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
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance
  • 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 pepper to finish off these hearty sandwiches.
    CLICK FOR RECIPE CARD

    Get Plans
    • Nutrition
      PER SERVING
    • Calories
      980 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download
    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
    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, 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.

    Roast the meatloaf & carrots
    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.  

    Scoop & toast the baguettes
    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.

    Assemble the sandwiches & serve your dish
    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!

    Tips from Home Chefs

    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, 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.  

    Roast the meatloaf & carrots
    Scoop & toast the baguettes
    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!

    Assemble the sandwiches & serve your dish
    Browse Steps
    1 of 4