Italian Meatloaf with Salsa Verde Potatoes & Roasted Carrots
Customer Favorite

Italian Meatloaf

with Salsa Verde Potatoes & Roasted Carrots

50 MIN
4 Servings
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From the Test Kitchen

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.

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  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
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Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
ingredients
Italian Meatloaf with Salsa Verde Potatoes & Roasted Carrots
Title
time-saving
tips & techniques
Beauty 20 20carrots 20 208345
Carrots
Screen 20shot 202015 03 27 20at 208.11.31 20pm
How To: Peel a Carrot
Beauty 20 20yukon 20gold 20potato 20 202977
Yukon Gold Potatoes
Potato
How To: Dice a Potato
Beauty 20 20panko 20breadcrumbs 9718
Panko Breadcrumbs
Peeling garlic square1
How To: Peel Garlic
Beauty parm cheese 0077
Parmesan Cheese
Beauty 20 20tomato 20paste 2220
Tomato Paste
Beauty 20 20ketchup 20 205872
Ketchup
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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 23 to 25 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Prepare the remaining ingredients:
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. 

Form & bake the meatloaf:
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. 

Finish the meatloaf & roast the carrots:
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.

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 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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Italian Meatloaf

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 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. 

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

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 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!