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Sheet Pan Italian Turkey Meatloaf Sandwich
with Spicy Tomato Mayo & Cauliflower
40 MIN
4 Servings
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. We’re putting a vibrant twist on this homestyle dish by mixing together spicy Calabrian chile paste––a specialty Italian condiment––and ketchup to make the glaze for our meatloaf before filling toasted baguettes, and then mixing even more of the glaze with mayo for the perfect creamy sauce for these hearty sandwiches.
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NutritionPER SERVING
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Calories800 Cals (est.)
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fresh
ingredients
Title
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18 oz Ground Turkey
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4 Sandwich Rolls
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1 head Romanesco Cauliflower
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1 Lemon
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4 oz Shredded Fontina Cheese
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⅓ cup Mirepoix
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1¼ cups Panko Breadcrumbs
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¼ cup Grated Parmesan Cheese
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3 Tbsps Ketchup
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1 Tbsp Calabrian Chile Paste
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¼ cup Mayonnaise
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1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients
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. Place in a large bowl; drizzle with olive oil and season with salt and pepper. Toss to coat. 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.
2
Form & bake the meatloaf
Transfer half the spicy ketchup to a separate bowl; set aside. In a large bowl, combine the turkey, breadcrumbs, mirepoix, and Italian seasoning; 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 spicy ketchup. Roast 10 minutes. Leaving the oven on, remove from the oven.
3
Bake the cauliflower & meatloaf
Reserving the bowl, carefully add the seasoned cauliflower to the other side of the sheet pan of partially roasted meatloaf. Roast 14 to 18 minutes, or until the cauliflower is tender when pierced with a fork and the meatloaf is cooked through.* Carefully transfer the roasted meatloaf to a cutting board; let rest at least 2 minutes. Transfer the roasted cauliflower to the reserved bowl.
*The USDA recommends a minimum safe cooking temperature of 165°F for turkey.
4
Prepare & toast the rolls
Meanwhile, halve the rolls. Using your hands, scoop the soft bread out of the inside of the rolls. Transfer to a separate sheet pan, cut side up. Evenly divide the fontina between the top halves. Toast in the oven 6 to 8 minutes, or until lightly browned around the edges and the cheese is melted. Remove from the oven.
5
Prepare the remaining ingredients
Meanwhile, to the bowl of reserved spicy ketchup, add the mayonnaise; stir to combine. Taste, then season with salt and pepper if desired. Quarter and deseed the lemon.
6
Finish & serve your dish
To the bowl of roasted cauliflower, add the juice of 2 lemon wedges (you will have extra) and half the parmesan; toss to coat. Taste, then season with salt and pepper if desired. Carefully slice the rested meatloaf crosswise into 8 equal-sized pieces. Assemble the sandwiches using the toasted rolls, sliced meatloaf, and spicy mayo. Serve the sandwiches with the dressed cauliflower on the side. Garnish the cauliflower with the remaining parmesan. Enjoy!
1
Prepare the ingredients
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. Place in a large bowl; drizzle with olive oil and season with salt and pepper. Toss to coat. 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.
2
Form & bake the meatloaf
Transfer half the spicy ketchup to a separate bowl; set aside. In a large bowl, combine the turkey, breadcrumbs, mirepoix, and Italian seasoning; 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 spicy ketchup. Roast 10 minutes. Leaving the oven on, remove from the oven.
3
Bake the cauliflower & meatloaf
Reserving the bowl, carefully add the seasoned cauliflower to the other side of the sheet pan of partially roasted meatloaf. Roast 14 to 18 minutes, or until the cauliflower is tender when pierced with a fork and the meatloaf is cooked through.* Carefully transfer the roasted meatloaf to a cutting board; let rest at least 2 minutes. Transfer the roasted cauliflower to the reserved bowl.
*The USDA recommends a minimum safe cooking temperature of 165°F for turkey.
4
Prepare & toast the rolls
Meanwhile, halve the rolls. Using your hands, scoop the soft bread out of the inside of the rolls. Transfer to a separate sheet pan, cut side up. Evenly divide the fontina between the top halves. Toast in the oven 6 to 8 minutes, or until lightly browned around the edges and the cheese is melted. Remove from the oven.
5
Prepare the remaining ingredients
Meanwhile, to the bowl of reserved spicy ketchup, add the mayonnaise; stir to combine. Taste, then season with salt and pepper if desired. Quarter and deseed the lemon.
6
Finish & serve your dish
To the bowl of roasted cauliflower, add the juice of 2 lemon wedges (you will have extra) and half the parmesan; toss to coat. Taste, then season with salt and pepper if desired. Carefully slice the rested meatloaf crosswise into 8 equal-sized pieces. Assemble the sandwiches using the toasted rolls, sliced meatloaf, and spicy mayo. Serve the sandwiches with the dressed cauliflower on the side. Garnish the cauliflower with the remaining parmesan. Enjoy!
Tips from Home Chefs