French Onion Meatloaves

🥘 Ingredients

• beef stock concentrate
  2 unit
• butter (divided)
  6 tbsp
• carrots
  8 unit
• dried thyme (we sent more)
  ½ tsp
• ground beef
  20 oz
• meatloaf spice blend
  2 tbsp
• mozzarella cheese
  1 c
• panko breadcrumbs
  ½ cup
• pepper
• salt
• scallions (separating greens and whites)
  4 unit
• sour cream
  4 tbsp
• sugar
  ¼ tsp
• vegetable oil (divided)
  2.667 tbsp
• white pepper (we sent more panko and pepper)
  ½ tsp
• yellow onion
  2 unit
• yukon gold potatoes
  24 oz

🍳 Cookware

• medium bowl
• medium bowl
• baking sheet
• medium pot
• large pan

1. 

   1

   Wash and dry all produce. Preheat oven to 425 degrees. Peel carrots and cut on a diagonal into 1-inch-thick pieces. Trim and thinly slice scallions . In a medium bowl , mix ground beef , scallion whites, meatloaf spice blend , panko breadcrumbs , and white pepper . Season with salt (we used 1 tsp kosher salt) and a pinch of pepper .

   carrots: 8 unit, scallions: 4 unit (separating greens and whites), ground beef: 20 oz, meatloaf spice blend: 2 tbsp, panko breadcrumbs: ½ cup, white pepper: ½ tsp (we sent more panko and pepper), salt, pepper
2. 

   2

   Shape beef mixture into two 1-inch-tall loaves. Gently press down to flatten slightly. Toss carrots in another medium bowl with a large drizzle of vegetable oil , dried thyme , salt , and pepper . Place carrots on one side of a baking sheet and meatloaves on the other. Bake on upper rack until cooked through, ⏱️ 20 minutes (20-25 minutes total).

   vegetable oil: 2.667 tbsp (divided), dried thyme: ½ tsp (we sent more), salt, pepper
3. 

   3

   Meanwhile, cut yukon gold potatoes into ½-inch cubes. Place in a medium pot with a big pinch of salt and water to cover by 1 inch. Bring to a boil and cook until tender, about ⏱️ 15 minutes , then drain and return to pot. Place over low heat, then add sour cream and butter (2 TBSP for now). Mash until smooth. Season with salt and pepper . Keep covered off heat.

   yukon gold potatoes: 24 oz, salt, sour cream: 4 tbsp, butter: 6 tbsp (divided), salt, pepper
4. 

   4

   While potatoes cook, halve, peel, and very thinly slice yellow onion . Add slices to a large pan with a large drizzle of vegetable oil (remaining) and place over medium-high heat. Cook, tossing often, until lightly browned and softened, about ⏱️ 5 minutes . Stir in a splash or two of water. Let water evaporate, ⏱️ 1 minutes (or until dry). Repeat adding and evaporating water once or twice more until onion is deeply browned.

   yellow onion: 2 unit, vegetable oil
5. 

   5

   Once meatloaves and carrots are done, sprinkle mozzarella cheese over meatloaves. Return to oven. Let cheese melt, ⏱️ 1 minutes (or up to 2 minutes) and set aside. Add beef stock concentrate and ¼ cup water to pan with onion. Bring to a boil over medium-high heat. Let reduce, ⏱️ 1 minutes (or up to 2). Remove from heat, then stir in butter (1 TBSP from the divided). Season with salt and pepper .

   mozzarella cheese: 1 c, beef stock concentrate: 2 unit, butter, salt, pepper
6. 

   6

   Give sauce a taste and stir in a pinch of sugar if you prefer a sweeter flavor. Divide potatoes, carrots, and meatloaves between plates. Spoon onion and its sauce over meatloaves. Garnish with scallion greens and serve.

   sugar: ¼ tsp