Italian Meatloaf & Cauliflower

with Salsa Verde Potatoes & Roasted Carrots

45 MIN

4 Servings

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From the Test Kitchen

Chefs! We’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. Here, we’re putting a delicious twist on homestyle meatloaf by baking it with an irresistible, easy topping of tangy-sweet ketchup mixed with spicy Calabrian chile paste. It’s served alongside roasted potatoes tossed with vibrant Italian salsa verde, plus tender carrots and cauliflower sprinkled with parmesan cheese.
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Nutrition

PER SERVING
Calories

740 Cals (est.)

fresh

ingredients

18 oz Ground Beef
1 Pasture-Raised Egg
¾ lb Carrots
1¼ lbs Golden Or Red Potatoes
1 head Romanesco Cauliflower
1¼ cups Panko Breadcrumbs
⅓ cup Salsa Verde
¼ cup Grated Parmesan Cheese
1 Tbsp Calabrian Chile Paste
3 Tbsps Ketchup
1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)

step-by-step

instructions

Cook Along

1 Prepare the cauliflower

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into small florets. Transfer to a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer around the edges of the sheet pan.

2 Form & bake the meatloaf

In a 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. Transfer half the spicy ketchup to a separate bowl and set aside for serving. Lightly oil the center of the sheet pan of seasoned cauliflower. In a large bowl, combine the beef, egg, Italian seasoning, half the breadcrumbs (you will have extra), and half the cheese. Season with salt and pepper. Using your hands, gently mix until just combined. Transfer to the oiled center of the sheet pan. Shape into a tightly packed loaf, about 10 inches by 3 inches. Evenly top the meatloaf with the remaining spicy ketchup. Bake 24 to 26 minutes, or until the cauliflower is tender when pierced with a fork and the meatloaf is cooked through.* Remove from the oven. Let the meatloaf rest at least 2 minutes.

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

3 Prepare the potatoes & carrots

Meanwhile, medium dice the potatoes. Peel the carrots; halve crosswise, then quarter lengthwise.

4 Roast the potatoes & carrots

Keeping them separate, place the diced potatoes and carrot pieces on a separate sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer. Roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

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

5 Finish the potatoes & serve your dish

Carefully transfer the roasted potatoes to a large bowl. Add the salsa verde; stir to coat. Taste, then season with salt and pepper if desired. Transfer the rested meatloaf to a cutting board. Carefully slice crosswise. Serve the sliced meatloaf with the finished potatoes, roasted cauliflower, and roasted carrots. Top the meatloaf with the reserved spicy ketchup. Garnish the vegetables with the remaining cheese. Enjoy!