Sheet Pan Pork & Ricotta Meatloaf with Broccoli & Rosemary Potatoes

Sheet Pan Pork & Ricotta Meatloaf

with Broccoli & Rosemary Potatoes

50 MIN
+$1.99/serving 4 Servings
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Available Options

  • with Ground Pork
    includes 18 oz Antibiotic-Free Ground Pork View recipe
  • with Ground Beef
    includes 18 oz No Added Hormones, Pasture-Raised Ground Beef
    • with Ground Beef

    From the Test Kitchen

    To elevate this savory pork meatloaf, we’re adding ricotta cheese for light, airy texture, then topping it with a delicious spicy ketchup before and after baking for even more layers of flavor. For a hearty accompaniment, we’re serving it alongside a duo of roasted broccoli tossed in garlic oil and potatoes scented with woody rosemary.
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    • Nutrition
      PER SERVING
    • Calories
      540 Cals (est.)
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    fresh
    ingredients
    Sheet Pan Pork & Ricotta Meatloaf with Broccoli & Rosemary Potatoes
    Title
    • 18 oz Ground Beef
    • ½ cup Part-Skim Ricotta Cheese
    • 1¼ lbs Potatoes
    • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
    • ¼ cup Grated Parmesan Cheese
    • 1 bunch Rosemary
    • 3 Tbsps Ketchup
    • 1 Tbsp Calabrian Chile Paste
    • 1 Tbsp Capers
    • ¼ cup Panko Breadcrumbs
    • 1 clove Garlic
    • 1 lb Broccoli

    Sheet Pan Pork & Ricotta Meatloaf

    Prepare the potatoes & make the spicy ketchup
    1 Prepare the potatoes & make the spicy ketchup

    Preheat the oven to 450°F. Wash and dry the fresh produce. Medium dice the potatoes; place in a bowl. 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. Season with salt and pepper.

    2 Form the meatloaf

    Line two sheet pans with foil; evenly coat the center of one sheet pan with olive oil. In a bowl, combine the beef, ricotta, breadcrumbs, capers, spice blend, and half the parmesan. Season with salt and pepper. Using your hands, gently mix until just combined. Transfer to the oiled portion of the sheet pan. Shape into a tightly packed loaf, about 10 inches by 3 inches. Transfer half the spicy ketchup to a separate bowl and set aside for serving. Evenly top the meatloaf with the remaining spicy ketchup.

    Form the meatloaf
    Roast the meatloaf & potatoes
    3 Roast the meatloaf & potatoes

    To the bowl of diced potatoes, add the whole rosemary sprigs. Drizzle with olive oil and season with salt and pepper. Toss to coat. Transfer to the sheet pan; arrange in an even layer around the meatloaf. Roast 20 to 24 minutes, or until the potatoes are tender when pierced with a fork and the meatloaf is cooked through.* Remove from the oven. Transfer the roasted meatloaf to a cutting board and let rest at least 2 minutes. Carefully discard the rosemary sprigs.

    *The USDA recommends a minimum safe cooking temperature of 160°F for beef.

    4 Prepare, roast & finish the broccoli

    Meanwhile, cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Place in a large bowl; add a drizzle of olive oil. Stir to combine. Place the broccoli florets on the remaining sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 14 to 16 minutes, or until lightly browned and tender when pierced with a fork. Transfer to the bowl of garlic oil; toss to coat. Taste, then season with salt and pepper if desired.

    Prepare, roast & finish the broccoli
    Slice the meatloaf & serve your dish
    5 Slice the meatloaf & serve your dish

    Slice the rested meatloaf crosswise. Serve the sliced meatloaf with the roasted potatoes and finished broccoli. Top the meatloaf with the reserved spicy ketchup. Garnish the vegetables with the remaining parmesan. Enjoy!

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