Spicy Cherry-Glazed Meatloaf with Green Beans & Potatoes

Spicy Cherry-Glazed Meatloaf

with Green Beans & Potatoes

40 MIN
4 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 sides of hearty roasted potatoes and sautéed green beans and onion.

Get Cooking
  • Nutrition
  • Calories
    600 Cals (est.)
Spicy Cherry-Glazed Meatloaf with Green Beans & Potatoes
  • 18 oz Ground Beef
  • 1 Pasture-Raised Egg
  • 2 Tbsps Sour Cherry Spread
  • 1¼ lbs Potatoes
  • ¾ lb Green Beans
  • 1 Red Onion
  • 2 tsps Chipotle Chile Paste
  • ½ cup Panko Breadcrumbs
  • 3 Tbsps Ketchup
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 2 Tbsps Grated Cotija Cheese
  • 1 Tbsp Apple Cider Vinegar

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. 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 Prepare the remaining ingredients

Meanwhile, cut off and discard any stem ends from the green beans. Halve, peel, and thinly slice the onion.

Prepare the remaining ingredients
Cook the green beans & serve your dish
5 Cook the green beans & 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 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, or until the water has cooked off. 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 green beans. Top the meatloaf with the reserved glaze and garnish the vegetables with the cotija. Enjoy!
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