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RECIPE
16 INGREDIENTS12 STEPS1hr

Individual Meatloaves with Potatoes and Peas

4.0
1 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.
Individual Meatloaves with Potatoes and Peas Recipe | SideChef
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.
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Chef'd
Chef’d brings you fresh ingredients and world famous recipes right to your doorstep!
https://www.getchefd.com/
1hr
Total Time
$9.10
Cost Per Serving

Ingredients

US / METRIC
Servings:
2
Serves 2
1/2 cup
1 lb
Ground Beef
2 cloves
to taste
3 1/2 Tbsp
2 Tbsp
Breadcrumbs
2 stalks
2 Tbsp
Worcestershire Sauce
1 cup
Sugar Snap Peas
1
Small Onion
1 cup
1 cup
Barbecue Sauce
1
1 tsp
Tomato Paste
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Nutrition Per Serving

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CALORIES
1296
FAT
48.3 g
PROTEIN
71.4 g
CARBS
142.2 g

Cooking Instructions

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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 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 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 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!
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Nutrition Per Serving
Calories
1296
% Daily Value*
Fat
48.3 g
62%
Saturated Fat
16.1 g
80%
Trans Fat
1.3 g
--
Cholesterol
290.7 mg
97%
Carbohydrates
142.2 g
52%
Fiber
9.1 g
32%
Sugars
85.0 g
--
Protein
71.4 g
143%
Sodium
2232.6 mg
97%
Vitamin D
0.5 µg
2%
Calcium
233.9 mg
18%
Iron
13.1 mg
73%
Potassium
2908.8 mg
62%
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