Sheet Pan Hoisin Meatloaf Sandwiches

with Ponzu-Dressed Broccoli

40 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.

Mediterranean Diet

Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.

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.

Keto Friendly

These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).

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.

Wheat Free

These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.

Reduced Sodium

Vegan

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

Chefs! To start the new year off with a clean slate, 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 few Asian-style twists on this homestyle dish by mixing together sweet hoisin sauce––a Cantonese condiment––and ketchup to make the glaze for our meatloaf before filling toasted baguettes, and topping roasted broccoli with citrusy Japanese ponzu sauce.
CLICK FOR RECIPE CARD

See Plans

Nutrition

PER SERVING
Calories

960 Cals (est.)

View Full Nutrition

fresh

ingredients

18 oz Ground Beef
1 Pasture-Raised Egg
4 Small Baguettes
6 oz Carrots
1 lb Broccoli
1¼ cups Panko Breadcrumbs
⅓ cup Asian-Style Sautéed Aromatics
¼ cup Hoisin Sauce
3 Tbsps Ketchup
1 Tbsp Vegetarian Ponzu Sauce
1 Tbsp Mirin (Salted Cooking Wine)
2 Tbsps Rice Vinegar
¼ cup Mayonnaise
1 tsp Black & White Sesame Seeds

step-by-step

instructions

Cook Along

1 Prepare the ingredients & make the glaze

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Place in a large bowl; drizzle with olive oil and season with salt and pepper. Toss to coat. Peel the carrots; grate on the large side of a box grater. In a bowl, combine the ketchup and hoisin sauce.

2 Form & start the meatloaf

Transfer half the glaze to a separate bowl; set aside. In a large bowl, combine the beef, breadcrumbs, egg, and sautéed aromatics; season with salt and pepper. Gently mix to combine. Transfer to one side of a sheet pan. Shape the mixture into a tightly packed loaf, about 10 inches by 3 inches. Evenly top with the remaining glaze. Roast 10 minutes. Leaving the oven on, remove from the oven.

3 Marinate the carrots

Meanwhile, in a bowl, combine the grated carrots, mirin, and vinegar; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

4 Roast the broccoli & meatloaf

Carefully add the seasoned broccoli to the other side of the sheet pan of partially roasted meatloaf. Roast 14 to 16 minutes, or until the broccoli is tender when pierced with a fork and the meatloaf is cooked through.* Remove from the oven. Top the roasted broccoli with the ponzu and carefully stir to coat.

*An instant-read thermometer inserted into the meatloaf should register 160°F

5 Toast the bread

Meanwhile, halve the baguettes. Using your hands, scoop the soft bread out of the inside of the baguettes. Transfer to a separate sheet pan. Evenly spread or brush the mayonnaise onto the scooped out baguettes. Toast in the oven 6 to 8 minutes, or until lightly browned and crispy.

6 Assemble the sandwiches & serve your dish

Transfer the roasted meatloaf to a cutting board. Carefully slice crosswise into 8 equal-sized pieces. Assemble the sandwiches using the toasted baguettes, reserved glaze, meatloaf slices, and marinated carrots (discarding any liquid). Serve the finished sandwiches with the dressed broccoli. Garnish the broccoli with the sesame seeds. Enjoy!