Glazed Meatloaf with Sesame Roasted Potatoes & Sautéed Bok Choy
New & Notable

Glazed Meatloaf

with Sesame Roasted Potatoes & Sautéed Bok Choy

40 MIN
2 Servings
Wellness at Blue Apron
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Available Options

  • with Prime Ground Beef
    includes 12 oz No Added Hormones, Antibiotic-Free, USDA Prime Ground Beef View recipe
  • with Ground Beef
    includes 10 oz No Added Hormones, Pasture-Raised Ground Beef
    • with Ground Beef

    From the Test Kitchen

    We're putting a delicious twist on traditional meatloaf by topping it with a vibrant sauce, which highlights earthy cumin and tingly Sichuan peppercorn—a prized spice popular in its namesake cuisine. Sides of sesame roasted potatoes and bok choy, plus a sprinkle of nutty sesame seeds add even more umami flavor to this dish.
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    • Nutrition
      PER SERVING
    • Calories
      760 Cals (est.)
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Glazed Meatloaf with Sesame Roasted Potatoes & Sautéed Bok Choy
    Title
    • 10 oz Ground Beef
    • 2 Pasture-Raised Eggs
    • 2 Tbsps Soy Glaze
    • 3 Tbsps Cumin-Sichuan Peppercorn Sauce
    • ¾ lb Potatoes
    • 10 oz Baby Bok Choy
    • 1 Tbsp Sesame Oil
    • 1 Lime
    • 2 cloves Garlic
    • ¼ cup Panko Breadcrumbs
    • 1 tsp Black & White Sesame Seeds
    • 2 Scallions
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare the ingredients & make the glaze
    1 Prepare the ingredients & make the glaze

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Peel 2 cloves of garlic; using a zester or the small side of a box grater, finely grate into a paste. Quarter the lime. In a bowl, combine the soy glaze, cumin-Sichuan sauce, and the juice of 1 lime wedge.

    Season the potatoes
    2 Season the potatoes

    Line a sheet pan with foil. Transfer the diced potatoes to the foil. Drizzle with the sesame oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan.

    Roast the meatloaf & potatoes
    3 Roast the meatloaf & potatoes

    In a bowl, combine the beef, breadcrumbs, garlic paste, and 1 egg (you will have extra); season with salt and pepper. Gently mix to combine. Carefully transfer to the other side of the sheet pan of seasoned potatoes. Shape into a tightly packed loaf, about 7 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 the potatoes are tender when pierced with a fork and the meatloaf is browned and cooked through.* Remove from the oven and let the meatloaf rest at least 2 minutes.

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

    Prepare the remaining ingredients
    4 Prepare the remaining ingredients

    Meanwhile, thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the root ends of the bok choy; roughly chop, separating the stems and leaves.

    Cook the bok choy
    5 Cook the bok choy

    In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped bok choy stems and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the chopped bok choy leaves; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Turn off the heat; carefully stir in the juice of 1 lime wedge.

    Slice the meatloaf & serve your dish
    6 Slice the meatloaf & serve your dish

    Carefully transfer the rested meatloaf to a cutting board and cut crosswise into equal-sized pieces. Serve the sliced meatloaf with the roasted potatoes and cooked bok choy. Top the meatloaf with the reserved sauce. Garnish with the sliced green tops of the scallions and sesame seeds. Serve the remaining lime wedges on the side. Enjoy!

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    Glazed Meatloaf

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

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Peel 2 cloves of garlic; using a zester or the small side of a box grater, finely grate into a paste. Quarter the lime. In a bowl, combine the soy glaze, cumin-Sichuan sauce, and the juice of 1 lime wedge.

    2 Season the potatoes

    Line a sheet pan with foil. Transfer the diced potatoes to the foil. Drizzle with the sesame oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan.

    Season the potatoes
    Roast the meatloaf & potatoes
    3 Roast the meatloaf & potatoes

    In a bowl, combine the beef, breadcrumbs, garlic paste, and 1 egg (you will have extra); season with salt and pepper. Gently mix to combine. Carefully transfer to the other side of the sheet pan of seasoned potatoes. Shape into a tightly packed loaf, about 7 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 the potatoes are tender when pierced with a fork and the meatloaf is browned and cooked through.* Remove from the oven and let the meatloaf rest at least 2 minutes.

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

    4 Prepare the remaining ingredients

    Meanwhile, thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the root ends of the bok choy; roughly chop, separating the stems and leaves.

    Prepare the remaining ingredients
    Cook the bok choy
    5 Cook the bok choy

    In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped bok choy stems and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the chopped bok choy leaves; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Turn off the heat; carefully stir in the juice of 1 lime wedge.

    6 Slice the meatloaf & serve your dish

    Carefully transfer the rested meatloaf to a cutting board and cut crosswise into equal-sized pieces. Serve the sliced meatloaf with the roasted potatoes and cooked bok choy. Top the meatloaf with the reserved sauce. Garnish with the sliced green tops of the scallions and sesame seeds. Serve the remaining lime wedges on the side. Enjoy!

    Slice the meatloaf & serve your dish
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