Calabrian Chile-Glazed Meatloaf with Lemon-Caper Roasted Vegetables

Calabrian Chile-Glazed Meatloaf

with Lemon-Caper Roasted Vegetables

Group Created with Sketch. 40 min
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 790 Cals/serving
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We’re putting a delicious twist on traditional meatloaf by baking it with an irresistible topping of tangy-sweet ketchup mixed with spicy Calabrian chile paste (a specialty product made of fragrant red chiles from Calabria, a region in southern Italy). A simple side of tender roasted carrots and potatoes—tossed with a bright lemon-caper dressing—finishes the dish on a vibrant note.

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ingredients
Calabrian Chile-Glazed Meatloaf with Lemon-Caper Roasted Vegetables
Title
  • 10 oz Ground Beef
  • 1 Pasture-Raised Egg
  • 6 oz Carrots
  • 2 cloves Garlic
  • 1 Lemon
  • ¼ cup Panko Breadcrumbs
  • ¼ cup Grated Parmesan Cheese
  • 1½ tsps Calabrian Chile Paste
  • 3 Tbsps Ketchup
  • 1 Tbsp Capers
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme, & Marjoram)
  • ¾ lb Golden Or Red Potatoes
tried-and-true
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step-by-step
instructions
Prepare & roast the vegetables:
1 Prepare & roast the vegetables:

Preheat the oven to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Peel the carrots; halve crosswise, then quarter lengthwise. Transfer to a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Prepare the remaining ingredients:
2 Prepare the remaining ingredients:

Meanwhile, peel 2 cloves of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Zest the lemon (if you don’t have a zester, use a peeler to remove the yellow rind of the lemon, avoiding the white pith; mince the rind). Quarter and deseed the lemon. Roughly chop the capers. In a large bowl, whisk together the lemon zest, chopped capers, the juice of 2 lemon wedges, and 1 tablespoon of olive oil. In a separate bowl, combine the ketchup and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be.

Form & bake the meatloaf:
3 Form & bake the meatloaf:

Line a separate sheet pan with foil; evenly coat the center of the foil with a drizzle of olive oil. In a large bowl, combine the beef, egg, Italian seasoning, garlic paste, breadcrumbs, and half the cheese; season with salt and pepper. Gently mix to combine. Transfer to the sheet pan. Shape into a tightly packed loaf, about 7 inches by 3 inches. Evenly top with half the spicy ketchup. Bake 16 to 18 minutes, or until browned and cooked through.* Remove from the oven. Let rest at least 2 minutes. 

* An instant-read thermometer should register 165°F for meatloaf.

Finish the vegetables & serve your dish:
4 Finish the vegetables & serve your dish:

Carefully transfer the roasted vegetables to the bowl of lemon-caper mixture. Toss to coat. Taste, then season with salt and pepper if desired. Transfer the baked meatloaf to a cutting board. Carefully slice crosswise. Serve the sliced meatloaf with the finished vegetables. Top the meatloaf with the remaining spicy ketchup and remaining cheese. Serve the remaining lemon wedges on the side. Enjoy!

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Prepare & roast the vegetables:
1 Prepare & roast the vegetables:

Preheat the oven to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Peel the carrots; halve crosswise, then quarter lengthwise. Transfer to a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

2 Prepare the remaining ingredients:

Meanwhile, peel 2 cloves of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Zest the lemon (if you don’t have a zester, use a peeler to remove the yellow rind of the lemon, avoiding the white pith; mince the rind). Quarter and deseed the lemon. Roughly chop the capers. In a large bowl, whisk together the lemon zest, chopped capers, the juice of 2 lemon wedges, and 1 tablespoon of olive oil. In a separate bowl, combine the ketchup and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be.

Prepare the remaining ingredients:
Form & bake the meatloaf:
3 Form & bake the meatloaf:

Line a separate sheet pan with foil; evenly coat the center of the foil with a drizzle of olive oil. In a large bowl, combine the beef, egg, Italian seasoning, garlic paste, breadcrumbs, and half the cheese; season with salt and pepper. Gently mix to combine. Transfer to the sheet pan. Shape into a tightly packed loaf, about 7 inches by 3 inches. Evenly top with half the spicy ketchup. Bake 16 to 18 minutes, or until browned and cooked through.* Remove from the oven. Let rest at least 2 minutes. 

* An instant-read thermometer should register 165°F for meatloaf.

4 Finish the vegetables & serve your dish:

Carefully transfer the roasted vegetables to the bowl of lemon-caper mixture. Toss to coat. Taste, then season with salt and pepper if desired. Transfer the baked meatloaf to a cutting board. Carefully slice crosswise. Serve the sliced meatloaf with the finished vegetables. Top the meatloaf with the remaining spicy ketchup and remaining cheese. Serve the remaining lemon wedges on the side. Enjoy!

Finish the vegetables & serve your dish: