Balsamic-Glazed Meatloaves

🥘 Ingredients

• balsamic vinegar
  1 tbsp
• black pepper
  1 tsp
• brussels sprouts
  1 c
• butter
  1 tbsp
• chicken stock concentrate
  1 unit
• cooking oil
  2 tbsp
• dijon mustard
  1 tbsp
• dried thyme
  1 tsp
• garlic
  1 clove
• ground beef
  1 lb
• panko breadcrumbs
  2 tbsp
• plum jam
  2 tbsp
• red onion
  1 unit
• salt
  1 tsp
• sweet potatoes
  2 medium
• water
  1 c

🍳 Cookware

• large baking sheet
• large bowl
• medium pan

1. 

   1

   Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce. Trim and halve brussels sprouts lengthwise. Peel and mince or grate garlic . Halve and peel red onion ; slice into ½-inch-thick wedges. Finely chop a few wedges until you have 2 TBSP. Dice sweet potatoes into ½-inch pieces.

   brussels sprouts: 1 c, garlic: 1 clove, red onion: 1 unit, sweet potatoes: 2 medium
2. 

   2

   Toss Brussels sprouts on one side of a large baking sheet with a drizzle of cooking oil , half the dried thyme , salt , and black pepper . Roast on top rack for ⏱️ 5 minutes .

   cooking oil: 2 tbsp, dried thyme: 1 tsp, salt: 1 tsp, black pepper: 1 tsp
3. 

   3

   In a large bowl , combine ground beef , garlic, panko breadcrumbs , dijon mustard , half the chopped onion, and 1 TBSP water ; season generously with salt (we used ½ tsp) and pepper. Form meat mixture into two 1-inch-tall loaves; flatten tops.

   ground beef: 1 lb, panko breadcrumbs: 2 tbsp, dijon mustard: 1 tbsp, water: 1 c
4. 

   4

   Once Brussels sprouts have roasted, remove sheet from oven. Carefully place meatloaves on opposite side of baking sheet. On a second baking sheet, toss sweet potato and onion wedges with a drizzle of oil, salt, and pepper. Roast Brussels sprouts and meatloaves on top rack and sweet potatoes and onion wedges on middle rack until meatloaves are cooked through and veggies are lightly browned, ⏱️ 18 minutes .
5. 

   5

   While everything roasts, heat a drizzle of oil in a medium pan over medium-high heat. Add remaining chopped onion and cook, stirring occasionally, until softened, ⏱️ 2 minutes . Add balsamic vinegar ; cook, stirring occasionally, until liquid has absorbed, ⏱️ 30 seconds . Stir in ½ cup water, plum jam , chicken stock concentrate , ¼ tsp salt, and pepper. Cook, stirring occasionally, until glaze begins to thicken, ⏱️ 4 minutes . Remove from heat; stir in 1 TBSP butter until melted.

   balsamic vinegar: 1 tbsp, plum jam: 2 tbsp, chicken stock concentrate: 1 unit, butter: 1 tbsp
6. 

   6

   Transfer meatloaves to a cutting board and let cool for ⏱️ 1 minute ; slice crosswise. Divide meatloaves and veggies between plates. Spoon balsamic glaze over meatloaves and serve.