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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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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 22 to 26 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
Meanwhile, in a bowl, combine the ketchup, sweet chili sauce, and ponzu sauce.
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 10 inches by 3 inches. Evenly top with the remaining glaze. Roast 19 to 21 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.
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!
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