Calabrian Chile-Glazed Meatloaf

with Roasted Potatoes & Carrots

40 MIN

2 Servings

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From the Test Kitchen

Here, 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).
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Nutrition

PER SERVING
Calories

690 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Ground Beef
1 Pasture-Raised Egg
6 oz Carrots
2 cloves Garlic
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
1 oz Sliced Roasted Red Peppers

step-by-step

instructions

Cook Along

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. Roughly chop the capers. Roughly chop the peppers. In a large bowl, combine the chopped capers, chopped peppers, 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.

3 Form & roast the meatloaf

Coat the center of a separate sheet pan 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 14 to 16 minutes, or until browned and cooked through.* Remove from the oven and let rest at least 2 minutes.

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

4 Finish the vegetables & serve your dish

Transfer the roasted vegetables to the bowl of chopped capers and peppers; toss to coat. Taste, then season with salt and pepper if desired. Carefully transfer the rested meatloaf to a cutting board and slice crosswise. Serve the sliced meatloaf with the finished vegetables. Top the meatloaf with the reserved spicy ketchup and remaining cheese. Enjoy!