Calabrian Chile-Glazed Pork Meatloaf with Lemon-Caper Roasted Vegetables

Calabrian Chile-Glazed Pork Meatloaf

with Lemon-Caper Roasted Vegetables

40 MIN
2 Servings
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From the Test Kitchen

We’re putting a delicious twist on this pork 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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  • Nutrition
    PER SERVING
  • Calories
    750 Cals (est.)
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fresh
ingredients
Calabrian Chile-Glazed Pork Meatloaf with Lemon-Caper Roasted Vegetables
Title
  • 10 oz Ground Pork
  • 1 Pasture-Raised Egg
  • 6 oz Carrots
  • 2 cloves Garlic
  • ¾ lb Golden Or Red Potatoes
  • 1 Lemon
  • ¼ cup Panko Breadcrumbs
  • ¼ cup Grated Parmesan Cheese
  • 1 Tbsp Calabrian Chile Paste
  • 3 Tbsps Ketchup
  • 1 Tbsp Capers
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
time-saving
tips & techniques
How To: Dice a Potato
How To: Peel Garlic
How To: Get Perfect Citrus Zest
How To: Peel a Carrot
How To: Form a Meatloaf
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; quarter lengthwise, then halve crosswise. 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, zest 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 pork, 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 2 minutes.

*An instant-read thermometer should register 160°F.

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! 

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Calabrian Chile-Glazed Pork 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; quarter lengthwise, then halve crosswise. 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, zest 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 pork, 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 2 minutes.

*An instant-read thermometer should register 160°F.

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
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