Tonight's meal is classic, comforting and maybe even a little old-school! Lean into your inner grandma as you enjoy our individual mini meatloaves. The best part? They bake in no time, without sacrificing a single ounce of flavour!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Soy Sauce(ContainsWheat/Blé, Soy/Soja)
Cheddar Cheese, shredded(ContainsMilk/Lait)
Salt and Pepper*
Before starting, preheat the oven to 450°F. Wash and dry all produce.
Peel, then cut sweet potatoes into 1/2-inch pieces. Combine potatoes, 1 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 sweet potatoes cook, trim, then halve green beans. Peel, then mince or grate garlic. Thinly slice chives. Combine beef with 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 quarters for 4 ppl) on a foil-lined baking sheet. Shape each portion into 1-inch thick ovals. Spread ketchup over tops of meatloaves. Roast in the top of the oven, until cooked through, 15-17 min.**
While meatloaves roast, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then garlic. Cook, stirring often, until fragrant, 1 min. Add green beans and 3 tbsp water (dbl for 4 ppl). Cook, stirring occasionally, until tender-crisp, 5-7 min. Season with salt and pepper.
When the sweet potatoes are tender, drain and return to the same pot. Add 1 tbsp butter (dbl for 4 ppl). Using a potato masher, mash together until creamy. Stir in cheddar and half the chives. Season with salt and pepper.
Divide cheddar-chive smashed sweet potatoes, green beans and meatloaves between plates. Sprinkle remaining chives over top.