Rosemary Crusted Meatloaf
with Squash Mash
Rosemary and mustard crusted hamburger steaks give you all the Sunday roast feelings without all the work. Squash mash and garlicky green beans balance out this tasty plate, and we all know Sunday dinner isn't complete without gravy!
Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount
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
340 g
Butternut Squash, cubes
1 sprig
Rosemary
170 g
Green Beans
6 g
Garlic
¼ cup
Panko Breadcrumbs
(Contains Wheat)
113 g
Yellow Onion
50 g
Red Onion
1 unit
Beef Broth Concentrate
1 tbsp
Worcestershire Sauce
1 tbsp
Cornstarch
(Contains Sulphites)
2 tbsp
Dijon Mustard
(Contains Mustard)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
½ tbsp
Oil*
1 tsp
Salt*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce.
Trim, then halve green beans. Peel, then mince or grate garlic. Strip rosemary leaves from the stem, then finely chop. Peel, then mince or grate 1/3 cup red onion (dbl for 4 ppl). Halve, peel, then thinly slice the onion. Stir together the rosemary and mustard in a small bowl, then set aside.
Combine beef with red onions, panko, half the Worcestershire sauce 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 and form each portion into 1-inch thick ovals. Spread rosemary mustard mixture over the meatloaves. Roast in the top of the oven, until cooked through, 15-17 min.**
While the meatloaves bake, combine squash, 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 squash cooks, toss the green beans with 1/2 tbsp oil (dbl for 4 ppl) on another baking sheet. Season with salt and pepper. Roast in the middle of the oven, until the green beans are tender-crisp, 13-15 min.
While green beans roast, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then onions and garlic. Season with salt. Cook, stirring occasionally, until slightly softened, 4-5 min. Sprinkle over cornstarch. Cook, stirring to coat, 1 min. Add broth concentrate, remaining Worcestershire sauce, and 3/4 cup water (dbl for 4 ppl). Cook, stirring occasionally, until gravy thickens slightly, 2-3 min.
When the squash is tender, drain and return to the same pot. Add 1 tbsp butter (dbl for 4 ppl). Using a potato masher, mash together until creamy. Season with salt and pepper. Divide meatloaves, green beans and squash mash between plates. Spoon onion gravy over top.
