Chipotle Meatloaf & Mashed Potatoes with Roasted Vegetables & Cilantro Sour Cream

Chipotle Meatloaf & Mashed Potatoes

with Roasted Vegetables & Cilantro Sour Cream

40 MIN
4 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 a duo of roasted carrots and green beans topped with creamy cilantro sauce.
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  • Nutrition
    PER SERVING
  • Calories
    660 Cals (est.)
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ingredients
Chipotle Meatloaf & Mashed Potatoes with Roasted Vegetables & Cilantro Sour Cream
Title
  • 18 oz Ground Beef
  • 1¼ lbs Potatoes
  • ¾ lb Carrots
  • 6 oz Green Beans
  • 1 Pasture-Raised Egg
  • ½ cup Panko Breadcrumbs
  • 2 tsps Chipotle Chile Paste
  • 3 Tbsps Ketchup
  • ⅓ cup Mirepoix
  • 2 Tbsps Grated Cotija Cheese
  • ¼ cup Cilantro Sauce
  • ½ cup Sour Cream
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 1 Tbsp Light Brown Sugar
Prepare the ingredients & make the glaze
1 Prepare the ingredients & make the glaze

Preheat the oven 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. Peel the carrots; halve crosswise, then halve lengthwise. Cut off and discard any stem ends from the green beans. 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 & roast the meatloaf
2 Form & roast the meatloaf

In a large bowl, combine the beef, mirepoix, breadcrumbs, and egg; season with salt and pepper. Gently mix to combine. Transfer to a sheet pan. Shape the mixture into a tightly packed loaf, about 10 inches by 3 inches. Transfer half the glaze to a separate bowl and set aside for serving. Evenly top the meatloaf with the remaining glaze. Roast 19 to 21 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.  

Cook & mash the potatoes
3 Cook & mash the potatoes

Meanwhile, add the diced potatoes to the pot of boiling water. Cook 17 to 19 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add half the sour cream 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 vegetables
4 Roast the vegetables

Meanwhile, place the carrot pieces and green beans on a separate 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 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Finish & serve your dish
5 Finish & serve your dish

In a bowl, combine the cilantro sauce and remaining sour cream; season with salt and pepper. Carefully transfer the rested meatloaf to a cutting board and slice crosswise. Serve the sliced meatloaf with the mashed potatoes and roasted vegetables. Top the meatloaf with the reserved glaze. Top the vegetables with the cilantro sour cream. Garnish the potatoes with the cotija. Enjoy!

Tips from Home Chefs

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

Preheat the oven 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. Peel the carrots; halve crosswise, then halve lengthwise. Cut off and discard any stem ends from the green beans. 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 & roast the meatloaf

In a large bowl, combine the beef, mirepoix, breadcrumbs, and egg; season with salt and pepper. Gently mix to combine. Transfer to a sheet pan. Shape the mixture into a tightly packed loaf, about 10 inches by 3 inches. Transfer half the glaze to a separate bowl and set aside for serving. Evenly top the meatloaf with the remaining glaze. Roast 19 to 21 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.  

Form & roast the meatloaf
Cook & mash the potatoes
3 Cook & mash the potatoes

Meanwhile, add the diced potatoes to the pot of boiling water. Cook 17 to 19 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add half the sour cream 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 vegetables

Meanwhile, place the carrot pieces and green beans on a separate 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 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Roast the vegetables
Finish & serve your dish
5 Finish & serve your dish

In a bowl, combine the cilantro sauce and remaining sour cream; season with salt and pepper. Carefully transfer the rested meatloaf to a cutting board and slice crosswise. Serve the sliced meatloaf with the mashed potatoes and roasted vegetables. Top the meatloaf with the reserved glaze. Top the vegetables with the cilantro sour cream. Garnish the potatoes with the cotija. Enjoy!

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