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

Sour Cherry & Chipotle-Glazed Meatloaf

with Green Bean & Potato Salad

40 MIN
+$1.95/serving 4 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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Available Options

  • with Ground Beef
    includes 18 oz No Added Hormones, Pasture-Raised Ground Beef View recipe
  • with Beyond Beef®
    includes 16 oz Plant-Based Ground Beyond Beef®
    • with Beyond 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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    Dietary Information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      660 Cals (est.)
    View Full Nutrition
    Nutrition Label
    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
    Sour Cherry & Chipotle-Glazed Meatloaf with Green Bean & Potato Salad
    Title
    • 16 oz Plant-Based Ground Beyond Beef ™
    • 1 Pasture-Raised Egg
    • 2 Tbsps Sour Cherry Spread
    • 1¼ lbs Potatoes
    • ¾ lb Green Beans
    • 1 Red Onion
    • 2 tsps Chipotle Chile Paste
    • ½ cup Panko Breadcrumbs
    • ¼ cup Dijonnaise
    • 3 Tbsps Ketchup
    • 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
    How To: Dice a Potato
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    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 Beyond 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** (the center may still be red or pink). Remove from the oven. Let the meatloaf rest at least 2 minutes.

    **An instant-read thermometer should register 165°F for Beyond 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

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    Sour Cherry & Chipotle-Glazed Meatloaf

    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 Beyond 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** (the center may still be red or pink). Remove from the oven. Let the meatloaf rest at least 2 minutes.

    **An instant-read thermometer should register 165°F for Beyond 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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