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Sheet Pan Calabrian Pork Meatloaf Sandwiches
with Cheesy-Garlic Zucchini
40 MIN
2 Servings
From the Test Kitchen
Chefs! We’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. We’re putting a delicious twist on traditional meatloaf by baking it with an irresistible topping of tangy-sweet ketchup mixed with spicy Calabrian chile paste. We're serving it on toasted sandwich rolls with spicy mayo and a side of cheesy, garlicky zucchini rounds.
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NutritionPER SERVING
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Calories900 Cals (est.)
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fresh
ingredients
Title
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10 oz Ground Pork
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1 Pasture-Raised Egg
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2 Sandwich Rolls
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2 cloves Garlic
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2 Zucchini
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¼ cup Panko Breadcrumbs
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¼ cup Grated Parmesan Cheese
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1 Tbsp Ketchup
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1 Tbsp Calabrian Chile Paste
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2 Tbsps Mayonnaise
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1 Tbsp Tuscan Spice Blend (Ground Fennel Seeds, Whole Fennel Seeds, Ground Rosemary & Ground Sage)
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients
Arrange two oven racks in the upper and lower thirds of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the zucchini crosswise into 1-inch rounds. Peel and roughly chop 2 cloves of garlic. 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. Transfer half the spicy ketchup to a separate bowl and set aside.
2
Roast the zucchini
Place the zucchini rounds on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Evenly top with the chopped garlic and half the cheese. Place on the upper oven rack and roast 20 to 22 minutes, or until the cheese is lightly browned and the zucchini is tender when pierced with a fork. Remove from the oven.
3
Form & start the meatloaf
Meanwhile, evenly coat one side of a separate sheet pan with a drizzle of olive oil. In a large bowl, combine the pork, egg, spice blend, breadcrumbs, and remaining cheese; season with salt and pepper. Gently mix to combine. Transfer to the oiled portion of the sheet pan. Shape into a tightly packed loaf, about 7 inches by 3 inches. Evenly top with the remaining spicy ketchup. Place on the lower oven rack and roast 15 minutes. Leaving the oven on, remove from the oven.
4
Toast the rolls & finish the meatloaf
Meanwhile, halve the rolls. Using your hands, scoop the soft bread out of the inside of the rolls. Transfer the prepared rolls, cut side up, to the other side of the sheet pan of partially roasted meatloaf. Drizzle with olive oil and season with salt and pepper. Toast in the oven 6 to 8 minutes, or until the rolls are lightly browned and the meatloaf is browned and cooked through.* Remove from the oven and let the meatloaf rest at least 2 minutes.
*The USDA recommends a minimum safe cooking temperature of 160°F for pork.
5
Finish & serve your dish
Meanwhile, to the bowl of reserved spicy ketchup, add the mayonnaise and 1 teaspoon of water. Transfer the rested meatloaf to a cutting board; carefully slice crosswise into 8 equal-sized pieces. Assemble the sandwiches using the toasted rolls, spicy mayo, and sliced meatloaf. Serve the sandwiches with the roasted zucchini on the side. Enjoy!
1
Prepare the ingredients
Arrange two oven racks in the upper and lower thirds of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the zucchini crosswise into 1-inch rounds. Peel and roughly chop 2 cloves of garlic. 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. Transfer half the spicy ketchup to a separate bowl and set aside.
2
Roast the zucchini
Place the zucchini rounds on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Evenly top with the chopped garlic and half the cheese. Place on the upper oven rack and roast 20 to 22 minutes, or until the cheese is lightly browned and the zucchini is tender when pierced with a fork. Remove from the oven.
3
Form & start the meatloaf
Meanwhile, evenly coat one side of a separate sheet pan with a drizzle of olive oil. In a large bowl, combine the pork, egg, spice blend, breadcrumbs, and remaining cheese; season with salt and pepper. Gently mix to combine. Transfer to the oiled portion of the sheet pan. Shape into a tightly packed loaf, about 7 inches by 3 inches. Evenly top with the remaining spicy ketchup. Place on the lower oven rack and roast 15 minutes. Leaving the oven on, remove from the oven.
4
Toast the rolls & finish the meatloaf
Meanwhile, halve the rolls. Using your hands, scoop the soft bread out of the inside of the rolls. Transfer the prepared rolls, cut side up, to the other side of the sheet pan of partially roasted meatloaf. Drizzle with olive oil and season with salt and pepper. Toast in the oven 6 to 8 minutes, or until the rolls are lightly browned and the meatloaf is browned and cooked through.* Remove from the oven and let the meatloaf rest at least 2 minutes.
*The USDA recommends a minimum safe cooking temperature of 160°F for pork.
5
Finish & serve your dish
Meanwhile, to the bowl of reserved spicy ketchup, add the mayonnaise and 1 teaspoon of water. Transfer the rested meatloaf to a cutting board; carefully slice crosswise into 8 equal-sized pieces. Assemble the sandwiches using the toasted rolls, spicy mayo, and sliced meatloaf. Serve the sandwiches with the roasted zucchini on the side. Enjoy!
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