Wonderful lunch
Source: Hello Fresh
Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry the produce.
Cut potatoes into 1/2 inch thick wedges. Halve, peel, and thinly slice onion. Mince a few slices until you have 2 tbsp.
Toss potatoes on a baking sheet with a drizzle of oil, salt, and pepper.
Roast on top rack until browned and tender, 20 to 25 minutes.
Meanwhile, in a large bowl, gently combine beef, panko, garlic powder, stock concentrate, minced onion and ketchup, 1/2 tsp salt and pepper.
Form beef mixture into two 1 inch tall loaves ( splash cold water on your hands before shaping the meatloaves. This will make the beef hold on to itself rather than to you). Then place on a second baking sheet. Brush tops of meatloaves with ketchup.
Roast on the middle rack until cooked through, 15 to 20 minutes.
While the potatoes and meatloaves cook, heat a large drizzle of oil in a large, preferably nonstick pan over medium-high heat. Add the sliced onion and cook, stirring occasionally until browned and softened, 8 to 10 minutes.
Add one tsp sugar and splash of water. Cook adding more splashes of water as necessary, until the onion is caramelized and jammy, 2 to 3 minutes more. Season with salt and pepper.
Turn off the heat; transfer onion to a small bowl. Wipe out the pan.
Butter each side of the bread slices and in the same skillet over medium heat, toast until golden brown, 2 to 3 minutes per side.
While the bread toasts, in a second small bowl, combine horseradish sauce, mayonnaise and half the mustard. Set aside.
Lay toasted bread out on a cutting board. Top half the bread slices with the caramelized onion, spread the remaining bread slices with the sauce (leave some for serving).
Cut each meatloaf crosswise into four slices, fan out slices over the bread topped with caramelized onion. Close sandwiches and cut in half.
Divide sandwiches and potato wedges between two plates. Serve with remaining sauce on the side for dipping.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (616g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 1048 | ||
Calories from Fat: 393 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 43.7g | 58 % | |
Saturated Fat 14.9g | 74 % | |
Monounsaturated Fat 14g | ||
Polyunsanturated Fat 6.4g | ||
Cholesterol 119.6mg | 37 % | |
Sodium 2376.7mg | 82 % | |
Potassium 1504.5mg | 40 % | |
Total Carbohydrate 112.8g | 33 % | |
Dietary Fiber 9.1g | 37 % | |
Sugars, other 103.7g | ||
Protein 50.9g | 73 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1048
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