Turkey Meatloaf Sandwiches with Roasted Green Beans & Date Ketchup

Turkey Meatloaf Sandwiches

with Roasted Green Beans & Date Ketchup

40 MIN
4 Servings
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From the Test Kitchen

We’re putting a vibrant twist on this homestyle dish by mixing together lightly sweet date syrup and ketchup to make the glaze for our meatloaf before filling toasted baguettes, and then layering even more of the glaze alongside creamy ricotta for a perfect sweet and savory combo for these hearty sandwiches.

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  • Nutrition
    PER SERVING
  • Calories
    660 Cals (est.)
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Nutrition Label
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fresh
ingredients
Turkey Meatloaf Sandwiches with Roasted Green Beans & Date Ketchup
Title
  • 18 oz Ground Turkey
  • 4 Small Baguettes
  • 1 clove Garlic
  • ¾ lb Green Beans
  • ½ cup Panko Breadcrumbs
  • 2 oz Balsamic-Marinated Cipolline Onions
  • 3 Tbsps Ketchup
  • 2 tsps Date Syrup
  • 1 cup Part-Skim Ricotta Cheese
  • 1 oz Sweety Drop Peppers
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Preheat the oven to 450°F. Roughly chop the onions. Wash and dry the green beans; cut off and discard any stem ends. Place in a large bowl; drizzle with olive oil and season with salt, pepper, and the Italian seasoning. Toss to coat. Halve the baguettes. Peel 1 clove of garlic. In a bowl, combine the ricotta and 1 tablespoon of olive oil; season with salt and pepper. In a separate bowl, combine the ketchup and date syrup.

Form & start the meatloaf
2 Form & start the meatloaf

Line two sheet pans with foil. Evenly coat one side of one sheet pan with 1 tablespoon of olive oil. In a bowl, combine the turkey, breadcrumbs, chopped onions, and spice blend. Season with salt and pepper. Using your hands, gently mix until just combined. Transfer to the oiled portion of the sheet pan. Shape into a tightly packed loaf, about 10 inches by 3 inches. Transfer half the date ketchup to a separate bowl and set aside. Evenly top the meatloaf with the remaining date ketchup. Roast 12 minutes. Leaving the oven on, remove from the oven.

Roast the green beans & finish the meatloaf
3 Roast the green beans & finish the meatloaf

Carefully add the seasoned green beans to the other side of the sheet pan of partially roasted meatloaf. Roast 8 to 10 minutes, or until the green beans are tender when pierced with a fork and the meatloaf is cooked through.* Remove from the oven. Let the roasted meatloaf rest at least 2 minutes.

Scoop & toast the baguettes
4 Scoop & toast the baguettes

Meanwhile, using your hands, scoop and discard the soft bread out of the inside of the halved baguettes. Transfer to the remaining sheet pan. Drizzle with olive oil. Toast in the oven 6 to 8 minutes, or until lightly browned and crispy. Remove from the oven. Carefully rub the cut sides with the peeled garlic clove. Discard the clove.

Finish & serve your dish
5 Finish & serve your dish

Carefully transfer the rested meatloaf to a cutting board. Slice crosswise into 8 equal-sized pieces. Assemble the sandwiches using the toasted baguettes, seasoned ricotta, meatloaf slices, and reserved date ketchup. Serve the sandwiches with the roasted green beans. Garnish the green beans with the peppers. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Preheat the oven to 450°F. Roughly chop the onions. Wash and dry the green beans; cut off and discard any stem ends. Place in a large bowl; drizzle with olive oil and season with salt, pepper, and the Italian seasoning. Toss to coat. Halve the baguettes. Peel 1 clove of garlic. In a bowl, combine the ricotta and 1 tablespoon of olive oil; season with salt and pepper. In a separate bowl, combine the ketchup and date syrup.

2 Form & start the meatloaf

Line two sheet pans with foil. Evenly coat one side of one sheet pan with 1 tablespoon of olive oil. In a bowl, combine the turkey, breadcrumbs, chopped onions, and spice blend. Season with salt and pepper. Using your hands, gently mix until just combined. Transfer to the oiled portion of the sheet pan. Shape into a tightly packed loaf, about 10 inches by 3 inches. Transfer half the date ketchup to a separate bowl and set aside. Evenly top the meatloaf with the remaining date ketchup. Roast 12 minutes. Leaving the oven on, remove from the oven.

Form & start the meatloaf
Roast the green beans & finish the meatloaf
3 Roast the green beans & finish the meatloaf

Carefully add the seasoned green beans to the other side of the sheet pan of partially roasted meatloaf. Roast 8 to 10 minutes, or until the green beans are tender when pierced with a fork and the meatloaf is cooked through.* Remove from the oven. Let the roasted meatloaf rest at least 2 minutes.

4 Scoop & toast the baguettes

Meanwhile, using your hands, scoop and discard the soft bread out of the inside of the halved baguettes. Transfer to the remaining sheet pan. Drizzle with olive oil. Toast in the oven 6 to 8 minutes, or until lightly browned and crispy. Remove from the oven. Carefully rub the cut sides with the peeled garlic clove. Discard the clove.

Scoop & toast the baguettes
Finish & serve your dish
5 Finish & serve your dish

Carefully transfer the rested meatloaf to a cutting board. Slice crosswise into 8 equal-sized pieces. Assemble the sandwiches using the toasted baguettes, seasoned ricotta, meatloaf slices, and reserved date ketchup. Serve the sandwiches with the roasted green beans. Garnish the green beans with the peppers. Enjoy!

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