Calabrian Chile-Glazed Meatloaf with Lemon-Caper Roasted Vegetables

Calabrian Chile-Glazed Meatloaf

with Lemon-Caper Roasted Vegetables

40 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
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
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. 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.
Wellness Grain
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.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

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).
CLICK FOR RECIPE CARD

See Plans
  • Nutrition
    PER SERVING
  • Calories
    790 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
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
  • ¾ lb Potatoes
  • ¼ cup Panko Breadcrumbs
  • ¼ cup Grated Parmesan Cheese
  • 1½ tsps Calabrian Chile Paste
  • 3 Tbsps Ketchup
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
  • 1 Tbsp Capers
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 the prepared vegetables 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 or the small side of a box grater, finely grate into a paste. Using a zester or the small side of a box grater, finely grate the lemon to get 1 teaspoon. 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 oiled portion of the sheet pan. Shape into a tightly packed loaf, about 7 inches by 3 inches. Transfer half the spicy ketchup to a separate bowl and set aside for serving. Evenly top the meatloaf with the remaining spicy ketchup. Roast 16 to 18 minutes, or until browned and cooked through.* Remove from the oven and let rest at least 5 minutes. 

*The USDA recommends a minimum safe cooking temperature of 160°F for beef.

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

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

Tips from Home Chefs

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 the prepared vegetables 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 or the small side of a box grater, finely grate into a paste. Using a zester or the small side of a box grater, finely grate the lemon to get 1 teaspoon. 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 oiled portion of the sheet pan. Shape into a tightly packed loaf, about 7 inches by 3 inches. Transfer half the spicy ketchup to a separate bowl and set aside for serving. Evenly top the meatloaf with the remaining spicy ketchup. Roast 16 to 18 minutes, or until browned and cooked through.* Remove from the oven and let rest at least 5 minutes. 

*The USDA recommends a minimum safe cooking temperature of 160°F for beef.

4 Finish the vegetables & serve your dish

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

Finish the vegetables & serve your dish
Browse Steps
1 of 4