Saucy Beef Meatloaves
with Rice & Walnut-Dressed String Beans
Cooking time
40 minutes
Servings
4
Calories
770 /serving
How do you dress up a pair of meatloaves for the night? Put some sauce on them! Give this family staple a new look by making two instead of one, and finishing your browned beef duo with a nice sheen from demi-glace and shallot. Fluffy white rice is the side every kid craves, while warm string beans beckon with a drizzle of honey-Dijon vinaigrette and the crunch of toasted walnuts.
We will send you:
- 510g Ground beef
- 400g String beans
- 1 Shallot (or onion)
- 60ml Sweet, Savoury Honey-Dijon vinaigrette
- 50g Chopped walnuts
- 320g White rice
- 30ml Vegetable demi-glace
- 20g Old Country spices (garlic, onion, mustard, kosher salt, black pepper)
Contains: Mustard, Walnuts
You will need:
2 Medium pots
Salt & pepper (S&P)
Sheet pan
Parchment paper
Strainer
Small pan
Oil
Total Fat
34 g
Saturated Fat
9 g
Sodium
460 mg
Total Carb
82 g
Sugars
8 g
Protein
37 g
Fibre
6 g
Preparation
Prepare & roast the meatloaves
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Halve, peel and mince the shallot. In a large bowl, combine the beef, ⅔ of the shallot, ⅔ of the spices and S&P. Form into 2 small loaves*. Arrange on a lined sheet pan and roast, 18 to 22 min., until cooked through.
Cook the rice
Meanwhile, in a second medium pot, combine the rice, 2 ½ cups water and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff and keep warm.
Boil the string beans
Meanwhile, remove the stem ends of the string beans. Add to the pot of boiling water and boil, 2 to 3 min., until bright green. Drain and transfer to a bowl.
Toast the walnuts & dress the string beans
Heat a small, dry pan on medium. Add the walnuts and toast, stirring frequently, 2 to 3 min., until lightly browned and fragrant. Transfer to the bowl of string beans and add the vinaigrette (start with ½) and S&P; toss well. Reserve the pan.
Make the sauce
In the same pan, heat a drizzle of oil on medium. Add the remaining shallot and sauté, 30 sec. to 1 min., until fragrant. Add the demi-glace and ½ cup water; bring to a boil. Reduce the heat to low and simmer, stirring frequently, 2 to 3 min., until slightly thickened; season with the remaining spices and S&P.
Finish & serve
Transfer the meatloaves to a cutting board and thinly slice. Divide the meatloaves, rice and string beans between your plates. Drizzle the meatloaves with a spoonful of the sauce. Serve the remaining sauce on the side. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
