Ancho Turkey Meatloaf with Mashed Potatoes & Roasted Carrots
Family Friendly

Ancho Turkey Meatloaf

with Mashed Potatoes & Roasted Carrots

40 MIN
+$1.95/serving 4 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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Available Options

  • with Ground Beef
    includes 18 oz No Added Hormones, Pasture-Raised Ground Beef
  • with Ground Turkey
    includes 18 oz No Added Hormones, Antibiotic-Free Ground Turkey View recipe
    • with Ground Beef

    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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    • Nutrition
      PER SERVING
    • Calories
      660 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Ancho Turkey Meatloaf with Mashed Potatoes & Roasted Carrots
    Title
    • 18 oz Ground Beef
    • 3 Tbsps Ketchup
    • 1 Pasture-Raised Egg
    • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
    • ¾ lb Green Beans
    • ½ cup Panko Breadcrumbs
    • ¾ lb Carrots
    • 1¼ lbs Potatoes
    • 1 Tbsp Light Brown Sugar
    • ½ cup Sour Cream
    • ⅓ cup Mirepoix
    • 1 Tbsp Ancho Chile Paste
    • 2 Tbsps Grated Cotija Cheese
    • ¼ cup Cilantro Sauce Or 1/3 Cup Tomatillo-Poblano Sauce
    time-saving
    tips & techniques
    How To: Hold a Chef's Knife
    How To: Properly Salt Cooking Water
    How To: Dice a Potato
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare the ingredients & make the glaze
    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.

    Prepare the carrots & form the meatloaf
    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.

    Roast the carrots & meatloaf
    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.

    Cook & mash the potatoes
    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.

    Roast the green beans
    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.

    Make the sauce & serve your dish
    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

    Get Plans

    Ancho Turkey Meatloaf

    Prepare the ingredients & make the glaze
    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.

    Prepare the carrots & form the meatloaf
    Roast the carrots & meatloaf
    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.

    Cook & mash the potatoes
    Roast the green beans
    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!

    Make the sauce & serve your dish
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