Sheet Pan Hoisin Meatloaf Sandwiches with Ponzu-Dressed Broccoli
Easy Prep & Cleanup

Sheet Pan Hoisin Meatloaf Sandwiches

with Ponzu-Dressed Broccoli

40 MIN
4 Servings
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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.
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  • Nutrition
    PER SERVING
  • Calories
    960 Cals (est.)
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fresh
ingredients
Sheet Pan Hoisin Meatloaf Sandwiches with Ponzu-Dressed Broccoli
Title
  • 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
Prepare the ingredients & make the glaze
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.

Form & start the meatloaf
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. 

Marinate the carrots
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. 

Roast the broccoli & meatloaf
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

Toast the bread
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. 

Assemble the sandwiches & serve your dish
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!

Tips from Home Chefs

Prepare the ingredients & make the glaze
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. 

Form & start the meatloaf
Marinate the carrots
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

Roast the broccoli & meatloaf
Toast the bread
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!

Assemble the sandwiches & serve your dish
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