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CARAMELIZED ONION & DIJON
MEATLOAVES
with Roasted Zucchini & Potato Wedges

WHAT WE SEND (2 servings | 4 servings) PREP IN 10 MIN READY IN 35 MIN

Keep refrigerated * Times may vary based
on CustomPlate choices.

Ground Beef Panko Yellow Onion Chicken Stock If you chose to modify your meal, follow the CustomPlate
(10 oz | 20 oz) Breadcrumbs (1 | 2) Concentrate instructions on the flip side of this card.
(1 | 1) (1 | 2)
Contains: Wheat

Broccoli
Zucchini Fry Seasoning Potatoes Dijon Mustard (1 | 2)
(1 | 2) (1 | 2) (5 | 10) (1 | 1)

WHAT YOU’LL NEED

Kosher Salt Butter Cooking Oil
Black Pepper (1 TBSP | 2 TBSP) (5 tsp | 10 tsp)

Garlic Ketchup Contains: Milk Sugar

(1 TBSP | 2 TBSP) (1 tsp | 2 tsp)
(1 Clove | 2 Cloves)

Give friends $20 off their first box and

You may receive potatoes that are a different color.
No matter the hue, they will be just as delicious!
you’ll get a $20 credit when they cook
with us. EveryPlate.com/referral

EPRC_41.100_EP1562B / EP1562BSS01_CARAMELIZED ONION & DIJON MEATLOAVES.indd 1 9/20/22 4:55 PM

 We’re not suggesting how much salt to put in your meatloaves in Step 2 because we don’t trust you. We simply
want to make sure you have a delicious meal, and seasoning properly = more flavor. Want to know if you’ve
CHEF’S
TIP added enough salt? Pinch off a small piece of meatloaf mix and cook it in a bit of oil. Taste and adjust as needed!

Adjust racks to top and middle positions and preheat oven to
425 degrees. Wash and dry produce. Halve, peel, and thinly
slice onion. Halve zucchini lengthwise, slice into ½-inch-thick
half-moons. Cut potatoes into ½-inch-thick wedges. In a small
bowl, combine half the mustard and 1 TBSP ketchup (all the
mustard and 2 TBSP ketchup for 4 servings). Season with salt
and pepper.
Cut broccoli into bite-size pieces if necessary.
In a medium bowl, combine beef, garlic, half the Fry Seasoning
(you’ll use the rest in the next step), half the panko (all for
4 servings), salt (we used ¾ tsp; 1½ tsp for 4), and pepper.
Shape into two 1-inch-tall loaves (four loaves for 4); place on
one side of a baking sheet. Toss zucchini on empty side of sheet
with a large drizzle of oil, salt, and pepper.
Swap in broccoli for zucchini.

Toss potatoes on a second baking sheet with a large drizzle of
oil, remaining Fry Seasoning, salt, and pepper. Roast potatoes
on top rack until browned and tender, 20-25 minutes. Roast
meatloaves and zucchini on middle rack for 15 minutes (you’ll
glaze the meatloaves then).
Meanwhile, heat a drizzle of oil in a large pan over medium-high
heat. Add onion and a pinch of salt and pepper. Cook, stirring,
until softened and lightly browned, 8-10 minutes. Add stock
concentrate, 1 tsp sugar, and ¼ cup water (2 tsp sugar and
⅓ cup water for 4 servings). Cook, stirring, until caramelized
and jammy, 2-3 minutes more. Turn off heat; stir in 1 TBSP
butter (2 TBSP for 4).

Once meatloaves have roasted 15 minutes, remove sheet from Divide meatloaves, zucchini, and potato wedges between
oven. Carefully brush tops with mustard mixture. (If zucchini is plates. Top meatloaves with caramelized onion. Serve with more
browned and tender, transfer to a plate.) Return sheet to middle ketchup on the side for dipping if you’d like.
rack; roast until meatloaves are cooked through and glaze is
tacky, 5-6 minutes more.
If broccoli is done before meatloaves, transfer to a plate and
continue roasting meatloaves.

Ground Beef is fully cooked when internal temperature reaches 160°.

TAG YOUR PLATES @EVERYPLATE | #EVERYPLATE WK41-100

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