Family Friendly

Spicy Cherry-Glazed Meatloaf

with Asparagus & Potatoes

40 MIN

+$1.99/serving 4 Servings

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with Ground Pork

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 sides of hearty roasted potatoes and sautéed asparagus and onion.
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Nutrition

PER SERVING
Calories

550 Cals (est.)

View Full Nutrition

fresh

ingredients

18 oz Ground Pork
1 Pasture-Raised Egg
2 Tbsps Sour Cherry Spread
2 tsps Chipotle Chile Paste
1¼ lbs Potatoes
1 Red Onion
3 Tbsps Ketchup
1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
½ cup Panko Breadcrumbs
2 Tbsps Grated Cotija Cheese
1 Tbsp Apple Cider Vinegar
¾ lb Asparagus

step-by-step

instructions

Cook Along

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. 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.

3 Roast the meatloaf & potatoes

Transfer half the glaze to a separate bowl; set aside for serving. In a bowl, combine the pork, 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 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 pork.

4 Prepare the remaining ingredients

Meanwhile, snap off and discard the tough, woody stem ends of the asparagus; halve crosswise. Halve, peel, and thinly slice the onion.

5 Cook the vegetables & serve your dish

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the halved asparagus and sliced onion in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 3 to 4 minutes, or until softened. Turn off the heat; stir in the vinegar until combined. Carefully transfer the rested meatloaf to a cutting board; slice crosswise. Serve the sliced meatloaf with the roasted potatoes and cooked vegetables. Top the meatloaf with the reserved glaze. Garnish the vegetables with the cheese. Enjoy!