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

Sheet Pan Turkey & Ricotta Meatloaf

with Green Beans, Tomatoes & Rosemary Potatoes

40 MIN
+$1.45/serving 4 Servings
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  • with Ground Turkey
    includes 18 oz No Added Hormones, Antibiotic-Free Ground Turkey View recipe
  • with Ground Pork
    includes 18 oz Antibiotic-Free Ground Pork
  • with Ground Pork

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

    Preheat the oven to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. 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

    Evenly coat the center of a sheet pan with 1 tablespoon of olive oil. In a large bowl, combine the pork, 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 for serving. Evenly top the meatloaf with the remaining spicy ketchup.

    Roast the meatloaf & potatoes
    3 Roast the meatloaf & potatoes

    In a large bowl, combine the diced potatoes and 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 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 roasted meatloaf to a cutting board and let rest at least 2 minutes. Carefully discard the rosemary sprigs.

    *An instant-read thermometer should register 160°F.

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

    Meanwhile, place the green beans and tomatoes on a separate sheet pan. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer. 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 carefully 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 green beans and tomatoes. Top the meatloaf with the reserved spicy ketchup. Garnish the vegetables with the remaining parmesan and almonds. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Preheat the oven to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. 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

    Evenly coat the center of a sheet pan with 1 tablespoon of olive oil. In a large bowl, combine the pork, 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 for serving. Evenly top the meatloaf with the remaining spicy ketchup.

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

    In a large bowl, combine the diced potatoes and 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 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 roasted meatloaf to a cutting board and let rest at least 2 minutes. Carefully discard the rosemary sprigs.

    *An instant-read thermometer should register 160°F.

    4 Roast the green beans & tomatoes

    Meanwhile, place the green beans and tomatoes on a separate sheet pan. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer. 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 carefully 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 green beans and tomatoes. Top the meatloaf with the reserved spicy ketchup. Garnish the vegetables with the remaining parmesan and almonds. Enjoy!

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