Italian Meatloaf with Salsa Verde Potatoes & Roasted Carrots

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. It’s served alongside roasted potatoes tossed with vibrant Italian salsa verde and tender carrots sprinkled with parmesan cheese.
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  • Nutrition
    PER SERVING
  • Calories
    690 Cals (est.)
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fresh
ingredients
Italian Meatloaf with Salsa Verde Potatoes & Roasted Carrots
Title
  • 18 oz Ground Beef
  • 1 Pasture-Raised Egg
  • ¾ lb Carrots
  • 1¼ lbs Potatoes
  • 2 cloves Garlic
  • 1¼ cups Panko Breadcrumbs
  • ⅓ cup Salsa Verde
  • ¼ cup Grated Parmesan Cheese
  • 2 Tbsps Tomato Paste
  • 1½ tsps Calabrian Chile Paste
  • 3 Tbsps Ketchup
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
time-saving
tips & techniques
Prepare & roast the potatoes
1 Prepare & roast the potatoes

Preheat the oven to 450°F. Wash and dry the fresh produce. Line two sheet pans with foil. Cut the potatoes into 1-inch-wide wedges. Transfer to one sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer, skin side down. Roast 27 to 29 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 or the small side of a box grater, finely grate into a paste. 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

On the remaining sheet pan, 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 cheese. 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 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. 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. Roast 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.

*The USDA recommends a minimum safe cooking temperature of 160°F for beef.

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. Taste, then season with salt and pepper if desired. 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 cheese. Enjoy!

Tips from Home Chefs

Prepare & roast the potatoes
1 Prepare & roast the potatoes

Preheat the oven to 450°F. Wash and dry the fresh produce. Line two sheet pans with foil. Cut the potatoes into 1-inch-wide wedges. Transfer to one sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer, skin side down. Roast 27 to 29 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 or the small side of a box grater, finely grate into a paste. 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

On the remaining sheet pan, 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 cheese. 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 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. 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. Roast 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.

*The USDA recommends a minimum safe cooking temperature of 160°F for beef.

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. Taste, then season with salt and pepper if desired. 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 cheese. Enjoy!

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