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Sheet Pan Turkey Meatloaf Sandwiches
with Roasted Carrots & BBQ Ketchup
40 MIN
+$1.99/serving
2 Servings
From the Test Kitchen
We’re putting a vibrant twist on this homestyle dish by mixing together barbecue sauce and ketchup to make the glaze for our turkey meatloaf before piling onto garlicky baguettes, then using even more of the glaze, parmesan mayo, and pickled jalapeño pepper to finish off these hearty sandwiches.
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NutritionPER SERVING
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Calories980 Cals (est.)
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fresh
ingredients
Title
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10 oz Ground Beef
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2 Small Baguettes
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2 cloves Garlic
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¼ cup Panko Breadcrumbs
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2 Tbsps Mayonnaise
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¼ cup Grated Parmesan Cheese
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1 oz Sliced Pickled Jalapeño Pepper
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¼ cup Barbecue Sauce
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1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
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1 Tbsp Ketchup
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6 oz Carrots
step-by-step
instructions
1
Prepare the ingredients
Preheat the oven to 450°F. Peel 2 cloves of garlic. Keeping 1 clove whole, roughly chop the remaining clove. Wash, dry, and peel the carrots; quarter lengthwise, then cut crosswise into 2-inch pieces. Place in a large bowl. Add the chopped garlic; drizzle with olive oil. Season with salt and pepper if desired. Toss to coat. Halve the baguettes. Roughly chop the pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the mayonnaise, cheese, and 1 tablespoon of olive oil; taste, then season with salt and pepper if desired. In a separate bowl, combine the ketchup and barbecue sauce.
2
Roast the meatloaf & carrots
Line two sheet pans with foil. Reserving the bowl, transfer the prepared carrots to one sheet pan; arrange in an even layer on one side. Evenly coat the other side of the sheet pan with 1 tablespoon of olive oil. In the reserved bowl, combine the beef, breadcrumbs, and spice blend. Season with salt and pepper. Using your hands, gently mix until just combined. Transfer to the oiled portion of the sheet pan. Shape into a tightly packed loaf, about 7 inches by 3 inches. Transfer half the BBQ ketchup to a separate bowl and set aside for serving. Evenly top the meatloaf with the remaining BBQ ketchup. Roast 14 to 16 minutes, or until the carrots are tender when pierced with a fork and the meatloaf is cooked through.* Remove from the oven. Let rest at least 2 minutes.
*The USDA recommends a minimum safe cooking temperature of 160°F for beef.
3
Scoop & toast the baguettes
Meanwhile, using your hands, scoop out and discard the soft bread from the inside of the halved baguettes. Transfer to the remaining sheet pan. Drizzle with olive oil. Toast in the oven 5 to 7 minutes, or until lightly browned and crispy. Remove from the oven. Carefully rub the cut sides with the peeled garlic clove. Discard the clove.
4
Assemble the sandwiches & serve your dish
Carefully transfer the rested meatloaf to a cutting board. Slice crosswise into 8 equal-sized pieces. Assemble the sandwiches using the toasted baguettes, parmesan mayo, sliced meatloaf, reserved BBQ ketchup, and as much of the chopped pepper as you'd like, depending on how spicy you'd like the dish to be. Serve the sandwiches with the roasted carrots. Enjoy!
1
Prepare the ingredients
Preheat the oven to 450°F. Peel 2 cloves of garlic. Keeping 1 clove whole, roughly chop the remaining clove. Wash, dry, and peel the carrots; quarter lengthwise, then cut crosswise into 2-inch pieces. Place in a large bowl. Add the chopped garlic; drizzle with olive oil. Season with salt and pepper if desired. Toss to coat. Halve the baguettes. Roughly chop the pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the mayonnaise, cheese, and 1 tablespoon of olive oil; taste, then season with salt and pepper if desired. In a separate bowl, combine the ketchup and barbecue sauce.
2
Roast the meatloaf & carrots
Line two sheet pans with foil. Reserving the bowl, transfer the prepared carrots to one sheet pan; arrange in an even layer on one side. Evenly coat the other side of the sheet pan with 1 tablespoon of olive oil. In the reserved bowl, combine the beef, breadcrumbs, and spice blend. Season with salt and pepper. Using your hands, gently mix until just combined. Transfer to the oiled portion of the sheet pan. Shape into a tightly packed loaf, about 7 inches by 3 inches. Transfer half the BBQ ketchup to a separate bowl and set aside for serving. Evenly top the meatloaf with the remaining BBQ ketchup. Roast 14 to 16 minutes, or until the carrots are tender when pierced with a fork and the meatloaf is cooked through.* Remove from the oven. Let rest at least 2 minutes.
*The USDA recommends a minimum safe cooking temperature of 160°F for beef.
3
Scoop & toast the baguettes
Meanwhile, using your hands, scoop out and discard the soft bread from the inside of the halved baguettes. Transfer to the remaining sheet pan. Drizzle with olive oil. Toast in the oven 5 to 7 minutes, or until lightly browned and crispy. Remove from the oven. Carefully rub the cut sides with the peeled garlic clove. Discard the clove.
4
Assemble the sandwiches & serve your dish
Carefully transfer the rested meatloaf to a cutting board. Slice crosswise into 8 equal-sized pieces. Assemble the sandwiches using the toasted baguettes, parmesan mayo, sliced meatloaf, reserved BBQ ketchup, and as much of the chopped pepper as you'd like, depending on how spicy you'd like the dish to be. Serve the sandwiches with the roasted carrots. Enjoy!
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