Sheet Pan Italian Meatloaf & Cauliflower with Salsa Verde Potatoes & Roasted Carrots
Fast & Easy

Sheet Pan Italian Meatloaf & Cauliflower

with Salsa Verde Potatoes & Roasted Carrots

45 MIN
+$1.45/serving 4 Servings
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  • with Ground Beef
    includes 18 oz No Added Hormones, Pasture-Raised Ground Beef View recipe
  • with Beyond Beef®
    includes 16 oz Plant-Based Ground Beyond Beef®
  • with Beyond Beef®

    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. Here, we’re putting a delicious twist on homestyle meatloaf by baking it with an irresistible, easy topping of tangy-sweet ketchup mixed with spicy Calabrian chile paste. It’s served alongside roasted potatoes tossed with vibrant Italian salsa verde, plus tender carrots and cauliflower sprinkled with parmesan cheese.
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    Dietary Information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      650 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Sheet Pan Italian Meatloaf & Cauliflower with Salsa Verde Potatoes & Roasted Carrots
    Title
    • 16 oz Plant-Based Ground Beyond Beef®
    • 1 Pasture-Raised Egg
    • ¾ lb Carrots
    • 1¼ lbs Potatoes
    • 1 head Romanesco Cauliflower
    • 1¼ cups Panko Breadcrumbs
    • ⅓ cup Salsa Verde
    • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme, & Marjoram)
    • ¼ cup Grated Parmesan Cheese
    • 1 Tbsp Calabrian Chile Paste
    • 3 Tbsps Ketchup
    time-saving
    tips & techniques
    Prepare the cauliflower
    1 Prepare the cauliflower

    Preheat the oven to 450°F. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into small florets. Transfer to a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer around the edges of the sheet pan.

     Form & bake the meatloaf
    2 Form & bake the meatloaf

    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 for serving. Lightly oil the center of the sheet pan of seasoned cauliflower. In a large bowl, combine the Beyond Beef™, egg, Italian seasoning, half the breadcrumbs (you will have extra), and half the cheese. Season with salt and pepper. Using your hands, gently mix until just combined. Transfer to the oiled center of the sheet pan. Shape into a tightly packed loaf, about 10 inches by 3 inches. Evenly top the meatloaf with the remaining spicy ketchup. Bake 24 to 26 minutes, or until the cauliflower is tender when pierced with a fork and the meatloaf is cooked through** (the center may still be red or pink) . Remove from the oven. Let the meatloaf rest at least 2 minutes. 

    **An instant-read thermometer should register 160°F for Beyond Beef™. 

    Prepare the potatoes & carrots
    3 Prepare the potatoes & carrots

    Meanwhile, medium dice the potatoes. Peel the carrots; halve crosswise, then quarter lengthwise.

    Roast the potatoes & carrots
    4 Roast the potatoes & carrots

    Keeping them separate, place the diced potatoes and carrot pieces on a separate sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer. Roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    Finish the potatoes & serve your dish
    5 Finish the potatoes & serve your dish

    Carefully transfer the roasted potatoes to a large bowl. Add the salsa verde; stir to coat. Taste, then season with salt and pepper if desired. Transfer the rested meatloaf to a cutting board; slice crosswise. Serve the sliced meatloaf with the finished potatoes, roasted cauliflower, and roasted carrots. Top the meatloaf with the reserved spicy ketchup. Garnish the vegetables with the remaining cheese. Enjoy!

    Tips from Home Chefs

    Prepare the cauliflower
    1 Prepare the cauliflower

    Preheat the oven to 450°F. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into small florets. Transfer to a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer around the edges of the sheet pan.

    2 Form & bake the meatloaf

    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 for serving. Lightly oil the center of the sheet pan of seasoned cauliflower. In a large bowl, combine the Beyond Beef™, egg, Italian seasoning, half the breadcrumbs (you will have extra), and half the cheese. Season with salt and pepper. Using your hands, gently mix until just combined. Transfer to the oiled center of the sheet pan. Shape into a tightly packed loaf, about 10 inches by 3 inches. Evenly top the meatloaf with the remaining spicy ketchup. Bake 24 to 26 minutes, or until the cauliflower is tender when pierced with a fork and the meatloaf is cooked through** (the center may still be red or pink) . Remove from the oven. Let the meatloaf rest at least 2 minutes. 

    **An instant-read thermometer should register 160°F for Beyond Beef™. 

     Form & bake the meatloaf
    Prepare the potatoes & carrots
    3 Prepare the potatoes & carrots

    Meanwhile, medium dice the potatoes. Peel the carrots; halve crosswise, then quarter lengthwise.

    4 Roast the potatoes & carrots

    Keeping them separate, place the diced potatoes and carrot pieces on a separate sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer. Roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    Roast the potatoes & carrots
    Finish the potatoes & serve your dish
    5 Finish the potatoes & serve your dish

    Carefully transfer the roasted potatoes to a large bowl. Add the salsa verde; stir to coat. Taste, then season with salt and pepper if desired. Transfer the rested meatloaf to a cutting board; slice crosswise. Serve the sliced meatloaf with the finished potatoes, roasted cauliflower, and roasted carrots. Top the meatloaf with the reserved spicy ketchup. Garnish the vegetables with the remaining cheese. Enjoy!

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