Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Italian Meatloaf
with Cauliflower & Fregola Sarda Pasta
50 MIN
4 Servings
From the Test Kitchen
Tonight’s meatloaf gets an Italian twist from two ingredients: sweet golden raisins and tomato sauce. We’re mixing both into the loaf, and spreading more sauce on top before baking. For a satisfying side, we’re tossing fregola sarda—a toasted semolina pasta—with seasonal cauliflower, which offers a similar toasty flavor. (Chefs, depending on what’s freshest near you, your cauliflower may be white, green, orange or purple.)
Get Plans-
NutritionPER SERVING
-
Calories700 Cals (est.)
fresh
ingredients
Title
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Preheat the oven to 475°F. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel and small dice the onion. Peel and mince the garlic. Pick the parsley leaves off the stems; discard the stems and roughly chop the leaves. Cut out and discard the core of the cauliflower; roughly chop.
2
Make the sauce & start the meatloaf:
In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the onion and half the garlic; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Add the tomatoes; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly thickened. Remove from heat; season with salt and pepper to taste. Transfer ½ cup of the sauce to a large bowl. Add the ground beef, breadcrumbs, raisins, eggs, remaining garlic and half the parsley; season with salt and pepper. Gently mix to combine.
3
Form & bake the meatloaf:
Place a large piece of foil (or parchment paper) on a sheet pan. Place the ground beef mixture in the center of the foil. Gently roll and shape the mixture with the foil until it forms a tightly packed loaf, about 10 inches by 3 inches; flatten the foil to line the pan. Top the loaf with the remaining sauce. Bake 23 to 25 minutes, or until lightly browned and cooked through.
4
Cook the pasta:
Once the meatloaf has baked for about 10 minutes, add the pasta to the pot of boiling water. Cook 10 to 12 minutes, or until tender. Drain thoroughly.
5
Cook the cauliflower & finish the pasta:
While the pasta cooks, rinse and wipe out the pan used to make the sauce. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the cauliflower; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until lightly browned. Add ½ cup of water. Cook, stirring occasionally, 3 to 4 minutes, or until the water has cooked off. Stir in the cooked pasta, cheese, butter and remaining parsley until thoroughly combined. Remove from heat and season with salt and pepper to taste.
6
Finish & serve your dish:
Remove the baked meatloaf from the oven and let rest for at least 2 minutes. Transfer the finished pasta to a serving dish. Cut the rested meatloaf crosswise into ½-inch-thick pieces and transfer to a separate serving dish. Enjoy!
1
Prepare the ingredients:
Preheat the oven to 475°F. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel and small dice the onion. Peel and mince the garlic. Pick the parsley leaves off the stems; discard the stems and roughly chop the leaves. Cut out and discard the core of the cauliflower; roughly chop.
2
Make the sauce & start the meatloaf:
In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the onion and half the garlic; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Add the tomatoes; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly thickened. Remove from heat; season with salt and pepper to taste. Transfer ½ cup of the sauce to a large bowl. Add the ground beef, breadcrumbs, raisins, eggs, remaining garlic and half the parsley; season with salt and pepper. Gently mix to combine.
3
Form & bake the meatloaf:
Place a large piece of foil (or parchment paper) on a sheet pan. Place the ground beef mixture in the center of the foil. Gently roll and shape the mixture with the foil until it forms a tightly packed loaf, about 10 inches by 3 inches; flatten the foil to line the pan. Top the loaf with the remaining sauce. Bake 23 to 25 minutes, or until lightly browned and cooked through.
4
Cook the pasta:
Once the meatloaf has baked for about 10 minutes, add the pasta to the pot of boiling water. Cook 10 to 12 minutes, or until tender. Drain thoroughly.
5
Cook the cauliflower & finish the pasta:
While the pasta cooks, rinse and wipe out the pan used to make the sauce. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the cauliflower; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until lightly browned. Add ½ cup of water. Cook, stirring occasionally, 3 to 4 minutes, or until the water has cooked off. Stir in the cooked pasta, cheese, butter and remaining parsley until thoroughly combined. Remove from heat and season with salt and pepper to taste.
6
Finish & serve your dish:
Remove the baked meatloaf from the oven and let rest for at least 2 minutes. Transfer the finished pasta to a serving dish. Cut the rested meatloaf crosswise into ½-inch-thick pieces and transfer to a separate serving dish. Enjoy!
Tips from Home Chefs