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Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. In a bowl, combine the soy glaze, hoisin sauce, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Stir to thoroughly combine.
Place the diced potatoes and broccoli florets on a sheet pan. Top with the sesame oil and a drizzle of olive oil; season with salt and pepper. Toss to coat and arrange in an even layer around the edges of the sheet pan.
In a bowl, combine the beef, breadcrumbs, half the sautéed aromatics (you will have extra), and half the glaze; season with salt and pepper. Gently mix to combine. Transfer to the center of the sheet pan of seasoned vegetables. Shape the mixture into a tightly packed loaf, about 10 inches by 3 inches. Evenly spread or brush the remaining glaze onto the prepared meatloaf. Roast 20 to 22 minutes, or until the vegetables are tender when pierced with a fork and the meatloaf is browned and cooked through.* Remove from the oven. Transfer the roasted meatloaf to a cutting board; let rest at least 2 minutes.
*The USDA recommends a minimum safe cooking temperature of 165°F for beef.
Carefully slice the rested meatloaf crosswise. Serve the sliced meatloaf with the roasted vegetables. Garnish with the sesame seeds. Enjoy!
Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. In a bowl, combine the soy glaze, hoisin sauce, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Stir to thoroughly combine.
Place the diced potatoes and broccoli florets on a sheet pan. Top with the sesame oil and a drizzle of olive oil; season with salt and pepper. Toss to coat and arrange in an even layer around the edges of the sheet pan.
In a bowl, combine the beef, breadcrumbs, half the sautéed aromatics (you will have extra), and half the glaze; season with salt and pepper. Gently mix to combine. Transfer to the center of the sheet pan of seasoned vegetables. Shape the mixture into a tightly packed loaf, about 10 inches by 3 inches. Evenly spread or brush the remaining glaze onto the prepared meatloaf. Roast 20 to 22 minutes, or until the vegetables are tender when pierced with a fork and the meatloaf is browned and cooked through.* Remove from the oven. Transfer the roasted meatloaf to a cutting board; let rest at least 2 minutes.
*The USDA recommends a minimum safe cooking temperature of 165°F for beef.
Carefully slice the rested meatloaf crosswise. Serve the sliced meatloaf with the roasted vegetables. Garnish with the sesame seeds. Enjoy!
Tips from Home Chefs