Italian Meatloaf with Salsa Verde Potatoes & Roasted Carrots
Family Friendly

Italian Meatloaf

with Salsa Verde Potatoes & Roasted Carrots

50 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

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.
CLICK FOR RECIPE CARD

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    610 Cals (est.)
View Full Nutrition
Nutrition Label
Download

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
  • 18 oz Ground Beef
  • 1 Pasture-Raised Egg
  • ¾ lb Carrots
  • 1¼ lbs Potatoes
  • 1¼ cups Panko Breadcrumbs
  • 2 cloves Garlic
  • ⅓ cup Salsa Verde
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
  • ¼ cup Grated Parmesan Cheese
  • 2 Tbsps Tomato Paste
  • 1½ tsps Calabrian Chile Paste
  • 3 Tbsps 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. Line two sheet pans with foil. Wash and dry the fresh produce. 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. 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 & start the meatloaf
3 Form & start 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. Roast 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 roasted 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 vegetables with the remaining cheese. Enjoy!

Tips from Home Chefs

Get Plans

Italian Meatloaf

Prepare & roast the potatoes
1 Prepare & roast the potatoes

Preheat the oven to 450°F. Line two sheet pans with foil. Wash and dry the fresh produce. 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. 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 & start the meatloaf
3 Form & start 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. Roast 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 roasted 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 vegetables with the remaining cheese. Enjoy!

Browse Steps
1 of 5