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Italian Meatloaf & Spicy Ketchup
with Lemon-Caper Roasted Vegetables
40 MIN
-$0.05/serving
2 Servings
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).
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NutritionPER SERVING
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Calories680 Cals (est.)
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fresh
ingredients
Title
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10 oz Ground Pork
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1 Pasture-Raised Egg
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6 oz Carrots
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2 cloves Garlic
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¼ cup Panko Breadcrumbs
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1 Lemon
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¼ cup Grated Parmesan Cheese
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1½ tsps Calabrian Chile Paste
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3 Tbsps Ketchup
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1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
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1 Tbsp Capers
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1 Delicata Squash
time-saving
tips & techniques
step-by-step
instructions
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.
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 pork, 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.
*The USDA recommends a minimum safe cooking temperature of 160°F for pork.
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!
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.
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 pork, 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.
*The USDA recommends a minimum safe cooking temperature of 160°F for pork.
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!
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