Cheesy BBQ Meatloaf Sandwiches with Roasted Potatoes
Meal Prep

Cheesy BBQ Meatloaf Sandwiches

with Roasted Potatoes

45 MIN
4 Servings
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From the Test Kitchen

Save time during the week with this Meal Prep dish, perfect for making ahead! We’re putting a vibrant twist on this homestyle dish by mixing together barbecue sauce and ketchup to make the glaze for our meatloaf before piling onto cheddar-toasted baguettes, then using even more of the glaze and tangy pickles to finish off these hearty sandwiches.
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  • Nutrition
    PER SERVING
  • Calories
    910 Cals (est.)
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fresh
ingredients
Cheesy BBQ Meatloaf Sandwiches with Roasted Potatoes
Title
  • 18 oz Ground Beef
  • 4 Small Baguettes
  • ½ cup Barbecue Sauce
  • 3 Tbsps Ketchup
  • ½ cup Panko Breadcrumbs
  • 1 Pasture-Raised Egg
  • 4 oz White Cheddar Cheese
  • 1¼ lbs Potatoes
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • ⅓ cup Mirepoix
  • 6 oz Pickle Chips
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Preheat the oven to 450°F. Wash and dry the potatoes; medium dice. Grate the cheese on the large side of a box grater. In a bowl, combine the ketchup and barbecue sauce.

Roast the potatoes
2 Roast the potatoes

Line two sheet pans with foil. Transfer the diced potatoes to one sheet pan. Drizzle with olive oil and season with salt, pepper, and the spice blend. Toss to coat and arrange in an even layer. Roast 22 to 26 minutes, or until browned and tender when pierced with a fork. Transfer to a bowl. Reserving the sheet pan, discard the foil.

Form & cook the meatloaf
3 Form & cook the meatloaf

Meanwhile, transfer half the glaze to a separate bowl and set aside. In a separate bowl, combine the beef, egg, mirepoix, and breadcrumbs; season with salt and pepper. Gently mix to combine. Transfer to the remaining foil-lined sheet pan. Shape into a tightly packed loaf, about 10 inches by 3 inches. Evenly top with the remaining glaze. Roast 20 to 22 minutes, or until browned and cooked through.* Remove from the oven. Let rest at least 2 minutes. 

STOP & STORE: If you’re planning to enjoy this meal at a later time, stop here and place the prepared food in airtight containers (or tightly cover with plastic wrap). Store in the refrigerator. Use the reheating instructions below to finish. 

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

Finish & serve your dish
4 Finish & serve your dish

FINISH & SERVE: Halve the baguettes. Place the halved baguettes, cut side up, on the reserved sheet pan. Evenly top with the grated cheese. Toast in the oven 7 to 9 minutes, or until the cheese is melted and the baguettes are lightly browned. Remove from the oven. Transfer the rested meatloaf to a cutting board; slice crosswise. Assemble the sandwiches using the cheesy baguettes, sliced meatloaf, reserved glaze, and pickles. Serve the sandwiches with the roasted potatoes. Enjoy! 

REHEATING INSTRUCTIONS: If you saved the dish for later, preheat the oven to 450°F. Reheat the meatloaf and potatoes in the microwave 1 to 2 minutes, or until heated through. Finish and serve as directed. 

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Preheat the oven to 450°F. Wash and dry the potatoes; medium dice. Grate the cheese on the large side of a box grater. In a bowl, combine the ketchup and barbecue sauce.

2 Roast the potatoes

Line two sheet pans with foil. Transfer the diced potatoes to one sheet pan. Drizzle with olive oil and season with salt, pepper, and the spice blend. Toss to coat and arrange in an even layer. Roast 22 to 26 minutes, or until browned and tender when pierced with a fork. Transfer to a bowl. Reserving the sheet pan, discard the foil.

Roast the potatoes
Form & cook the meatloaf
3 Form & cook the meatloaf

Meanwhile, transfer half the glaze to a separate bowl and set aside. In a separate bowl, combine the beef, egg, mirepoix, and breadcrumbs; season with salt and pepper. Gently mix to combine. Transfer to the remaining foil-lined sheet pan. Shape into a tightly packed loaf, about 10 inches by 3 inches. Evenly top with the remaining glaze. Roast 20 to 22 minutes, or until browned and cooked through.* Remove from the oven. Let rest at least 2 minutes. 

STOP & STORE: If you’re planning to enjoy this meal at a later time, stop here and place the prepared food in airtight containers (or tightly cover with plastic wrap). Store in the refrigerator. Use the reheating instructions below to finish. 

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

4 Finish & serve your dish

FINISH & SERVE: Halve the baguettes. Place the halved baguettes, cut side up, on the reserved sheet pan. Evenly top with the grated cheese. Toast in the oven 7 to 9 minutes, or until the cheese is melted and the baguettes are lightly browned. Remove from the oven. Transfer the rested meatloaf to a cutting board; slice crosswise. Assemble the sandwiches using the cheesy baguettes, sliced meatloaf, reserved glaze, and pickles. Serve the sandwiches with the roasted potatoes. Enjoy! 

REHEATING INSTRUCTIONS: If you saved the dish for later, preheat the oven to 450°F. Reheat the meatloaf and potatoes in the microwave 1 to 2 minutes, or until heated through. Finish and serve as directed. 

Finish & serve your dish
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