Sheet Pan Gochujang-Glazed Meatloaf with Roasted Squash & Onion
600 Calories or Less

Sheet Pan Gochujang-Glazed Meatloaf

with Roasted Squash & Onion

35 MIN
2 Servings
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From the Test Kitchen

We’re putting a delicious twist on traditional meatloaf by baking it with an irresistible topping of ketchup and gochujang (a popular Korean condiment), for an exciting layer of sweet and spicy flavor. Served on the side, sesame-roasted vegetables complete the hearty meal.
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Dietary Information

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Carb Conscious 600 Calories or Less
  • Nutrition
    PER SERVING
  • Calories
    570 Cals (est.)
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fresh
ingredients
Sheet Pan Gochujang-Glazed Meatloaf with Roasted Squash & Onion
Title
  • 10 oz Ground Beef
  • 1 Pasture-Raised Egg
  • 1 Red Onion
  • 1 Delicata Squash
  • 2 tsps Gochujang
  • ¼ cup Panko Breadcrumbs
  • 2 Scallions
  • 3 Tbsps Ketchup
  • 1 Tbsp Sesame Oil
  • 1 Tbsp Vegetarian Ponzu Sauce
  • 1 tsp Black & White Sesame Seeds

Sheet Pan Gochujang-Glazed Meatloaf

Prepare the ingredients & make the glaze
1 Prepare the ingredients & make the glaze

Arrange two oven racks in the upper and lower thirds of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut crosswise into 1/4-inch pieces. Halve and peel the onion; cut into 1/2-inch-wide wedges. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, combine the ketchup and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper.  

2 Roast & finish the vegetables

Place the squash pieces and onion wedges on a sheet pan. Drizzle with the sesame oil; season with salt and pepper. Toss to coat and arrange in an even layer. Place on the lower oven rack and roast 21 to 23 minutes, or until lightly browned and tender when pierced with a fork. Transfer to a bowl. Add the sliced green tops of the scallions and ponzu sauce; toss to combine.

Roast & finish the vegetables
Form & bake the meatloaf
3 Form & bake the meatloaf

Meanwhile, line a separate sheet pan with foil. Evenly coat the center of the foil with a drizzle of olive oil. In a bowl, combine the beef, sliced white bottoms of the scallions, breadcrumbs, and egg. 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. Transfer half the glaze to a separate bowl and set aside for serving. Evenly top the meatloaf with the remaining glaze. Place on the upper oven rack and bake 16 to 18 minutes, or until the meatloaf is browned and cooked through.* Remove from the oven and let rest at least 2 minutes. 

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

4 Slice the meatloaf & serve your dish

Carefully transfer the rested meatloaf to a cutting board; slice crosswise. Serve the sliced meatloaf with the finished vegetables. Top the meatloaf with the reserved glaze and sesame seeds. Enjoy!

Slice the meatloaf & serve your dish
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