Chipotle-Glazed Meatloaf with Mashed Potatoes & Roasted Shishito Peppers or Butternut Squash

Chipotle-Glazed Meatloaf

with Mashed Potatoes & Roasted Shishito Peppers or Butternut Squash

45 MIN
2 Servings
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From the Test Kitchen

We’re putting a delicious, spicy twist on traditional meatloaf by roasting it with an irresistible topping of tangy-sweet ketchup mixed with fiery chipotle paste (made from chipotle chiles, which are simply dried, smoked jalapeños). It’s perfectly accompanied by our simple sides of smooth mashed potatoes and roasted shishitos or squash sprinkled with cotija cheese.

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  • Nutrition
    PER SERVING
  • Calories
    780 Cals (est.)
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Nutrition Label
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fresh
ingredients
Chipotle-Glazed Meatloaf with Mashed Potatoes & Roasted Shishito Peppers or Butternut Squash
Title
  • 10 oz Ground Beef
  • 1 Pasture-Raised Egg
  • ¾ lb Golden Or Red Potatoes
  • 3 oz Shishito Peppers
  • 2 tsps Chipotle Chile Paste
  • 3 Tbsps Ketchup
  • 1 Tbsp Light Brown Sugar
  • ¼ cup Panko Breadcrumbs
  • 2 Tbsps Grated Cotija Cheese
  • 2 Tbsps Crème Fraîche
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
time-saving
tips & techniques
Prepare the ingredients & make the glaze:
1 Prepare the ingredients & make the glaze:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. In a bowl, whisk together the ketchup, sugar, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. 

Form & start the meatloaf:
2 Form & start the meatloaf:

Line a sheet pan with foil. In a large bowl, combine the beef, breadcumbs, egg, and spice blend; season with salt and pepper. Gently mix to combine. Transfer to one side of the sheet pan. Shape the mixture into a tightly packed loaf, about 7 inches by 3 inches. Transfer half the glaze to a separate bowl and set aside. Evenly top the meatloaf with the remaining glaze. Roast 10 minutes. Leaving the oven on, remove from the oven. 

Cook & mash the potatoes:
3 Cook & mash the potatoes:

Meanwhile, add the diced potatoes to the pot of boiling water. Cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the crème fraîche and a drizzle of olive oil; season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.

Roast the meatloaf & peppers or squash:
4 Roast the meatloaf & peppers or squash:

Meanwhile, place the peppers or squash in a bowl. Drizzle with olive oil and season with salt and pepper; toss to coat. Carefully transfer to the other side of the sheet pan of partially roasted meatloaf. Roast 12 to 16 minutes, or until the peppers or squash are browned and tender and the meatloaf is cooked through.* Remove from the oven. Let the meatloaf rest at least 2 minutes. 

* An instant-read thermometer should register 165°F for meatloaf.

Slice the meatloaf & serve your dish:
5 Slice the meatloaf & serve your dish:

Carefully transfer the roasted meatloaf to a cutting board and slice crosswise. Serve the sliced meatloaf with the mashed potatoes and roasted peppers or squash. Top the meatloaf with the reserved glaze. Garnish the peppers or squash with the cheese. Enjoy!

Tips from Home Chefs

Prepare the ingredients & make the glaze:
1 Prepare the ingredients & make the glaze:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. In a bowl, whisk together the ketchup, sugar, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. 

2 Form & start the meatloaf:

Line a sheet pan with foil. In a large bowl, combine the beef, breadcumbs, egg, and spice blend; season with salt and pepper. Gently mix to combine. Transfer to one side of the sheet pan. Shape the mixture into a tightly packed loaf, about 7 inches by 3 inches. Transfer half the glaze to a separate bowl and set aside. Evenly top the meatloaf with the remaining glaze. Roast 10 minutes. Leaving the oven on, remove from the oven. 

Form & start the meatloaf:
Cook & mash the potatoes:
3 Cook & mash the potatoes:

Meanwhile, add the diced potatoes to the pot of boiling water. Cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the crème fraîche and a drizzle of olive oil; season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.

4 Roast the meatloaf & peppers or squash:

Meanwhile, place the peppers or squash in a bowl. Drizzle with olive oil and season with salt and pepper; toss to coat. Carefully transfer to the other side of the sheet pan of partially roasted meatloaf. Roast 12 to 16 minutes, or until the peppers or squash are browned and tender and the meatloaf is cooked through.* Remove from the oven. Let the meatloaf rest at least 2 minutes. 

* An instant-read thermometer should register 165°F for meatloaf.

Roast the meatloaf & peppers or squash:
Slice the meatloaf & serve your dish:
5 Slice the meatloaf & serve your dish:

Carefully transfer the roasted meatloaf to a cutting board and slice crosswise. Serve the sliced meatloaf with the mashed potatoes and roasted peppers or squash. Top the meatloaf with the reserved glaze. Garnish the peppers or squash with the cheese. Enjoy!

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