Smart Beef Meatloaves and Veggies
with Savoury Bell Pepper Gravy
This smart recipe brings the comfort while keeping the ingredients light! Tender beef meatloaves are smothered in a savoury bell pepper gravy, while roasted broccoli and peppers come along for the ride.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
230 g
Russet Potato
227 g
Broccoli, florets
160 g
Sweet Bell Pepper
7 g
Chives
2 tbsp
Gravy Spice Blend
(Contains Soy, Wheat)
2 tbsp
Italian Breadcrumbs
(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)
1 tsp
Garlic Salt
1 unit
Beef Broth Concentrate
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Sugar*
1.5 tbsp
Oil*
0.13 tsp
Pepper*
0.06 tsp
Salt*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450 ˚F. Wash and dry all produce. Cut any large broccoli florets into bite-sized pieces.Core, then cut pepper into 1/2-inch pieces.Cut potato into 1/2-inch pieces.Finely chop chives.
Add broccoli, potatoes, half the garlic salt and 1 1/2 tbsp oil to an unlined baking sheet (NOTE: For 4 ppl, use 2 baking sheets, with 1 1/2 tbsp oil per sheet.)Roast in the middle of the oven, flipping halfway through, until golden-brown and tender, 20-22 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)
Meanwhile, line a baking sheet with parchment paper.Add beef, breadcrumbs, remaining garlic salt and half the chives to a medium bowl. Season with pepper, then combine.Divide beef mixture in half (divide into 4 for 4 ppl), then form each portion into 1-inch-thick ovals on the prepared baking sheet.Roast in the top of the oven until cooked through, 12-14 min.**
Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted, 30 sec.Add peppers. Cook stirring often, until peppers are tender-crisp, 2-3 min.Sprinkle Gravy Spice Blend and 1/4 tsp sugar (dbl for 4 ppl) over peppers. Stir to coat.Slowly add 3/4 cup water (dbl for 4 ppl) and broth concentrate, whisking until smooth.Cook, stirring often, until peppers have softened and gravy has thickened slightly, 2-3 min. Season to taste with salt and pepper.
Divide veggies and meatloaves between plates.Spoon gravy over meatloaves. Sprinkle remaining chives over top.
