Sheet Pan Calabrian Pork Meatloaf Sandwiches with Cheesy-Garlic Zucchini
Easy Prep & Cleanup

Sheet Pan Calabrian Pork Meatloaf Sandwiches

with Cheesy-Garlic Zucchini

40 MIN
2 Servings
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Available Options

  • with Ground Pork
    includes 10 oz Antibiotic-Free Ground Pork
  • with Ground Turkey
    includes 10 oz No Added Hormones, Antibiotic-Free Ground Turkey View recipe
    • with Ground Pork

    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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    • Nutrition
      PER SERVING
    • Calories
      900 Cals (est.)
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    Nutrition Label
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    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
    Sheet Pan Calabrian Pork Meatloaf Sandwiches with Cheesy-Garlic Zucchini
    Title
    • 10 oz Ground Pork
    • 1 Pasture-Raised Egg
    • 2 Sandwich Rolls
    • 2 cloves Garlic
    • 2 Zucchini
    • ¼ cup Panko Breadcrumbs
    • ¼ cup Grated Parmesan Cheese
    • 1 Tbsp Ketchup
    • 1 Tbsp Calabrian Chile Paste
    • 2 Tbsps Mayonnaise
    • 1 Tbsp Tuscan Spice Blend (Ground Fennel Seeds, Whole Fennel Seeds, Ground Rosemary & Ground Sage)
    time-saving
    tips & techniques
    How To: Peel Garlic
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare the ingredients
    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.

    Roast the zucchini
    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.

    Form & start the meatloaf
    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.

    Toast the rolls & finish the meatloaf
    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.

    Finish & serve your dish
    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!

    Tips from Home Chefs

    Get Plans

    Sheet Pan Calabrian Pork Meatloaf Sandwiches

    Prepare the ingredients
    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.

    Roast the zucchini
    Form & start the meatloaf
    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.

    Toast the rolls & finish the meatloaf
    Finish & serve your dish
    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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