We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Italian Meatloaf
with Salsa Verde Potatoes & Roasted Carrots
50 minWellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
WW™ Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
Fri Delivery Only
Recipe only available for Friday delivery.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at the American Diabetes Association. To find out more visit www.diabetes.org.
-
4 Servings
- Est. 700 Cals/serving
-
View All
DownloadPlease 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.
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
-
1⅛ lbs Ground Beef
-
1 Pasture-Raised Egg
- ¾ lb Carrots
-
2 cloves Garlic
- 1¼ lbs Golden Potatoes
- 1¼ cups Panko Breadcrumbs
-
⅓ cup Salsa Verde
- ¼ cup Grated Parmesan Cheese
- 2 Tbsps Tomato Paste
-
1½ tsps Calabrian Chile Paste
-
1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
- 3 Tbsps Ketchup
time-saving
tips & techniques
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!
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.
Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!
Get This Recipe Delivered