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Spicy Chipotle Meatloaf
with Mashed Potatoes & Roasted Carrots
45 MIN
4 Servings
From the Test Kitchen
Chefs! We’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. We’re putting a delicious, spicy twist on traditional meatloaf by 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). It’s perfectly accompanied by our simple sides of smooth mashed potatoes and roasted carrots drizzled with our creamy tzatziki.
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NutritionPER SERVING
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Calories680 Cals (est.)
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fresh
ingredients
Title
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18 oz Ground Beef
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1 Pasture-Raised Egg
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1¼ lbs Potatoes
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¾ lb Carrots
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2 tsps Chipotle Chile Paste
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3 Tbsps Ketchup
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¼ cup Panko Breadcrumbs
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2 Tbsps Grated Cotija Cheese
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1 Tbsp Light Brown Sugar
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¾ cup Mirepoix
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1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
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½ cup Tzatziki (Cucumber-Yogurt Sauce)
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & make the glaze
Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Peel the carrots; halve crosswise, then halve lengthwise. In a bowl, whisk together the ketchup, sugar, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be.
2
Form & start the meatloaf
In a large bowl, combine the beef, mirepoix, breadcumbs, egg, and spice blend; season with salt and pepper. Gently mix to combine. Transfer to one side of a sheet pan. Shape the mixture into a tightly packed loaf, about 10 inches by 3 inches. Transfer half the glaze to a separate bowl and set aside for serving. Evenly top the meatloaf with the remaining glaze. Roast 10 minutes. Leaving the oven on, remove from the oven.
3
Cook & mash the potatoes
Meanwhile, add the diced potatoes to the pot of boiling water. Cook 17 to 19 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add 2 tablespoons of olive oil; season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.
4
Roast the meatloaf & carrots
Meanwhile, place the carrot pieces in a bowl. Drizzle with olive oil and season with salt and pepper; toss to coat. Carefully transfer to the other side of the sheet pan of partially roasted meatloaf. Roast 12 to 16 minutes, or until the carrots are browned and tender when pierced with a fork and the meatloaf is 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.
5
Slice the meatloaf & serve your dish
Carefully transfer the rested meatloaf to a cutting board and slice crosswise. Serve the sliced meatloaf with the mashed potatoes and roasted carrots. Top the meatloaf with the reserved glaze. Top the carrots with the tzatziki. Garnish the potatoes with the cheese. Enjoy!
1
Prepare the ingredients & make the glaze
Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Peel the carrots; halve crosswise, then halve lengthwise. In a bowl, whisk together the ketchup, sugar, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be.
2
Form & start the meatloaf
In a large bowl, combine the beef, mirepoix, breadcumbs, egg, and spice blend; season with salt and pepper. Gently mix to combine. Transfer to one side of a sheet pan. Shape the mixture into a tightly packed loaf, about 10 inches by 3 inches. Transfer half the glaze to a separate bowl and set aside for serving. Evenly top the meatloaf with the remaining glaze. Roast 10 minutes. Leaving the oven on, remove from the oven.
3
Cook & mash the potatoes
Meanwhile, add the diced potatoes to the pot of boiling water. Cook 17 to 19 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add 2 tablespoons of olive oil; season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.
4
Roast the meatloaf & carrots
Meanwhile, place the carrot pieces in a bowl. Drizzle with olive oil and season with salt and pepper; toss to coat. Carefully transfer to the other side of the sheet pan of partially roasted meatloaf. Roast 12 to 16 minutes, or until the carrots are browned and tender when pierced with a fork and the meatloaf is 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.
5
Slice the meatloaf & serve your dish
Carefully transfer the rested meatloaf to a cutting board and slice crosswise. Serve the sliced meatloaf with the mashed potatoes and roasted carrots. Top the meatloaf with the reserved glaze. Top the carrots with the tzatziki. Garnish the potatoes with the cheese. Enjoy!
Tips from Home Chefs