Sour Cherry & Chipotle-Glazed Meatloaf with Poblano & Potato Salad

Sour Cherry & Chipotle-Glazed Meatloaf

with Poblano & Potato Salad

40 MIN
+$1.99/serving 2 Servings
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  • with Ground Beef
    includes 10 oz No Added Hormones, Pasture-Raised Ground Beef View recipe
  • with Dry-Aged Ground Beef
    includes 12 oz No Added Hormones, Antibiotic-Free, Dry-Aged Ground Beef
  • with Dry-Aged 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 poblano pepper.
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    • Nutrition
      PER SERVING
    • Calories
      830 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Sour Cherry & Chipotle-Glazed Meatloaf with Poblano & Potato Salad
    Title
    • 12 oz Dry-Aged Ground Beef
    • 1 Pasture-Raised Egg
    • ¾ lb Potatoes
    • 1 Poblano Pepper
    • 1 Red Or Yellow Onion
    • 1 oz Sliced Roasted Red Peppers
    • ¼ cup Panko Breadcrumbs
    • 1 Tbsp Sour Cherry Spread
    • 2 tsps Chipotle Chile Paste
    • 1 Tbsp Dijonnaise
    • 1 Tbsp Ketchup
    • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
    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. Halve, peel, and thinly slice the onion. Roughly chop the roasted red peppers. Cut off and discard the stem of the poblano pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands, knife, and cutting board immediately after handling. 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. 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 7 inches by 3 inches. Evenly top the meatloaf with the remaining glaze. Roast 16 to 20 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 poblano pepper & onion
    4 Cook the poblano pepper & onion

    Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced poblano pepper 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. 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 poblano pepper and onion, add the roasted potatoes, chopped roasted red 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. Halve, peel, and thinly slice the onion. Roughly chop the roasted red peppers. Cut off and discard the stem of the poblano pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands, knife, and cutting board immediately after handling. 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. 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 7 inches by 3 inches. Evenly top the meatloaf with the remaining glaze. Roast 16 to 20 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 poblano pepper & onion

    Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced poblano pepper 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. Transfer to a large bowl.

    Cook the poblano pepper & onion
    Make the potato salad & serve your dish
    5 Make the potato salad & serve your dish

    To the bowl of cooked poblano pepper and onion, add the roasted potatoes, chopped roasted red 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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