Sheet Pan Italian Pork Meatloaf with Lemon-Caper Roasted Vegetables

Sheet Pan Italian Pork Meatloaf

with Lemon-Caper Roasted Vegetables

40 MIN
2 Servings
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Available Options

  • with Ground Pork
    includes 10 oz Antibiotic-Free Ground Pork
  • with Ground Beef
    includes 10 oz No Added Hormones, Pasture-Raised Ground Beef View recipe
    • with Ground Pork

    From the Test Kitchen

    We’re putting a delicious twist on this pork meatloaf by baking it with an irresistible topping of tangy-sweet ketchup mixed with spicy Calabrian chile paste (a specialty product made of fragrant red chiles from Calabria, a region in southern Italy). A simple side of tender roasted carrots and potatoes—tossed with a bright lemon-caper dressing—finishes the dish on a vibrant note.

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    • Nutrition
      PER SERVING
    • Calories
      640 Cals (est.)
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Sheet Pan Italian Pork Meatloaf with Lemon-Caper Roasted Vegetables
    Title
    • 10 oz Ground Pork
    • 1 Pasture-Raised Egg
    • 6 oz Carrots
    • 12 oz Potatoes
    • 2 cloves Garlic
    • ¼ cup Panko Breadcrumbs
    • ¼ cup Grated Parmesan Cheese
    • 1 Tbsp Calabrian Chile Paste
    • 3 Tbsps Ketchup
    • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
    • 1 Lemon
    • 1 Tbsp Capers

    Sheet Pan Italian Pork Meatloaf

    Prepare & roast the vegetables
    1 Prepare & roast the vegetables

    Preheat the oven to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Peel the carrots; halve crosswise, then quarter lengthwise. Transfer the prepared vegetables to a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    2 Prepare the remaining ingredients

    Meanwhile, peel 2 cloves of garlic (or 4 cloves for 4 servings); using a zester or the small side of a box grater, finely grate into a paste. Using a zester or the small side of a box grater, finely grate the lemon to get 1 teaspoon of zest (or 2 teaspoons for 4 servings). Quarter and deseed the lemon(s). Roughly chop the capers. In a large bowl, whisk together the lemon zest, chopped capers, the juice of 2 lemon wedges (or 4 lemon wedges for 4 servings), and a drizzle of olive oil. In a separate 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.

    Prepare the remaining ingredients
    Form & bake the meatloaf
    3 Form & bake the meatloaf

    Evenly coat the center of a separate sheet pan with a drizzle of olive oil. In a bowl, combine the pork, egg(s), Italian seasoning, breadcrumbs, half the parmesan, and as much of the garlic paste as you'd like; 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 3 inches wide. Transfer half the spicy ketchup to a separate bowl and set aside for serving. Evenly top the meatloaf with the remaining spicy ketchup. Roast 18 to 22 minutes, or until 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 pork.

    4 Finish the vegetables & serve your dish

    Carefully transfer the roasted vegetables to the bowl of lemon-caper dressing; toss to coat. Taste, then season with salt and pepper if desired. Carefully transfer the rested meatloaf to a cutting board and slice crosswise. Serve the sliced meatloaf with the finished vegetables. Top the meatloaf with the reserved spicy ketchup and remaining parmesan. Serve the remaining lemon wedges on the side. Enjoy!

    Finish the vegetables & serve your dish
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