Sheet Pan Turkey & Ricotta Meatloaf with Green Beans, Tomatoes & Rosemary Potatoes

Sheet Pan Turkey & Ricotta Meatloaf

with Green Beans, Tomatoes & Rosemary Potatoes

40 MIN
4 Servings
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Available Options

  • with Ground Turkey
    includes 18 oz No Added Hormones, Antibiotic-Free Ground Turkey
  • with Ground Pork
    includes 18 oz Antibiotic-Free Ground Pork View recipe
    • with Ground Turkey

    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. To elevate this savory turkey meatloaf, we’re adding ricotta cheese for light, airy texture, then topping it with a delicious harissa ketchup before and after baking for even more layers of flavor. For a hearty accompaniment, we’re serving it alongside a duo of roasted vegetables tossed with tangy red wine vinegar and roasted potatoes scented with woody rosemary.
    13 green SmartPoints® per serving
    13 blue SmartPoints® per serving
    10 purple SmartPoints® per serving
    To learn more about WW and SmartPoints® visit ww.com

    Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
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    Dietary Information

    WW Recommended
    • Nutrition
      PER SERVING
    • Calories
      620 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    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
    Sheet Pan Turkey & Ricotta Meatloaf with Green Beans, Tomatoes & Rosemary Potatoes
    Title
    • 18 oz Ground Turkey
    • ¾ lb Green Beans
    • 4 oz Grape Tomatoes
    • 1¼ lbs Golden Or Red Potatoes
    • 1 bunch Rosemary
    • 1 cup Part-Skim Ricotta Cheese
    • ¼ cup Grated Parmesan Cheese
    • 1 Tbsp Red Wine Vinegar
    • 2 Tbsps Sliced Roasted Almonds
    • 1 Tbsp Red Harissa Paste
    • 3 Tbsps Ketchup
    • ¼ cup Panko Breadcrumbs
    • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare the ingredients
    1 Prepare the ingredients

    Preheat oven to 450°F. Wash and dry the fresh produce. Medium dice the potatoes; place in a large bowl. Cut off and discard any stem ends from the green beans. In a bowl, combine harissa paste and ketchup. Season with salt and pepper.

    Form the meatloaf
    2 Form the meatloaf

    Line a sheet pan with foil; evenly coat the center of the foil with 1 tablespoon of olive oil. In a large bowl, combine the turkey, ricotta, breadcrumbs, spice blend, and half the parmesan. 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 10 inches by 3 inches. Transfer half the spicy ketchup to a separate bowl and set aside. Evenly top the meatloaf with the remaining spicy ketchup.

    Roast the meatloaf & potatoes
    3 Roast the meatloaf & potatoes

    To the bowl of diced potatoes, add the whole rosemary sprigs. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer around the formed meatloaf. Roast 22 to 26 minutes, or until the potatoes are tender when pierced with a fork and the meatloaf is cooked through.* Remove from the oven. Transfer the meatloaf to a cutting board and let rest at least 2 minutes. Carefully remove the rosemary sprigs.

    * An instant-read thermometer should register 165°F.

    Roast the green beans & tomatoes
    4 Roast the green beans & tomatoes

    Meanwhile, place the prepared green beans and tomatoes on the remaining sheet pan; drizzle with 1 tablespoon of olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer. Toss to coat. Roast 11 to 13 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Evenly top with the vinegar and toss to combine. Taste, then season with salt and pepper if desired.

    Slice the meatloaf & serve your dish
    5 Slice the meatloaf & serve your dish

    Carefully slice the rested meatloaf crosswise. Serve the sliced meatloaf with the roasted potatoes and roasted vegetables. Top the meatloaf with the reserved spicy ketchup. Garnish the potatoes with the remaining parmesan. Garnish the vegetables with the almonds. Enjoy!

    Tips from Home Chefs

    Sheet Pan Turkey & Ricotta Meatloaf

    Prepare the ingredients
    1 Prepare the ingredients

    Preheat oven to 450°F. Wash and dry the fresh produce. Medium dice the potatoes; place in a large bowl. Cut off and discard any stem ends from the green beans. In a bowl, combine harissa paste and ketchup. Season with salt and pepper.

    2 Form the meatloaf

    Line a sheet pan with foil; evenly coat the center of the foil with 1 tablespoon of olive oil. In a large bowl, combine the turkey, ricotta, breadcrumbs, spice blend, and half the parmesan. 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 10 inches by 3 inches. Transfer half the spicy ketchup to a separate bowl and set aside. Evenly top the meatloaf with the remaining spicy ketchup.

    Form the meatloaf
    Roast the meatloaf & potatoes
    3 Roast the meatloaf & potatoes

    To the bowl of diced potatoes, add the whole rosemary sprigs. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer around the formed meatloaf. Roast 22 to 26 minutes, or until the potatoes are tender when pierced with a fork and the meatloaf is cooked through.* Remove from the oven. Transfer the meatloaf to a cutting board and let rest at least 2 minutes. Carefully remove the rosemary sprigs.

    * An instant-read thermometer should register 165°F.

    4 Roast the green beans & tomatoes

    Meanwhile, place the prepared green beans and tomatoes on the remaining sheet pan; drizzle with 1 tablespoon of olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer. Toss to coat. Roast 11 to 13 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Evenly top with the vinegar and toss to combine. Taste, then season with salt and pepper if desired.

    Roast the green beans & tomatoes
    Slice the meatloaf & serve your dish
    5 Slice the meatloaf & serve your dish

    Carefully slice the rested meatloaf crosswise. Serve the sliced meatloaf with the roasted potatoes and roasted vegetables. Top the meatloaf with the reserved spicy ketchup. Garnish the potatoes with the remaining parmesan. Garnish the vegetables with the almonds. Enjoy!

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