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BBQ-Glazed Meatloaf
with Veggie Tumble and BBQ Potato Wedges
BBQ cookout flavours fill this satisfying supper! These hearty meatloaves are glazed in BBQ sauce and paired with potato wedges. A tumble of wholesome green veggies balances out the plate and a yummy BBQ mayo is on the side for dipping.
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
4 tbsp
BBQ Sauce
(Contains Mustard)
2 tbsp
BBQ Seasoning
170 g
Green Beans
113 g
Sugar Snap Peas
6 g
Garlic
460 g
Russet Potato
¼ cup
Panko Breadcrumbs
(Contains Wheat)
½ tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
Not included in your delivery
1.5 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce.
Cut potatoes into 1/2-inch wedges. Add potatoes, half the BBQ Seasoning and 1 tbsp oil (dbl for 4 ppl) to a large bowl. Season with salt and pepper, then toss to combine. Transfer potatoes to a parchment-lined baking sheet and arrange in a single layer. Roast in the middle of the oven, flipping halfway through, until golden-brown, 25-28 min.
Trim, then halve green beans. Trim snap peas. Peel, then mince or grate garlic. Stir together mayo and 1 tbsp BBQ sauce (dbl for 4 ppl) in a small bowl. Season with pepper.
Combine beef, soy sauce, panko, half the garlic and remaining BBQ Seasoning in the same large bowl (from step 1). 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 remaining BBQ sauce over tops of meatloaves. Roast in the top of the oven, until cooked through, 14-16 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 remaining garlic. Cook, stirring often, until fragrant, 1 min. Add green beans, snap peas and 3 tbsp water (dbl for 4 ppl). Season with salt and pepper. Cook, stirring occasionally, until tender-crisp, 5-7 min.
Divide meatloaves, potatoes and veggies between plates. Serve BBQ mayo on the side, for dipping.
