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Italian Meatloaf
with Salsa Verde Potatoes & Roasted Carrots
50 minWellness at Blue Apron
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4 Servings
- Est. 700 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.
Get Cooking
fresh
ingredients
Title
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1⅛ lbs Ground Beef
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1 Pasture-Raised Egg
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¾ lb Carrots
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2 cloves Garlic
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1¼ lbs Golden Potatoes
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1¼ cups Panko Breadcrumbs
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⅓ cup Salsa Verde
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¼ cup Grated Parmesan Cheese
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2 Tbsps Tomato Paste
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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)
tried-and-true
kitchen tools
step-by-step
instructions
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 23 to 25 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
2
Prepare the remaining ingredients:
Meanwhile, peel the carrots; halve crosswise, then quarter lengthwise. Peel 2 cloves of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). 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.
3
Form & bake the meatloaf:
Line a separate sheet pan with foil; evenly coat one side of the foil with a drizzle of olive oil. In a large bowl, combine the beef, egg, Italian seasoning, garlic paste, tomato paste, half the breadcrumbs (you will have extra), and half the parmesan. Season with salt and pepper. Using your hands, gently mix until just combined. Transfer to the oiled side of the sheet pan. Shape into a tightly packed loaf, about 10 inches by 2 inches. Transfer half the spicy ketchup to a separate bowl and set aside. Evenly top the meatloaf with the remaining spicy ketchup. Bake 10 minutes. Leaving the oven on, remove from the oven.
4
Finish the meatloaf & roast the carrots:
Meanwhile, 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 partially baked meatloaf. Bake 18 to 20 minutes, or until the carrots are 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.
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 rested meatloaf to a cutting board. Carefully slice crosswise. Serve the sliced meatloaf with the finished potatoes and roasted carrots. Top the meatloaf with the reserved spicy ketchup. Garnish the carrots with the remaining parmesan. Enjoy!
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 23 to 25 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
2
Prepare the remaining ingredients:
Meanwhile, peel the carrots; halve crosswise, then quarter lengthwise. Peel 2 cloves of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). 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.
3
Form & bake the meatloaf:
Line a separate sheet pan with foil; evenly coat one side of the foil with a drizzle of olive oil. In a large bowl, combine the beef, egg, Italian seasoning, garlic paste, tomato paste, half the breadcrumbs (you will have extra), and half the parmesan. Season with salt and pepper. Using your hands, gently mix until just combined. Transfer to the oiled side of the sheet pan. Shape into a tightly packed loaf, about 10 inches by 2 inches. Transfer half the spicy ketchup to a separate bowl and set aside. Evenly top the meatloaf with the remaining spicy ketchup. Bake 10 minutes. Leaving the oven on, remove from the oven.
4
Finish the meatloaf & roast the carrots:
Meanwhile, 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 partially baked meatloaf. Bake 18 to 20 minutes, or until the carrots are 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.
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 rested meatloaf to a cutting board. Carefully slice crosswise. Serve the sliced meatloaf with the finished potatoes and roasted carrots. Top the meatloaf with the reserved spicy ketchup. Garnish the carrots with the remaining parmesan. Enjoy!
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