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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.
12 Points value per serving
To learn more about WW's Points program, visit ww.com
Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting Points? Choose nonstick cooking spray (0 Points) instead of olive oil (1 Points value per teaspoon) to coat your pan before heating.
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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.
In a bowl, combine the turkey, mirepoix, breadcrumbs, 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.
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.
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. Arrange in an even layer. Return to the oven and 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 165°F for turkey.
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