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

    From the Test Kitchen

    To elevate this savory turkey meatloaf, we’re adding ricotta cheese for light, airy texture, then topping it with a delicious spicy ketchup before and after baking for even more layers of flavor. For a hearty accompaniment, we’re serving it alongside a duo of sautéed vegetables tossed with tangy red wine vinegar and roasted potatoes scented with woody rosemary.
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    Dietary Information

    See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

    600 Calories or Less
    • Nutrition
      PER SERVING
    • Calories
      570 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    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 Potatoes
    • 1 bunch Rosemary
    • ½ cup Part-Skim Ricotta Cheese
    • ¼ cup Grated Parmesan Cheese
    • 1 Tbsp Red Wine Vinegar
    • 3 Tbsps Ketchup
    • ¼ cup Panko Breadcrumbs
    • 1 Tbsp Calabrian Chile Paste
    • 1 Tbsp Capers
    • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
    • 2 cloves Garlic
    time-saving
    tips & techniques
    Prepare the ingredients
    1 Prepare the ingredients

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Medium dice the potatoes; place in a large bowl. In a separate bowl, combine the ketchup and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. 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, capers, 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

    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. Transfer to the sheet pan; arrange in an even layer around the meatloaf. Roast 28 to 32 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 discard the rosemary sprigs.

    *The USDA recommends a minimum safe cooking temperature of 165°F for turkey.

    Prepare & cook the vegetables
    4 Prepare & cook the vegetables

    Meanwhile, cut off and discard any stem ends from the green beans. Halve the tomatoes. Peel and roughly chop 2 cloves of garlic. Once the meatloaf and potatoes have roasted about 20 minutes, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the green beans; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the halved tomatoes and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the tomatoes are slightly softened. Add the vinegar (carefully, as the liquid may splatter) and 2 tablespoons of water; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until most of the liquid has cooked off. Turn off the heat. 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 cooked vegetables. Top the meatloaf with the reserved spicy ketchup. Garnish the potatoes with the remaining parmesan. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Medium dice the potatoes; place in a large bowl. In a separate bowl, combine the ketchup and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. 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, capers, 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

    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. Transfer to the sheet pan; arrange in an even layer around the meatloaf. Roast 28 to 32 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 discard the rosemary sprigs.

    *The USDA recommends a minimum safe cooking temperature of 165°F for turkey.

    4 Prepare & cook the vegetables

    Meanwhile, cut off and discard any stem ends from the green beans. Halve the tomatoes. Peel and roughly chop 2 cloves of garlic. Once the meatloaf and potatoes have roasted about 20 minutes, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the green beans; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the halved tomatoes and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the tomatoes are slightly softened. Add the vinegar (carefully, as the liquid may splatter) and 2 tablespoons of water; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until most of the liquid has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired.

    Prepare & cook the vegetables
    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 cooked vegetables. Top the meatloaf with the reserved spicy ketchup. Garnish the potatoes with the remaining parmesan. Enjoy!

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