Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Sheet Pan Turkey & Apple Meatloaf
with Spicy Maple Mustard & Sweet Potato
45 MIN
-$0.05/serving
2 Servings
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. Here, simple turkey meatloaf is elevated by the addition of sweet apple and woodsy sage, as well as the tangy, spicy maple mustard you'll spread on top before baking.
CLICK FOR RECIPE CARD
-
NutritionPER SERVING
-
Calories830 Cals (est.)
View Full Nutrition
Download
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
-
10 oz Ground Pork
-
1 Apple
-
1 Red Onion
-
½ lb Sweet Potato
-
1¼ cups Panko Breadcrumbs
-
1 bunch Sage
- 2 Tbsps Sliced Roasted Almonds
-
¼ cup Grated Romano Cheese
-
1½ Tbsps Spicy Maple Syrup
-
2 Tbsps Dijon Mustard
-
1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients
Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Grate the apple on the large side of a box grater, discarding the core. Pick the sage leaves off the stems; thinly slice the leaves. Halve and peel the onion; cut into 1/2-inch-wide wedges. Halve the sweet potato lengthwise, then cut crosswise into 1/4-inch pieces. Place the onion wedges and sweet potato pieces in a bowl; drizzle with olive oil and season with salt, pepper, and half the spice blend.
2
Form the meatloaf
Lightly oil the center of a sheet pan. In a large bowl, combine the pork, grated apple, sliced sage, remaining spice blend, and half the breadcrumbs (you will have extra); 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. In a bowl, combine the mustard and maple syrup. Transfer half the maple mustard to a separate bowl and set aside for serving. Evenly top the meatloaf with the remaining maple mustard.
3
Roast the meatloaf & vegetables
Arrange the seasoned vegetables in an even layer around the edges of the sheet pan of formed meatloaf. Roast 22 to 26 minutes, or until the vegetables are tender when pierced with a fork and the meatloaf is 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 pork.
4
Slice the meatloaf & serve your dish
Transfer the rested meatloaf to a cutting board and carefully slice crosswise. Serve the sliced meatloaf with the roasted vegetables. Top the vegetables with the almonds and cheese. Serve the meatloaf with the reserved maple mustard. Enjoy!
1
Prepare the ingredients
Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Grate the apple on the large side of a box grater, discarding the core. Pick the sage leaves off the stems; thinly slice the leaves. Halve and peel the onion; cut into 1/2-inch-wide wedges. Halve the sweet potato lengthwise, then cut crosswise into 1/4-inch pieces. Place the onion wedges and sweet potato pieces in a bowl; drizzle with olive oil and season with salt, pepper, and half the spice blend.
2
Form the meatloaf
Lightly oil the center of a sheet pan. In a large bowl, combine the pork, grated apple, sliced sage, remaining spice blend, and half the breadcrumbs (you will have extra); 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. In a bowl, combine the mustard and maple syrup. Transfer half the maple mustard to a separate bowl and set aside for serving. Evenly top the meatloaf with the remaining maple mustard.
3
Roast the meatloaf & vegetables
Arrange the seasoned vegetables in an even layer around the edges of the sheet pan of formed meatloaf. Roast 22 to 26 minutes, or until the vegetables are tender when pierced with a fork and the meatloaf is 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 pork.
4
Slice the meatloaf & serve your dish
Transfer the rested meatloaf to a cutting board and carefully slice crosswise. Serve the sliced meatloaf with the roasted vegetables. Top the vegetables with the almonds and cheese. Serve the meatloaf with the reserved maple mustard. Enjoy!
Tips from Home Chefs