Italian Meatloaf & Cauliflower with Salsa Verde Potatoes & Roasted Carrots
Easy Prep & Cleanup

Italian Meatloaf & Cauliflower

with Salsa Verde Potatoes & Roasted Carrots

45 MIN
4 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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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
Italian Meatloaf & Cauliflower with Salsa Verde Potatoes & Roasted Carrots
Title
  • 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 Triangle Created with Sketch.
Prepare the cauliflower
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.  

Form & bake the meatloaf
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.

Prepare the potatoes & carrots
3 Prepare the potatoes & carrots

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

Roast the potatoes & carrots
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.

Finish the potatoes & serve your dish
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!

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Italian Meatloaf & Cauliflower

Prepare the cauliflower
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.

Form & bake the meatloaf
Prepare the potatoes & carrots
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.

Roast the potatoes & carrots
Finish the potatoes & serve your dish
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!

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