. Sheet will be hot! Use a utensil.Evenly dollop four muffin tops on empty side of baking sheet and evenly top with remaining cheese. -
4 Roast Meal and Finish Dish
Roast in hot oven until carrots are tender, muffin tops are lightly browned, and meatloaves reach a minimum internal temperature of 160 degrees, 10-15 minutes.
Carefully remove sheet from oven. Stir honey, softened butter, and remaining garlic salt into carrots. Sheet will be hot! Use a utensil.To serve, slice meatloaf, if desired. Bon appétit!
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