Express
Sheet Pan French Onion Beef Meatloaf
with Brussels sprouts and rice
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Wheat
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Over 30g protein
Chef
Rachel Post
If you’re in search of a meal with minimal clean-up, our Express Sheet Pan meals are perfect for you. These flavorful dishes are quick-cooking and just require one sheet pan. Yes, that’s right, just one. Dinner can be served for you and a loved one in no time, leaving the kitchen close to spot-less. One sheet, little time, lots of flavor.
In Your Box (serves 2)
- 10 oz. Ground Beef
- 8 oz. Cooked White Rice
- 8 oz. Brussels Sprouts
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2 oz. Creme Fraiche
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1 oz. Shredded Swiss Cheese
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½ oz. Crispy Fried Onions
- 2 Green Onions
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2 Tbsp. Italian Panko Blend
- 1 tsp. Garlic Pepper
- 1 tsp. Garlic Salt
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) pOMngv3X
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Calories750
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Carbohydrates50g
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Net Carbs44g
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Fat43g
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Protein39g
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Sodium1570mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 2 Mixing Bowls
- 1 Baking Sheet
- 1 Microwave-Safe Bowl
- 1 Microwave
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Start the Meatloaves
Trim and thinly slice green onions, keeping white and green portions separate.
In a mixing bowl, combine ground beef, panko, half the creme fraiche (reserve remaining for topping), half the garlic salt (reserve remaining for Brussels sprouts), half the white portions of green onions (reserve remaining for topping), half the cheese (reserve remaining for topping), and a pinch of pepper. Form beef mixture into two equally-sized, oval-shaped loaves, about 3" in length and 2" by height.Place meatloaves on one side of prepared baking sheet and evenly top with 1 tsp. olive oil.Roast in hot oven, 10 minutes.While meatloaves roast, continue recipe. -
2 Add the Toppings
In another mixing bowl, combine remaining creme fraiche, remaining white portions of green onions, remaining cheese, a pinch of salt, and 1/4 tsp. pepper.
After 10 minutes, carefully remove sheet from oven.Evenly top meatloaves with creme fraiche mixture, then crispy onions, pressing gently to adhere. Sheet will be hot! Use caution. -
3 Add Brussels Sprouts and Roast Meal
Place Brussels sprouts on empty side of baking sheet and toss with 2 tsp. olive oil, remaining garlic salt, and garlic pepper. Spread into an even layer on their side.
Roast in hot oven until Brussels sprouts are tender and meatloaves reach a minimum internal temperature of 160 degrees, 13-15 minutes.Carefully remove from oven.While Brussels sprouts and meatloaves roast, continue recipe. -
4 Heat Rice and Finish Dish
Carefully massage rice in bag to break up any clumps and remove from packaging.
Place rice in a microwave-safe bowl.Microwave uncovered until heated through, 2-3 minutes.Carefully remove from microwave. Rest, 2 minutes.Stir in 1/4 tsp. salt and fluff rice with a fork.To serve, garnish with green portions of green onions. Bon appétit!
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