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
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Fri Delivery Only
Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
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.
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website

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.

Get Cooking
  • Nutrition
  • Calories
    960 Cals (est.)
Sheet Pan Hoisin Meatloaf Sandwiches with Ponzu-Dressed Broccoli
  • 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

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
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