Use code TRIPLE10 to save $10 on your first three grocery orders.
SideChef
Recipes
Individual Meatloaves with Potatoes and Peas
Recipe

16 INGREDIENTS • 12 STEPS • 1HR

Individual Meatloaves with Potatoes and Peas

3.5
2 ratings
When your family wants a traditional dinner, meatloaf is always a good bet. This classic “meat and potatoes” meal starts with meatloaf formed into individual loaves for faster cooking and is upgraded with a topping of barbeque sauce spiked ketchup.
Add to plan
logo
Individual Meatloaves with Potatoes and Peas
Save
author_avatar
Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
When your family wants a traditional dinner, meatloaf is always a good bet. This classic “meat and potatoes” meal starts with meatloaf formed into individual loaves for faster cooking and is upgraded with a topping of barbeque sauce spiked ketchup.
1HR
Total Time
$8.72
Cost Per Serving
Ingredients
Servings
2
US / Metric
Fresh Dill
1/2 cup
Ground Beef
1 lb
Ground Beef
Garlic
2 cloves
Butter
to taste
Fresh Thyme
3 1/2 Tbsp
Breadcrumbs
2 Tbsp
Breadcrumbs
Celery
2 stalks
Worcestershire Sauce
2 Tbsp
Worcestershire Sauce
Sugar Snap Peas
1 cup
Sugar Snap Peas
Onion
1
Onion, Small
Ketchup
1 cup
Barbecue Sauce
1 cup
Barbecue Sauce
Egg
1
Tomato Paste
1 tsp
Tomato Paste
Nutrition Per Serving
VIEW ALL
Calories
1289
Fat
48.2 g
Protein
71.0 g
Carbs
140.4 g
Add to plan
logo
Individual Meatloaves with Potatoes and Peas
Save
author_avatar
Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
Cooking InstructionsHide images
step 1
Preheat oven to 350 degrees F (180 degrees C). Dice the Onion (1) and Celery (2 stalks) into 1/4 inch pieces and place in large bowl. Remove the leaves from the Fresh Thyme (3 1/2 Tbsp), discard the stem and add leaves to onion and celery mixture.
step 1 Preheat oven to 350 degrees F (180 degrees C). Dice the Onion (1) and Celery (2 stalks) into 1/4 inch pieces and place in large bowl. Remove the leaves from the Fresh Thyme (3 1/2 Tbsp), discard the stem and add leaves to onion and celery mixture.
step 2
Trim the ends of the Sugar Snap Peas (1 cup) and pull away any string; set aside. Rough chop the Fresh Parsley (3 Tbsp) leaves, set aside. Discard stems. Rough chop the Fresh Dill (1/2 cup) leaves, set aside. Discard stems.
step 3
Thinly slice Garlic (2 cloves); set aside. In a small bowl, mix Ketchup (1 cup) and Barbecue Sauce (1 cup) together; set aside.
step 4
Heat 1 tablespoon of olive oil in a medium saute pan over medium heat. Add the onion mixture and cook for about 5 minutes until onion are translucent. Remove from heat and place onion mixture back into large bowl.
step 5
Add Worcestershire Sauce (2 Tbsp), 1 tablespoon water and Tomato Paste (1 tsp), stir and cool slightly. Add parsley, Egg (1), 1 teaspoon salt, and 1/2 teaspoon pepper to the onion mixture and mix with a fork.
step 5 Add Worcestershire Sauce (2 Tbsp), 1 tablespoon water and Tomato Paste (1 tsp), stir and cool slightly. Add parsley, Egg (1), 1 teaspoon salt, and 1/2 teaspoon pepper to the onion mixture and mix with a fork.
step 6
Gently fold in Breadcrumbs (2 Tbsp) and Ground Beef (1 lb) with the fork being careful not to over-mix.
step 7
Shape mixture into two equally portioned mini loaves and place on sheet pan lined with foil. Spread ketchup-barbecue sauce evenly on top of each loaf. Bake for 30 minutes or until cooked through.
step 7 Shape mixture into two equally portioned mini loaves and place on sheet pan lined with foil. Spread ketchup-barbecue sauce evenly on top of each loaf. Bake for 30 minutes or until cooked through.
step 8
Add 2 pats of Butter (to taste) to a large 3 inch deep saute pan over medium heat. When melted, add the Fingerling Potatoes (2 1/4 cups) with 1/4 teaspoon salt and 1/4 teaspoon pepper. Stir, cover and reduce heat to low. Cook for 20 to 30 minutes until potatoes are fork tender.
step 8 Add 2 pats of Butter (to taste) to a large 3 inch deep saute pan over medium heat. When melted, add the Fingerling Potatoes (2 1/4 cups) with 1/4 teaspoon salt and 1/4 teaspoon pepper. Stir, cover and reduce heat to low. Cook for 20 to 30 minutes until potatoes are fork tender.
step 9
Turn off heat, toss with chopped dill and cover to keep warm until plating. Rinse and wipe clean the saute pan you used for the onion mixture. Heat 1/2 tablespoon olive oil in the pan over medium high heat.
step 10
Add sliced garlic and saute for 30 seconds, being careful not to burn the garlic. Add sugar snap peas, 1/4 teaspoon salt and pinch of pepper; stir and cook for 2 minutes. Add 1 tablespoon water, cover and cook for 2 more minutes and remove from heat.
step 10 Add sliced garlic and saute for 30 seconds, being careful not to burn the garlic. Add sugar snap peas, 1/4 teaspoon salt and pinch of pepper; stir and cook for 2 minutes. Add 1 tablespoon water, cover and cook for 2 more minutes and remove from heat.
step 11
Divide the sugar snap peas and potatoes onto two plates. Position the meatloaves alongside the potatoes and snap peas.
step 11 Divide the sugar snap peas and potatoes onto two plates. Position the meatloaves alongside the potatoes and snap peas.
step 12
Serve and enjoy!
step 12 Serve and enjoy!
Tags
view more tags
American
Beef
Comfort Food
Shellfish-Free
Dinner
0 Saved
top