Meatloaf with spring vegetables and lemon-dill aioli

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Meatloaf with spring vegetables and lemon-dill aioli

Gluten-Free Friendly, Dairy-Free, Soy-Free, Mediterranean, Lean & Clean, Carb-Conscious, Family-Friendly, <600 Calories, Keto-Friendly

2 Servings, 540 Calories/Serving

30–45 Minutes

What does it take to make the perfect meatloaf? Good-quality meat for super-tender results, grated veggies for airy texture, and a sticky-savory glaze for the big finish.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

2 organic zucchini or yellow squash
1 organic carrot
Your choice of protein
Sunbasket onion-garlic-paprika blend (onion powder - granulated garlic - sweet smoked paprika)
1 tablespoon flaxseed meal
Sunbasket meatloaf glaze (water - sherry vinegar - tomato paste - dried plums - date syrup - anchovy paste - kosher salt - onion powder - granulated garlic - porcini powder - black pepper - allspice)
Sunbasket lemon aioli (mayo - lemon juice - garlic)
1 teaspoon dried dill
¼ pound organic sugar snap or snow peas

Nutrition per serving

Calories 540, Total Fat 41g (53% DV), Sat. Fat 11g (55% DV), Trans Fat 0g, Cholest. 85mg (28% DV), Sodium 410mg (18% DV), Total Carb. 22g (8% DV), Fiber 7g (25% DV), Total Sugars 10g (Incl. 1g Added Sugars, 2% DV), Protein 23g
Contains: Eggs, Fish (anchovy)

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Assemble the meatloaf

Heat the oven to 425°F. Lightly grease a sheet pan with oil.

Trim the round end from 1 zucchini. Holding the zucchini by the stem end and using the large holes of a box grater, coarsely grate enough zucchini to measure ½ cup [1 cup]. Set aside the remaining zucchini for cooking with the snap peas.
Scrub or peel the carrot. Using the large holes of a box grater, coarsely grate the carrot.
Cut a small corner from your protein packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.

In a large bowl, using a fork or whisk, mix together the grated zucchini and carrot, onion-garlic-paprika blend, and flaxseed meal and season generously with salt and pepper. Add your protein and mix until just combined. Transfer the meat mixture to the prepared sheet pan and form into a 6-by-2-inch loaf [2 loaves]. Spread the meatloaf glaze evenly on top of the meatloaf.

Bake the meatloaf

Bake, rotating the pan halfway through, until the meatloaf is browned on top and cooked through, 15 to 18 minutes; a metal knife inserted into the center for 30 seconds should come out hot to the touch, or an instant-read thermometer inserted into the center should register 160°F. When the meatloaf is almost done, prepare the rest of the meal.

Make the lemon-dill aioli

In a small bowl, stir together the lemon aioli, dill, and 2 to 3 teaspoons water; season to taste with salt and pepper.

Prep and cook the zucchini and snap peas

Cut the remaining zucchini in half lengthwise, then crosswise into ½-inch-thick half-moons.
Trim the ends from the snap or snow peas if needed.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the zucchini and peas, season with salt and pepper, and cook, stirring occasionally, until the zucchini is crisp-tender and the peas are lightly browned, 3 to 5 minutes. Remove from the heat and season to taste with salt and pepper.

Serve

Slice the meatloaf and transfer to individual plates. Arrange the zucchini and snap peas alongside, drizzle with the lemon-dill aioli, and serve.

Kids Can!

Grease the sheet pan.
Scrub the carrot.
Time the meatloaf.
Make the lemon-dill aioli.
Drizzle the zucchini and snap peas with aioli.

View full recipe details