Calabrian Chile-Glazed Meatloaf with Lemon-Caper Roasted Vegetables
A savory meatloaf glazed with spicy Calabrian chile ketchup, served with roasted potatoes and carrots tossed in a lemon-caper dressing.
Ingredients
- 283 g Ground Beef
- 1 Pasture-Raised Egg
- 170 g Carrots
- 2 clove Garlic
- 1 Lemon
- 59.1 ml Panko Breadcrumbs
- 59.1 ml Grated Parmesan Cheese
- 7.39 ml Calabrian Chile Paste
- 44.4 ml Ketchup
- 14.8 ml Capers
- 340 g Golden Or Red Potatoes
- 14.8 ml Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
Nutrition (per serving, estimated)
Estimated based off 8 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 431 mg
- Iron: 7.1 mg
- Magnesium: 123 mg
- Phosphorus: 609 mg
- Potassium: 2173 mg
- Zinc: 8.03 mg
Let's Prepare
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Gather these ingredients — no prep needed yet.
- 283 g Ground Beef
- 1 Pasture-Raised Egg
- 170 g Carrots
- 2 clove Garlic
- 1 Lemon
- 59.1 ml Panko Breadcrumbs
- 59.1 ml Grated Parmesan Cheese
- 7.39 ml Calabrian Chile Paste
- 44.4 ml Ketchup
- 14.8 ml Capers
- 340 g Golden Or Red Potatoes
- 14.8 ml Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
Let's Cook
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Step 1.
Preheat the oven to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Peel the carrots, halve crosswise, then quarter lengthwise. Transfer the potatoes and carrots to a sheet pan. Drizzle with olive oil, season with salt and pepper, and toss to coat. Arrange in an even layer. Roast 21 to 23 minutes, until browned and tender when pierced with a fork. Remove from the oven.
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Step 2.
While the vegetables roast, peel 2 cloves of garlic and finely grate into a paste using a zester or the small side of a box grater. Zest the lemon (if using a peeler, remove the yellow rind avoiding white pith, then mince). Quarter and deseed the lemon. Roughly chop the capers. In a large bowl, whisk together the lemon zest, chopped capers, juice of 2 lemon wedges, and 1 tablespoon olive oil. In a separate bowl, combine the ketchup and as much Calabrian chile paste as desired, depending on spice preference.
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Step 3.
Line a separate sheet pan with foil and evenly coat the center with a drizzle of olive oil. In a large bowl, combine the ground beef, egg, Italian seasoning, garlic paste, panko breadcrumbs, and half the Parmesan cheese. Season with salt and pepper and gently mix to combine. Transfer the mixture to the prepared sheet pan and shape into a tightly packed loaf, about 7 inches by 3 inches. Evenly top with half the spicy ketchup. Bake 16 to 18 minutes, until browned and cooked through (an instant-read thermometer should register 165°F). Remove from the oven and let rest at least 2 minutes.
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Step 4.
While the meatloaf rests, carefully transfer the roasted vegetables to the bowl of lemon-caper mixture. Toss to coat. Taste and season with salt and pepper if desired. Transfer the baked meatloaf to a cutting board and carefully slice crosswise. Serve the sliced meatloaf with the finished vegetables. Top the meatloaf with the remaining spicy ketchup and remaining Parmesan cheese. Serve the remaining lemon wedges on the side.