Cheesy Tex-Mex-Inspired Beef Meatloaves
with tangy glaze and roasted veggies
Meatloaf undeniably screams classic Americana! In this version, it gets a Tex-Mex update courtesy of veggies tossed with chili and cumin and a melty smothering of Monterey Jack cheese.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
11 g
Chili-Cumin Spice Blend
(May contain traces of: Sesame, Soy, Sulphites, Tree nuts, Wheat, Mustard, Peanuts)
250 g
Ground Beef
1 unit(s)
Sweet Bell Pepper
350 g
Yellow Potato
½ cup
Monterey Jack Cheese, shredded
(Contains: Milk)
2 tbsp
Italian Breadcrumbs
(Contains: Wheat, Barley, Milk, Oats, Rye, Sesame, Soy May contain traces of: Fish, Mustard, Peanuts, Sulphites, Tree nuts, Egg, Crustaceans)
2 tbsp
Ketchup
(May contain traces of: Milk, Tree nuts, Sesame, Soy, Sulphites, Gluten, Egg, Fish, Wheat, Mustard, Crustaceans)
1 tbsp
Tex-Mex Paste
(Contains: Mustard May contain traces of: Gluten, Fish, Sesame, Egg, Crustaceans, Milk, Wheat, Sulphites, Soy)
Not included in your delivery
0.13 tsp
Salt*
2 tbsp
Milk*
(Contains: Milk)
0.13 tsp
Pepper*
1 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 425°F.
- Wash and dry all produce.
- To a medium bowl, add breadcrumbs and 2 tbsp (4 tbsp) milk. Stir to combine.
- Remove any brown spots from potatoes and cut into 1/2-inch pieces.
- Cut pepper into 1/2-inch pieces.
- To a small bowl, add ketchup and Tex-Mex paste. Stir to combine.
- To one side of a parchment-lined baking sheet, add potatoes, peppers and 1 tbsp oil. (NOTE: For 4 servings, use 1 whole baking sheet and 2 tbsp oil.) Season with Chili-Cumin Spice Blend, salt and pepper, then toss to coat.
- To the bowl with milk and breadcrumb mixture, add beef and pork mix. Season with salt and pepper, then use your hands to combine mixture.
- On the other side of the baking sheet, shape meatloaf mixture into two 1-inch-thick loaves. (NOTE: For 4 servings, form into 4 loaves on a separate parchment-lined baking sheet.)
- Brush tops evenly with Tex-Mex ketchup. Roast in the middle of the oven for 20 min. (NOTE: For 4 servings, roast in the top and middle of the oven.)
- Carefully remove the baking sheet from the oven, then toss veggies.
- Sprinkle cheese evenly over tops of meatloaves.
- Return the baking sheet to the oven and roast for another 6-8 min, until cheese is bubbling, veggies are golden and meatloaves are cooked through.**
- Slice meatloaves, if you like.
- Divide veggies and meatloaves between plates.*