Sour Cherry & Chipotle-Glazed Meatloaf with Green Bean & Potato Salad
Family Friendly

Sour Cherry & Chipotle-Glazed Meatloaf

with Green Bean & Potato Salad

40 MIN
4 Servings
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  • with Beyond Beef®
    includes 16 oz Plant-Based Ground Beyond Beef® View recipe
  • with Ground Beef
    includes 18 oz No Added Hormones, Pasture-Raised Ground Beef
  • with Ground Beef

    From the Test Kitchen

    For a delicious, flavorful twist on traditional meatloaf, we're roasting it with an irresistible topping of tangy-sweet ketchup mixed with fiery chipotle paste (made from chipotle chiles, which are simply dried, smoked jalapeños) and tart sour cherry spread. It’s all complete with a hearty potato salad tossed with green beans, roasted red peppers, and more.
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    • Nutrition
      PER SERVING
    • Calories
      700 Cals (est.)
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    Nutrition Label
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    fresh
    ingredients
    Sour Cherry & Chipotle-Glazed Meatloaf with Green Bean & Potato Salad
    Title
    • 18 oz Ground Beef
    • 1 Pasture-Raised Egg
    • 1¼ lbs Potatoes
    • ¾ lb Green Beans
    • 1 Red Onion
    • 2 Tbsps Sour Cherry Spread
    • ½ cup Panko Breadcrumbs
    • 3 Tbsps Ketchup
    • 2 tsps Chipotle Chile Paste
    • ¼ cup Dijonnaise
    • 2 oz Sliced Roasted Red Peppers
    • 2 Tbsps Apple Cider Vinegar
    • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
    time-saving
    tips & techniques
    Prepare the ingredients & make the glaze
    1 Prepare the ingredients & make the glaze

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Cut off and discard any stem ends from the green beans; halve crosswise. Halve, peel, and thinly slice the onion. Roughly chop the peppers. In a bowl, combine the sour cherry spread, ketchup, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be.

    Season the potatoes
    2 Season the potatoes

    Line a sheet pan with foil. Transfer the diced potatoes to the foil. Drizzle with olive oil and season with salt, pepper, and half the spice blend. Toss to coat and arrange in an even layer on one side of the sheet pan.

    Roast the meatloaf & potatoes
    3 Roast the meatloaf & potatoes

    Transfer half the glaze to a separate bowl; set aside for serving. In a bowl, combine the beef, breadcrumbs, egg, and remaining spice blend; season with salt and pepper. Gently mix to combine. Transfer to the other side of the sheet pan. Shape the mixture into a tightly packed loaf, about 10 inches by 3 inches. Evenly top the meatloaf with the remaining glaze. Roast 20 to 25 minutes, or until the potatoes are tender when pierced with a fork and the meatloaf is browned and cooked through.* Remove from the oven. Let the meatloaf rest at least 2 minutes. 

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

    Cook the green beans & onion
    4 Cook the green beans & onion

    Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the halved green beans and sliced onion in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 3 to 4 minutes, or until softened. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, or until the water has cooked off. Turn off the heat; stir in the vinegar until combined. Transfer to a large bowl.

    Make the potato salad & serve your dish
    5 Make the potato salad & serve your dish

    To the bowl of cooked green beans and onion, add the roasted potatoes, chopped peppers, dijonnaise, and a drizzle of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Carefully transfer the rested meatloaf to a cutting board; slice crosswise. Serve the sliced meatloaf with the potato salad. Top the meatloaf with the reserved glaze. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients & make the glaze
    1 Prepare the ingredients & make the glaze

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Cut off and discard any stem ends from the green beans; halve crosswise. Halve, peel, and thinly slice the onion. Roughly chop the peppers. In a bowl, combine the sour cherry spread, ketchup, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be.

    2 Season the potatoes

    Line a sheet pan with foil. Transfer the diced potatoes to the foil. Drizzle with olive oil and season with salt, pepper, and half the spice blend. Toss to coat and arrange in an even layer on one side of the sheet pan.

    Season the potatoes
    Roast the meatloaf & potatoes
    3 Roast the meatloaf & potatoes

    Transfer half the glaze to a separate bowl; set aside for serving. In a bowl, combine the beef, breadcrumbs, egg, and remaining spice blend; season with salt and pepper. Gently mix to combine. Transfer to the other side of the sheet pan. Shape the mixture into a tightly packed loaf, about 10 inches by 3 inches. Evenly top the meatloaf with the remaining glaze. Roast 20 to 25 minutes, or until the potatoes are tender when pierced with a fork and the meatloaf is browned and cooked through.* Remove from the oven. Let the meatloaf rest at least 2 minutes. 

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

    4 Cook the green beans & onion

    Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the halved green beans and sliced onion in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 3 to 4 minutes, or until softened. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, or until the water has cooked off. Turn off the heat; stir in the vinegar until combined. Transfer to a large bowl.

    Cook the green beans & onion
    Make the potato salad & serve your dish
    5 Make the potato salad & serve your dish

    To the bowl of cooked green beans and onion, add the roasted potatoes, chopped peppers, dijonnaise, and a drizzle of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Carefully transfer the rested meatloaf to a cutting board; slice crosswise. Serve the sliced meatloaf with the potato salad. Top the meatloaf with the reserved glaze. Enjoy!

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