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Ancho Turkey Meatloaf
with Mashed Potatoes & Roasted Carrots
40 MIN
+$1.95/serving
4 Servings
From the Test Kitchen
We’re putting a delicious, spicy twist on traditional turkey meatloaf by roasting it with an irresistible topping of tangy-sweet ketchup mixed with fiery ancho chile paste. It’s perfectly accompanied by our simple sides of smooth mashed potatoes and a duo of roasted carrots and green beans.
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NutritionPER SERVING
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Calories660 Cals (est.)
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fresh
ingredients
Title
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18 oz Ground Beef
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3 Tbsps Ketchup
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1 Pasture-Raised Egg
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1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
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¾ lb Green Beans
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½ cup Panko Breadcrumbs
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¾ lb Carrots
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1¼ lbs Potatoes
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1 Tbsp Light Brown Sugar
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½ cup Sour Cream
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⅓ cup Mirepoix
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1 Tbsp Ancho Chile Paste
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2 Tbsps Grated Cotija Cheese
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¼ cup Cilantro Sauce Or 1/3 Cup Tomatillo-Poblano Sauce
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & make the glaze
Preheat the oven to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots; halve crosswise, then halve lengthwise. Medium dice the potatoes. Cut off and discard any stem ends from the green beans. In a bowl, whisk together the ketchup, sugar, and chile paste.
2
Prepare the carrots & form the meatloaf
Transfer the prepared carrots to a sheet pan. Drizzle with olive oil and season with salt, pepper, and half the spice blend. Toss to coat and arrange in an even layer around the edges of the sheet pan. In a bowl, combine the beef, mirepoix, breadcrumbs, and egg; season with salt and pepper. Gently mix to combine. Transfer to the center of the sheet pan. Shape the mixture into a tightly packed loaf, about 10 inches by 3 inches. Transfer half the glaze to a separate bowl and set aside for serving. Evenly top the meatloaf with the remaining glaze.
3
Roast the carrots & meatloaf
Roast the carrots and meatloaf 19 to 22 minutes, or until the carrots are tender when pierced with a fork and the meatloaf is cooked through.* Remove from the oven and let the roasted meatloaf rest at least 2 minutes.
*The USDA recommends a minimum safe cooking temperature of 160°F for beef.
4
Cook & mash the potatoes
Meanwhile, add the diced potatoes to the pot of boiling water. Cook 17 to 19 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add half the sour cream and a drizzle of olive oil; season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.
5
Roast the green beans
Meanwhile, place the green beans on a separate sheet pan. Drizzle with olive oil and season with salt, pepper, and the remaining spice blend; toss to coat and arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
6
Make the sauce & serve your dish
Meanwhile, in a bowl, combine the cilantro sauce or tomatillo sauce and remaining sour cream; season with salt and pepper. Carefully transfer the rested meatloaf to a cutting board and slice crosswise. Serve the sliced meatloaf with the mashed potatoes and roasted vegetables. Top the meatloaf with the reserved glaze. Top the vegetables with the sauce. Garnish the potatoes with the cheese. Enjoy!
1
Prepare the ingredients & make the glaze
Preheat the oven to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots; halve crosswise, then halve lengthwise. Medium dice the potatoes. Cut off and discard any stem ends from the green beans. In a bowl, whisk together the ketchup, sugar, and chile paste.
2
Prepare the carrots & form the meatloaf
Transfer the prepared carrots to a sheet pan. Drizzle with olive oil and season with salt, pepper, and half the spice blend. Toss to coat and arrange in an even layer around the edges of the sheet pan. In a bowl, combine the beef, mirepoix, breadcrumbs, and egg; season with salt and pepper. Gently mix to combine. Transfer to the center of the sheet pan. Shape the mixture into a tightly packed loaf, about 10 inches by 3 inches. Transfer half the glaze to a separate bowl and set aside for serving. Evenly top the meatloaf with the remaining glaze.
3
Roast the carrots & meatloaf
Roast the carrots and meatloaf 19 to 22 minutes, or until the carrots are tender when pierced with a fork and the meatloaf is cooked through.* Remove from the oven and let the roasted meatloaf rest at least 2 minutes.
*The USDA recommends a minimum safe cooking temperature of 160°F for beef.
4
Cook & mash the potatoes
Meanwhile, add the diced potatoes to the pot of boiling water. Cook 17 to 19 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add half the sour cream and a drizzle of olive oil; season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.
5
Roast the green beans
Meanwhile, place the green beans on a separate sheet pan. Drizzle with olive oil and season with salt, pepper, and the remaining spice blend; toss to coat and arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
6
Make the sauce & serve your dish
Meanwhile, in a bowl, combine the cilantro sauce or tomatillo sauce and remaining sour cream; season with salt and pepper. Carefully transfer the rested meatloaf to a cutting board and slice crosswise. Serve the sliced meatloaf with the mashed potatoes and roasted vegetables. Top the meatloaf with the reserved glaze. Top the vegetables with the sauce. Garnish the potatoes with the cheese. Enjoy!
Tips from Home Chefs