Sheet Pan Sweet Chili Meatloaf with Sesame Broccoli & Potatoes
Family Friendly

Sheet Pan Sweet Chili Meatloaf

with Sesame Broccoli & Potatoes

35 MIN
2 Servings
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    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 twist on homestyle meatloaf by baking it with an irresistibly tangy-sweet glaze of ponzu sauce, ketchup, and sweet chili—a delicious complement to the umami-rich sesame oil we're tossing tender potatoes and broccoli in before roasting.
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    • Nutrition
      PER SERVING
    • Calories
      860 Cals (est.)
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    fresh
    ingredients
    Sheet Pan Sweet Chili Meatloaf with Sesame Broccoli & Potatoes
    Title
    • 10 oz Ground Beef
    • 1 Pasture-Raised Egg
    • ¾ lb Potatoes
    • ½ lb Broccoli
    • 3 Tbsps Sweet Chili Sauce
    • 1 Tbsp Ketchup
    • 3 Tbsps Asian-Style Sautéed Aromatics
    • 1 Tbsp Sesame Oil
    • ¼ cup Panko Breadcrumbs
    • 1 tsp Black & White Sesame Seeds
    • 1 Tbsp Vegetarian Ponzu Sauce
    time-saving
    tips & techniques
    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. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into large florets. Transfer the diced potatoes and broccoli florets to 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. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    Make the glaze
    2 Make the glaze

    Meanwhile, in a bowl, combine the ketchup, sweet chili sauce, and ponzu sauce.

    Form & roast the meatloaf
    3 Form & roast the meatloaf

    Transfer half the glaze to a separate bowl and set aside for serving. Evenly coat the center of a separate sheet pan with a drizzle of olive oil. In a large bowl, combine the beef, egg, sautéed aromatics, and breadcrumbs; 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 7 inches by 3 inches. Evenly top with the remaining glaze. Roast 14 to 16 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 beef.

    Slice the meatloaf & serve your dish
    4 Slice the meatloaf & serve your dish

    Carefully transfer the rested meatloaf to a cutting board; slice crosswise. Serve the sliced meatloaf with the roasted vegetables. Top the meatloaf with reserved glaze. Garnish with the sesame seeds. Enjoy! 

    Tips from Home Chefs

    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. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into large florets. Transfer the diced potatoes and broccoli florets to 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. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    2 Make the glaze

    Meanwhile, in a bowl, combine the ketchup, sweet chili sauce, and ponzu sauce.

    Make the glaze
    Form & roast the meatloaf
    3 Form & roast the meatloaf

    Transfer half the glaze to a separate bowl and set aside for serving. Evenly coat the center of a separate sheet pan with a drizzle of olive oil. In a large bowl, combine the beef, egg, sautéed aromatics, and breadcrumbs; 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 7 inches by 3 inches. Evenly top with the remaining glaze. Roast 14 to 16 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 beef.

    4 Slice the meatloaf & serve your dish

    Carefully transfer the rested meatloaf to a cutting board; slice crosswise. Serve the sliced meatloaf with the roasted vegetables. Top the meatloaf with reserved glaze. Garnish with the sesame seeds. Enjoy! 

    Slice the meatloaf & serve your dish
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