Sheet Pan Turkey Meatloaf Sandwiches with Roasted Carrots & BBQ Ketchup

Sheet Pan Turkey Meatloaf Sandwiches

with Roasted Carrots & BBQ Ketchup

40 MIN
+$1.99/serving 2 Servings
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Available Options

  • with Ground Turkey
    includes 10 oz No Added Hormones, Antibiotic-Free Ground Turkey View recipe
  • with Ground Beef
    includes 10 oz No Added Hormones, Pasture-Raised Ground Beef
    • with Ground Beef

    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 peppers to finish off these hearty sandwiches.

    Get Cooking
    • Nutrition
      PER SERVING
    • Calories
      1030 Cals (est.)
    fresh
    ingredients
    Sheet Pan Turkey Meatloaf Sandwiches with Roasted Carrots & BBQ Ketchup
    Title
    • 10 oz Ground Beef
    • 2 Small Baguettes
    • 2 cloves Garlic
    • ¼ cup Panko Breadcrumbs
    • 2 Tbsps Mayonnaise
    • ¼ cup Grated Parmesan Cheese
    • 1 oz Sliced Pickled Jalapeño Pepper
    • ¼ cup Barbecue Sauce
    • 1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
    • 1 Tbsp Ketchup
    • 6 oz Carrots
    Full recipe coming soon!

    Our culinary team is preparing this recipe.

    Tips from Home Chefs

    Sheet Pan Turkey Meatloaf Sandwiches

    Prepare the ingredients
    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 and dry the carrots. Peel, then quarter lengthwise; cut crosswise into 2-inch pieces. Place in a 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 Form & roast the meatloaf

    Line two sheet pans with foil. Reserving the bowl, arrange the prepared carrots on one side of one sheet pan. 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.  

    Form & roast the meatloaf
    Scoop & toast the baguettes
    3 Scoop & toast the baguettes

    Meanwhile, using your hands, scoop and discard the soft bread out of 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!

    Assemble the sandwiches & serve your dish
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