Veggie Meatloaf
with Beyond Meat®, Mash and BBQ Sauce
Who said meatloaf couldn't be luxurious? This week, we're giving this comfort classic a Beyond Meat® twist with a sweet BBQ glaze. There are mashed potatoes, sweet honey glazed carrots and peas for a comfort meets sophistication dinner.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
4 piece
Beyond Meat®
920 g
Russet Potato
340 g
Carrot
113 g
Green Peas
100 g
Shallot
12 g
Garlic
½ cup
BBQ Sauce
(Contains Sulphites, Mustard)
14 g
Chives
4 tbsp
Italian Breadcrumbs
(Contains Milk, Sesame, Soy, Gluten, Sulphites)
4 tsp
Honey
Not included in your delivery
¼ cup
Unsalted Butter*
(Contains Milk)
½ cup
Milk*
(Contains Milk)
tbsp
Oil*
½ tsp
Salt and Pepper*
2 tsp
Salt*
Nutrition Values
Instructions
Before starting, preheat the oven to 425°F and wash and dry all produce.Peel, then cut potatoes into 1/2-inch pieces. Combine potatoes, 2 tsp salt and enough water to cover (approx. 1 inch) in a large pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer, uncovered, until fork-tender, 10-12 min.
While potatoes cook, thinly slice chives. Peel, then cut carrots into 1/4-inch thick half-moons. Peel, then coarsely grate or finely mince shallot. Peel, then mince or grate garlic.
Heat a large non-stick pan over medium heat. When hot, add 1 tbsp butter, then carrots, honey and 1/2 cup water. Simmer, stirring occasionally, until tender, 12-14 min. Add peas. Cook, stirring often, until warmed through, 3-4 min. Season with salt and pepper.
While carrots cook, crumble Beyond Meat® into a large bowl. Add breadcrumbs, garlic, shallot and half the chives. Using your hands, combine the mixture. Working directly on a foil-lined baking sheet, form meatloaf mixture into two 2-inch thick loaves. Brush over half the BBQ sauce. Bake in middle of oven, until cooked through, 12-15 min.**
When potatoes are done, drain and return them to the same pot, off heat. Mash in 3 tbsp butter, 1/2 cup milk and remaining chives until smooth. Season with salt and pepper.
Slice meatloaf. Divide mash, veggies and meatloaf between plates. Serve with the remaining BBQ sauce, for dipping!
