Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Sheet Pan Turkey & Ricotta Meatloaf
with Asparagus, Tomatoes & Rosemary Potatoes
40 MIN
+$1.45/serving
4 Servings
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.
CLICK FOR RECIPE CARD
-
NutritionPER SERVING
-
Calories620 Cals (est.)
View Full Nutrition
Download
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
Title
-
18 oz Ground Beef
-
1¼ lbs Potatoes
-
¾ lb Asparagus
-
4 oz Grape Tomatoes
-
2 cloves Garlic
-
1 bunch Rosemary
-
¼ cup Grated Parmesan Cheese
-
½ cup Part-Skim Ricotta 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)
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the potatoes & make the spicy ketchup
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 beef, 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.
3
Roast the meatloaf & potatoes
To the bowl of diced potatoes, add the whole rosemary sprigs. Drizzle with 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 roasted 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 160°F for beef.
4
Prepare & cook the vegetables
Meanwhile, snap off and discard the tough, woody stem ends of the asparagus; halve crosswise. 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 a drizzle of olive oil on medium-high until hot. Add the halved asparagus; 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.
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!
1
Prepare the potatoes & make the spicy ketchup
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 beef, 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.
3
Roast the meatloaf & potatoes
To the bowl of diced potatoes, add the whole rosemary sprigs. Drizzle with 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 roasted 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 160°F for beef.
4
Prepare & cook the vegetables
Meanwhile, snap off and discard the tough, woody stem ends of the asparagus; halve crosswise. 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 a drizzle of olive oil on medium-high until hot. Add the halved asparagus; 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.
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