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

Sour Cherry & Chipotle-Glazed Meatloaf

with Green Bean & Potato Salad

35 MIN
+$9.49/serving 4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
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
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. 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.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance
  • Keep it 2 Servings
    I don't want to make any changes to my meal View recipe
  • Make it 4 Servings
    Add 2 additional servings to my meal
  • Make it 4 Servings

    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.
    CLICK FOR RECIPE CARD

    See Plans
    • Nutrition
      PER SERVING
    • Calories
      750 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download
    fresh
    ingredients
    Sour Cherry & Chipotle-Glazed Meatloaf with Green Bean & Potato Salad
    Title
    • 20 oz Ground Beef
    • 1½ lbs Potatoes
    • ¾ lb Green Beans
    • 1 Red Onion
    • ½ cup Panko Breadcrumbs
    • 2 Tbsps Sour Cherry Spread
    • 2 tsps Chipotle Chile Paste
    • 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)
    • 1 Pasture-Raised Egg
    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, 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, 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!

    Browse Steps
    1 of 5