Sheet Pan Italian Turkey Meatloaf Sandwich with Spicy Tomato Mayo & Cauliflower
Easy Prep & Cleanup

Sheet Pan Italian Turkey Meatloaf Sandwich

with Spicy Tomato Mayo & Cauliflower

40 MIN
+$1.45/serving 4 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
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Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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Available Options

  • with Ground Turkey
    includes 18 oz No Added Hormones, Antibiotic-Free Ground Turkey View recipe
  • with Ground Beef
    includes 18 oz No Added Hormones, Pasture-Raised Ground Beef
    • with Ground 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. 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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    • Nutrition
      PER SERVING
    • Calories
      970 Cals (est.)
    View Full Nutrition
    Nutrition Label
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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 Turkey Meatloaf Sandwich with Spicy Tomato Mayo & Cauliflower
    Title
    • 18 oz Ground Beef
    • 4 Sandwich Rolls
    • 1 head Romanesco Cauliflower
    • 1 Lemon
    • 4 oz Shredded Fontina Cheese
    • 1¼ cups Panko Breadcrumbs
    • ⅓ cup Mirepoix
    • ¼ cup Grated Parmesan Cheese
    • 3 Tbsps Ketchup
    • 1 Tbsp Calabrian Chile Paste
    • ¼ cup Mayonnaise
    • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
    time-saving
    tips & techniques
    How To: Prep Cauliflower Florets
    How To: Quarter and Deseed a Lemon
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare the ingredients
    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.

    Form & bake the meatloaf
    2 Form & bake the meatloaf

    Transfer half the spicy ketchup to a separate bowl; set aside. In a large bowl, combine the beef, 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.

    Bake the cauliflower & meatloaf
    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 160°F for beef.

    Prepare & toast the rolls
    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.

    Prepare the remaining ingredients
    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.

    Finish & serve your dish
    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

    Get Plans

    Sheet Pan Italian Turkey Meatloaf Sandwich

    Prepare the ingredients
    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 beef, 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.

    Form & bake the meatloaf
    Bake the cauliflower & meatloaf
    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 160°F for beef.

    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.

    Prepare & toast the rolls
    Prepare the remaining ingredients
    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!

    Finish & serve your dish
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