Italian Meatloaf with Salsa Verde Potatoes & Roasted Carrots

Italian Meatloaf

with Salsa Verde Potatoes & Roasted Carrots

Group Created with Sketch. 50 min
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 670 Cals/serving
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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 and tender carrots sprinkled with parmesan cheese.

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Prepare & roast the potatoes:
1 Prepare & roast the potatoes:

Preheat the oven to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Cut the potatoes into 1-inch-wide wedges. Transfer to the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer, skin side down. Roast 35 to 37 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. 

Prepare the remaining ingredients:
2 Prepare the remaining ingredients:

While the potatoes roast, peel the carrots; halve crosswise, then quarter lengthwise. Peel and finely chop 2 cloves of garlic; using the flat side of your knife, smash until they resemble a paste (or use a zester). 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.

Form & bake the meatloaf:
3 Form & bake the meatloaf:

While the potatoes continue to roast, line a separate sheet pan with foil. In a large bowl, combine the beef, egg, Italian seasoning, garlic paste, tomato paste, 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 one side of the sheet pan. Shape into a tightly packed loaf, about 10 inches by 2 inches. Evenly top with half the spicy ketchup. Bake 10 minutes, or until lightly browned. Remove from the oven. 

Finish the meatloaf & roast the carrots:
4 Finish the meatloaf & roast the carrots:

While the meatloaf bakes, place the carrot pieces in a large bowl. Drizzle with olive oil and season with salt and pepper. Toss to coat. Reserving the bowl, carefully transfer the seasoned carrots to the other side of the sheet pan of baked meatloaf. Bake 18 to 20 minutes, or until the carrots are tender when pierced with a fork and the meatloaf is cooked through (an instant-read thermometer inserted into the meatloaf should register 165°F). Remove from the oven. Let rest at least 2 minutes.

Finish the potatoes & serve your dish:
5 Finish the potatoes & serve your dish:

Carefully transfer the roasted potatoes to the reserved bowl. Add the salsa verde; stir to coat. Transfer the baked meatloaf to a cutting board. Carefully slice crosswise. Serve the sliced meatloaf with the finished potatoes and roasted carrots. Top the meatloaf with the remaining spicy ketchup. Garnish the carrots with the remaining cheese. Enjoy! 

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Prepare & roast the potatoes:
1 Prepare & roast the potatoes:

Preheat the oven to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Cut the potatoes into 1-inch-wide wedges. Transfer to the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer, skin side down. Roast 35 to 37 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. 

2 Prepare the remaining ingredients:

While the potatoes roast, peel the carrots; halve crosswise, then quarter lengthwise. Peel and finely chop 2 cloves of garlic; using the flat side of your knife, smash until they resemble a paste (or use a zester). 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.

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

While the potatoes continue to roast, line a separate sheet pan with foil. In a large bowl, combine the beef, egg, Italian seasoning, garlic paste, tomato paste, 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 one side of the sheet pan. Shape into a tightly packed loaf, about 10 inches by 2 inches. Evenly top with half the spicy ketchup. Bake 10 minutes, or until lightly browned. Remove from the oven. 

4 Finish the meatloaf & roast the carrots:

While the meatloaf bakes, place the carrot pieces in a large bowl. Drizzle with olive oil and season with salt and pepper. Toss to coat. Reserving the bowl, carefully transfer the seasoned carrots to the other side of the sheet pan of baked meatloaf. Bake 18 to 20 minutes, or until the carrots are tender when pierced with a fork and the meatloaf is cooked through (an instant-read thermometer inserted into the meatloaf should register 165°F). Remove from the oven. Let rest at least 2 minutes.

Finish the meatloaf & roast the carrots:
Finish the potatoes & serve your dish:
5 Finish the potatoes & serve your dish:

Carefully transfer the roasted potatoes to the reserved bowl. Add the salsa verde; stir to coat. Transfer the baked meatloaf to a cutting board. Carefully slice crosswise. Serve the sliced meatloaf with the finished potatoes and roasted carrots. Top the meatloaf with the remaining spicy ketchup. Garnish the carrots with the remaining cheese. Enjoy!