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

Sheet Pan Sweet Chili Meatloaf

with Sesame Broccoli & Potatoes

35 MIN
+$9.49/serving 4 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
    800 Cals (est.)
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fresh
ingredients
Sheet Pan Sweet Chili Meatloaf with Sesame Broccoli & Potatoes
Title
  • 20 oz Ground Beef
  • 1 Pasture-Raised Egg
  • ¼ cup Sweet Chili Sauce
  • 1 lb Broccoli
  • 1½ lbs Potatoes
  • 3 Tbsps Ketchup
  • ⅓ cup Asian-Style Sautéed Aromatics
  • 2 Tbsps Sesame Oil
  • ½ cup Panko Breadcrumbs
  • 1 tsp Black & White Sesame Seeds
  • 2 Tbsps Vegetarian Ponzu Sauce
time-saving
tips & techniques
How To: Hold a Chef's Knife
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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 22 to 26 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 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.

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

Sheet Pan Sweet Chili Meatloaf

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 22 to 26 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 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.

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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