Sheet Pan Vadouvan Meatloaf with Cheesy Garlic Naan, Tzatziki & Vegetables
Fast & Easy

Sheet Pan Vadouvan Meatloaf

with Cheesy Garlic Naan, Tzatziki & Vegetables

45 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

Here, we’re putting a delicious twist on homestyle meatloaf by baking it with an irresistible, easy topping of tangy-sweet ketchup mixed with spicy tomato achaar. It’s served alongside roasted carrots and poblano peppers and a creamy tzatziki dipper for cooling contrast to all the bold flavors.
CLICK FOR RECIPE CARD

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    910 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Sheet Pan Vadouvan Meatloaf with Cheesy Garlic Naan, Tzatziki & Vegetables
Title
  • 18 oz Ground Beef
  • 4 Pieces Naan Bread
  • 2 Poblano Peppers
  • ¾ lb Carrots
  • 2 cloves Garlic
  • ½ cup Tzatziki (Cucumber-Yogurt Sauce)
  • ½ cup Panko Breadcrumbs
  • ¼ cup Tomato Achaar
  • 2 tsps Vadouvan Curry Powder
  • 3 Tbsps Ketchup
  • 4 tsps Honey
  • 3 Tbsps Golden Raisins
  • 4 oz Shredded Monterey Jack Cheese
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Wash and dry the fresh produce. Peel the carrots; halve crosswise, then quarter lengthwise. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then cut crosswise into 1/2-inch strips. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the ketchup, honey (kneading the packet before opening), and as much of the tomato achaar as you'd like, depending on how spicy you'd like the dish to be.

Season the vegetables
2 Season the vegetables

Place the carrot pieces and pepper pieces on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange on one side of the sheet pan.

Roast the meatloaf & vegetables
3 Roast the meatloaf & vegetables

Transfer half the achaar ketchup to a separate bowl; set aside for serving. In a separate bowl, combine the beef, breadcrumbs, raisins, and curry powder. Season with salt and pepper. Using your hands, gently mix until just combined. Transfer to the other side of the sheet pan of seasoned vegetables. Shape into a tightly packed loaf, about 10 inches by 3 inches. Evenly top with the remaining achaar ketchup. Roast 22 to 24 minutes, or until the vegetables are tender when pierced with a fork and the meatloaf is cooked through.* Remove from the oven. Let the roasted meatloaf rest at least 2 minutes. 

*The USDA recommends a minimum safe cooking temperature of 160°F for beef.

Make the cheesy naan
4 Make the cheesy naan

Meanwhile, peel and finely chop 2 cloves of garlic. Place the naan on a separate sheet pan; drizzle with olive oil. Turn to coat. Evenly top with the cheese and chopped garlic; drizzle with olive oil. Season with salt and pepper. Toast in the oven 7 to 9 minutes, or until lightly browned and the cheese is melted. Remove from the oven.

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

Transfer the rested meatloaf to a cutting board. Carefully slice crosswise. Serve the sliced meatloaf with the cheesy naan and roasted vegetables. Top the meatloaf with the reserved achaar ketchup. Serve the tzatziki on the side. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Wash and dry the fresh produce. Peel the carrots; halve crosswise, then quarter lengthwise. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then cut crosswise into 1/2-inch strips. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the ketchup, honey (kneading the packet before opening), and as much of the tomato achaar as you'd like, depending on how spicy you'd like the dish to be.

2 Season the vegetables

Place the carrot pieces and pepper pieces on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange on one side of the sheet pan.

Season the vegetables
Roast the meatloaf & vegetables
3 Roast the meatloaf & vegetables

Transfer half the achaar ketchup to a separate bowl; set aside for serving. In a separate bowl, combine the beef, breadcrumbs, raisins, and curry powder. Season with salt and pepper. Using your hands, gently mix until just combined. Transfer to the other side of the sheet pan of seasoned vegetables. Shape into a tightly packed loaf, about 10 inches by 3 inches. Evenly top with the remaining achaar ketchup. Roast 22 to 24 minutes, or until the vegetables are tender when pierced with a fork and the meatloaf is cooked through.* Remove from the oven. Let the roasted meatloaf rest at least 2 minutes. 

*The USDA recommends a minimum safe cooking temperature of 160°F for beef.

4 Make the cheesy naan

Meanwhile, peel and finely chop 2 cloves of garlic. Place the naan on a separate sheet pan; drizzle with olive oil. Turn to coat. Evenly top with the cheese and chopped garlic; drizzle with olive oil. Season with salt and pepper. Toast in the oven 7 to 9 minutes, or until lightly browned and the cheese is melted. Remove from the oven.

Make the cheesy naan
Slice the meatloaf & serve your dish
5 Slice the meatloaf & serve your dish

Transfer the rested meatloaf to a cutting board. Carefully slice crosswise. Serve the sliced meatloaf with the cheesy naan and roasted vegetables. Top the meatloaf with the reserved achaar ketchup. Serve the tzatziki on the side. Enjoy!

Browse Steps
1 of 5