600 Calories or Less

Sweet & Spicy Sheet Pan Meatloaf

with Roasted Vegetables, Parmesan & Dijon Sour Cream

45 MIN

4 Servings

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From the Test Kitchen

For a delicious twist on traditional meatloaf, we're mixing ground beef with breadcrumbs, scallions, and our smoky spice blend, then roasting it with an irresistible spicy-sweet topping of ketchup, raspberry-jalapeño spread, and a bit of Calabrian chile paste. It’s perfectly accompanied by a trio of roasted vegetables served with a dijon sour cream dipper.
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Dietary Information

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Carb Conscious 600 Calories or Less

Nutrition

PER SERVING
Calories

590 Cals (est.)

View Full Nutrition

fresh

ingredients

18 oz Ground Beef
1 Pasture-Raised Egg
1 Red Onion
1¼ lbs Potatoes
2 Bell Peppers
2 Scallions
1 oz Raspberry Jalapeño Spread
3 Tbsps Ketchup
¼ cup Grated Parmesan Cheese
½ cup Panko Breadcrumbs
1½ tsps Calabrian Chile Paste
1 Tbsp Dijonnaise
¼ cup Sour Cream
1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1/2-inch-wide wedges. Halve and peel the onion; cut into 1/2-inch-wide wedges. Cut off and discard the stems of the peppers. Quarter lengthwise; remove the ribs and seeds, then cut crosswise into 1/2-inch strips. Thinly slice the scallions, separating the white bottoms and hollow green tops. To make the glaze, in a bowl, combine the raspberry spread, ketchup, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. In a separate bowl, combine the dijonnaise and sour cream; season with salt and pepper.

2 Roast the vegetables

Line two sheet pans with foil. Transfer the potato wedges, onion wedges, and pepper pieces to one sheet pan. Drizzle with olive oil and season with salt, pepper, and half the spice blend. Toss to coat and arrange in an even layer. Roast 20 to 25 minutes, or until browned and tender when pieced with a fork. Remove from the oven.

3 Form the meatloaf

Meanwhile, transfer half the glaze to a separate bowl and set aside for serving. Evenly coat the center of the remaining sheet pan with a drizzle of olive oil. In a bowl, combine the beef, breadcrumbs, egg, sliced white bottoms of the scallions, and remaining spice blend; season with salt and pepper. Gently mix to combine. Transfer to the oiled portion 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.

4 Roast the meatloaf & serve your dish

Roast the meatloaf 20 to 22 minutes, or until browned and cooked through.* Remove from the oven and let rest at least 2 minutes. Transfer the rested meatloaf to a cutting board and carefully slice crosswise. Serve the sliced meatloaf with the roasted vegetables and dijon sour cream on the side. Top the meatloaf with the reserved glaze and sliced green tops of the scallions. Top the vegetables with the parmesan. Enjoy!

*The USDA recommends a minimum safe cooking temperature of 160°F for beef.

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Sweet & Spicy Sheet Pan Meatloaf