Italian Meatloaf & Spicy Ketchup with Lemon-Caper Roasted Vegetables

Italian Meatloaf & Spicy Ketchup

with Lemon-Caper Roasted Vegetables

40 MIN
2 Servings
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  • with Ground Pork
    includes 10 oz Antibiotic-Free Ground Pork View recipe
  • with Ground Beef
    includes 10 oz No Added Hormones, Pasture-Raised Ground Beef
  • with Ground Beef

    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. We’re putting a delicious twist on traditional meatloaf by baking it with an irresistible topping of tangy-sweet ketchup mixed with spicy Calabrian chile paste (a specialty product made of fragrant red chiles from Calabria, a region in southern Italy).

    Get Cooking
    • Nutrition
    • Calories
      780 Cals (est.)
    Italian Meatloaf & Spicy Ketchup with Lemon-Caper Roasted Vegetables
    • 10 oz Ground Beef
    • 1 Pasture-Raised Egg
    • 2 cloves Garlic
    • 1 Lemon
    • ¼ cup Panko Breadcrumbs
    • ¼ cup Grated Parmesan Cheese
    • 1½ tsps Calabrian Chile Paste
    • 3 Tbsps Ketchup
    • 1 Tbsp Capers
    • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
    • 1 Delicata Squash
    • 6 oz Carrots

    Tips from Home Chefs

    About Blue Apron

    Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

    We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

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    Prepare & roast the vegetables
    1 Prepare & roast the vegetables

    Preheat the oven to 450°F. Wash and dry the fresh produce. Line two sheet pans with foil. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut the squash crosswise into 1/2-inch pieces. Peel the carrots; halve crosswise, then quarter lengthwise. Transfer to one sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    2 Prepare the remaining ingredients

    Meanwhile, peel 2 cloves of garlic; using a zester or the small side of a box grater, finely grate into a paste. Using a zester or the small side of a box grater, finely grate the lemon to get 1 teaspoon. Quarter and deseed the lemon. Roughly chop the capers. In a large bowl, whisk together the lemon zest, chopped capers, the juice of 2 lemon wedges, and 1 tablespoon of olive oil. In a separate 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.

    Prepare the remaining ingredients
    Form & bake the meatloaf
    3 Form & bake the meatloaf

    Evenly coat the center of the remaining sheet pan with a drizzle of olive oil. In a large bowl, combine the beef, egg, Italian seasoning, garlic paste, breadcrumbs, and half the cheese; season with salt and pepper. Gently mix to combine. Transfer to the oiled portion of the sheet pan. Shape into a tightly packed loaf, about 7 inches by 3 inches. Transfer half the spicy ketchup to a separate bowl and set aside for serving. Evenly top the meatloaf with the remaining spicy ketchup. Roast 14 to 16 minutes, or until browned and cooked through.* Remove from the oven and let rest at least 2 minutes. 

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

    4 Finish the vegetables & serve your dish

    Carefully transfer the roasted vegetables to the bowl of lemon-caper dressing; toss to coat. Taste, then season with salt and pepper if desired. Transfer the rested meatloaf to a cutting board and carefully slice crosswise. Serve the sliced meatloaf with the finished vegetables. Top the meatloaf with the reserved spicy ketchup and remaining cheese. Serve the remaining lemon wedges on the side. Enjoy!

    Finish the vegetables & serve your dish
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