Beef Meatloaf with Tangy Sauce

Beef Meatloaf: Ground Beef, Onions, Breadcrumbs (unbleached wheat flour, sugar, yeast, salt), Whole Eggs, Celery, Carrots, Parsley, Dijon Mustard (mustard seed, vinegar, water salt, spices), Pecorino Romano Cheese (pasteurized sheep’s milk, cheese cultures, salt, enzymes), Parmesan Cheese (pasteurized cow’s milk, cheese cultures, salt, enzymes), Asiago Cheese (pasteurized cow’s milk, cheese cultures, salt, enzymes), Salt, Garlic, Black Pepper.

Tangy Sauce: Tomatoes, Tomato Concentrate, Brown Sugar, Vinegar, Onion, Salt, Olive Oil, Garlic, Citric Acid, Black Pepper.

Contains: Wheat, Milk, Egg.

MICROWAVE

• Remove sleeve and poke holes in both the meatloaf pouch and the sauce pouch.
• Place the meatloaf pouch in tray, cover tray with paper towel.
• Heat on high in microwave for 2 ½ – 3 minutes (times may vary).
• Add the sauce pouch to the tray, cover tray with paper towel and heat for 1 ½ minutes.
• Let the sauce pouch cool for 1 minute. Carefully cut open the meatloaf pouch (product will be hot). Place meatloaf in the tray
• Carefully cut open the sauce pouch and pour over the meatloaf.