Soy-Glazed Turkey Meatloaf with Sesame Roasted Potatoes & Cauliflower

Soy-Glazed Turkey Meatloaf

with Sesame Roasted Potatoes & Cauliflower

50 MIN
+$1.99/serving 4 Servings
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  • with Ground Turkey
    includes 18 oz No Added Hormones, Antibiotic-Free Ground Turkey View recipe
  • with Ground Beef
    includes 18 oz No Added Hormones, Pasture-Raised Ground Beef
  • with Ground Beef

    From the Test Kitchen

    We’re putting a twist on homestyle meatloaf by roasting it with an irresistibly savory-sweet glaze of soy, hoisin, and spicy sambal—a delicious complement to the umami-rich sesame oil dressing our roasted vegetables.
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    • Nutrition
      PER SERVING
    • Calories
      570 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Soy-Glazed Turkey Meatloaf with Sesame Roasted Potatoes & Cauliflower
    Title
    • 18 oz Ground Beef
    • ½ cup Panko Breadcrumbs
    • 3 Tbsps Soy Glaze
    • 1¼ lbs Potatoes
    • ¼ cup Hoisin Sauce
    • 1 head Romanesco Cauliflower
    • 1 Tbsp Sambal Oelek
    • 1 Tbsp Sesame Oil
    • 3 Tbsps East Asian-Style Sautéed Aromatics
    • 1 tsp Black & White Sesame Seeds
    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 out and discard the core of the cauliflower; cut into small florets. In a bowl, combine the soy glaze, hoisin sauce, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Stir to thoroughly combine.

    Season the vegetables
    2 Season the vegetables

    Place the diced potatoes and cauliflower florets on a sheet pan. Top with the sesame oil and a drizzle of olive oil; season with salt and pepper. Toss to coat and arrange in an even layer around the edges of the sheet pan.

    Form & bake the meatloaf
    3 Form & bake the meatloaf

    In a large bowl, combine the beef, breadcrumbs, sautéed aromatics, and half the glaze. Season with salt and pepper; gently mix to combine. Transfer to the center of the sheet pan of seasoned vegetables. Shape the mixture into a tightly packed loaf, about 10 inches by 3 inches. Evenly spread or brush the remaining glaze onto the prepared meatloaf. Roast 20 to 22 minutes, or until the vegetables are tender when pierced with a fork and the meatloaf is browned and cooked through.* Remove from the oven. Transfer the roasted meatloaf to a cutting board; let rest at least 2 minutes. 

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

    Slice the meatloaf & serve your dish
    4 Slice the meatloaf & serve your dish

    Carefully slice the rested meatloaf crosswise. Serve the sliced meatloaf with the roasted vegetables. Garnish the meatloaf with the sesame seeds. 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 out and discard the core of the cauliflower; cut into small florets. In a bowl, combine the soy glaze, hoisin sauce, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Stir to thoroughly combine.

    2 Season the vegetables

    Place the diced potatoes and cauliflower florets on a sheet pan. Top with the sesame oil and a drizzle of olive oil; season with salt and pepper. Toss to coat and arrange in an even layer around the edges of the sheet pan.

    Season the vegetables
    Form & bake the meatloaf
    3 Form & bake the meatloaf

    In a large bowl, combine the beef, breadcrumbs, sautéed aromatics, and half the glaze. Season with salt and pepper; gently mix to combine. Transfer to the center of the sheet pan of seasoned vegetables. Shape the mixture into a tightly packed loaf, about 10 inches by 3 inches. Evenly spread or brush the remaining glaze onto the prepared meatloaf. Roast 20 to 22 minutes, or until the vegetables are tender when pierced with a fork and the meatloaf is browned and cooked through.* Remove from the oven. Transfer the roasted meatloaf to a cutting board; let rest at least 2 minutes. 

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

    4 Slice the meatloaf & serve your dish

    Carefully slice the rested meatloaf crosswise. Serve the sliced meatloaf with the roasted vegetables. Garnish the meatloaf with the sesame seeds. Enjoy!

    Slice the meatloaf & serve your dish
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