Meatloaf is a classic dish that gets a tasty update in this recipe. This rendition is made tender with breadcrumbs and sweetened with a ketchup glaze. Paired with creamy, cheesy mash and roasted broccoli, you won't be able to decide which part of this meal you like best!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Soy Sauce(ContainsSoy/Soja, Wheat/Blé, Sulphites/Sulfite)
Cheddar Cheese, shredded(ContainsMilk/Lait)
Salt and Pepper*
Before starting, preheat the oven to 450°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. (NOTE: Use same for 4 ppl.) 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, cut broccoli florets into bite-sized pieces. Peel, then coarsely grate shallot using a box grater. Thinly slice chives. Combine beef with shallots, soy sauce, breadcrumbs and 1/4 tsp salt (dbl for 4 ppl) in a medium bowl. Season with pepper.
Divide beef mixture in half (divide into four for 4 ppl) and form each portion into 1-inch thick ovals on a foil-lined baking sheet. Spread ketchup over tops of meatloaves. Bake in the top of the oven until cooked through, 12-14 min. **
Toss broccoli with 1 tbsp oil (dbl for 4 ppl) on another baking sheet. Season with salt and pepper. Roast in the middle of the oven, until tender, 10-12 min.
When the potatoes are tender, drain and return to the same pot. Add sour cream, 1/4 cup milk and 1 tbsp butter (dbl both for 4 ppl). Using a potato masher, mash together until creamy. Stir in cheddar and half the chives, then season with salt and pepper.
Divide cheddar-chive smashed potatoes, roasted broccoli and meatloaves between plates. Sprinkle remaining chives over top.