Calabrian Chile-Glazed Meatloaf with Roasted Potatoes & Carrots

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.)
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fresh
ingredients
Calabrian Chile-Glazed Meatloaf with Roasted Potatoes & Carrots
Title
  • 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 Triangle Created with Sketch.
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. 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.  

Form & roast the meatloaf
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.

Finish the vegetables & serve your dish
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!

Tips from Home Chefs

Calabrian Chile-Glazed Meatloaf

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. 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.  

Prepare the remaining ingredients
Form & roast the meatloaf
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!

Finish the vegetables & serve your dish
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