Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Spicy Chipotle Meatloaf
with Mashed Potatoes & Roasted Carrots
40 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 a duo of roasted carrots and green beans topped with creamy cilantro sauce.
CLICK FOR RECIPE CARD
-
NutritionPER SERVING
-
Calories720 Cals (est.)
View Full Nutrition
Download
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
-
18 oz Ground Beef
-
1 Pasture-Raised Egg
-
¾ lb Carrots
-
1¼ lbs Potatoes
-
¾ lb Green Beans
-
2 tsps Chipotle Chile Paste
-
3 Tbsps Ketchup
-
½ cup Panko Breadcrumbs
-
1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
-
2 Tbsps Grated Cotija Cheese
-
⅓ cup Mirepoix
-
1 Tbsp Light Brown Sugar
-
¼ cup Cilantro Sauce
-
½ cup Sour Cream
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & make the glaze
Preheat the oven 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. Cut off and discard any stems from the green beans. In a bowl, whisk together the S
2
Form & roast the meatloaf
In a large bowl, combine the beef, mirepoix, breadcumbs, and egg; season with salt and pepper. Gently mix to combine. Transfer to 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 19 to 21 minutes, or until browned and cooked through.* Remove from the oven and let rest at least 2 minutes.
*The USDA recommends a minimum safe cooking temperature of 160°F for beef.
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 half the sour cream and a drizzle 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 carrots & green beans
Meanwhile, place the carrot pieces and green beans on a separate sheet pan. Drizzle with olive oil and season with salt, pepper, and the spice blend; toss to coat and arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
5
Finish & serve your dish
In a bowl, combine the cilantro sauce and remaining sour cream; season with salt and pepper. Carefully transfer the rested meatloaf to a cutting board and slice crosswise. Serve the sliced meatloaf with the mashed potatoes and roasted vegetables. Top the meatloaf with the reserved glaze. Top the vegetables with the cilantro sour cream. Garnish the potatoes with the cheese. Enjoy!
1
Prepare the ingredients & make the glaze
Preheat the oven 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. Cut off and discard any stems from the green beans. In a bowl, whisk together the S
2
Form & roast the meatloaf
In a large bowl, combine the beef, mirepoix, breadcumbs, and egg; season with salt and pepper. Gently mix to combine. Transfer to 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 19 to 21 minutes, or until browned and cooked through.* Remove from the oven and let rest at least 2 minutes.
*The USDA recommends a minimum safe cooking temperature of 160°F for beef.
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 half the sour cream and a drizzle 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 carrots & green beans
Meanwhile, place the carrot pieces and green beans on a separate sheet pan. Drizzle with olive oil and season with salt, pepper, and the spice blend; toss to coat and arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
5
Finish & serve your dish
In a bowl, combine the cilantro sauce and remaining sour cream; season with salt and pepper. Carefully transfer the rested meatloaf to a cutting board and slice crosswise. Serve the sliced meatloaf with the mashed potatoes and roasted vegetables. Top the meatloaf with the reserved glaze. Top the vegetables with the cilantro sour cream. Garnish the potatoes with the cheese. Enjoy!
Tips from Home Chefs