Fast & Easy

Sheet Pan Vadouvan Meatloaf

with Cheesy Garlic Naan, Tzatziki & Vegetables

45 MIN

4 Servings

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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.
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Nutrition

PER SERVING
Calories

910 Cals (est.)

View Full Nutrition

fresh

ingredients

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

step-by-step

instructions

Cook Along

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.

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.

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!