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Sour Cherry & Chipotle-Glazed Meatloaf

with Roasted Potato Salad

40 MIN

2 Servings

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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

650 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Ground Beef
1 Pasture-Raised Egg
12 oz Potatoes
1 Poblano Pepper
1 Red Onion
¼ cup Panko Breadcrumbs
1 Tbsp Sour Cherry Spread
1 Tbsp Dijonnaise
1 Tbsp Ketchup
½ Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
2 tsps Chipotle Chile Paste

step-by-step

instructions

Cook Along

1 Prepare the ingredients & make the glaze

Preheat the oven to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Halve, peel, and thinly slice the onion(s). Cut off and discard the stem of the pepper(s). 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.

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(s), 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 3 inches wide. 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 vegetables

Meanwhile, in a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the diced pepper(s) and sliced onion(s) 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.

5 Make the potato salad & serve your dish

To the bowl of cooked vegetables, add the roasted potatoes, 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!