Calabrian Chile-Glazed Meatloaf with Lemon-Caper Roasted Vegetables page

Step by Step method

Step 1.

Finish the vegetables & serve your dish:

Step 2.

Serve the remaining lemon wedges on the side. Enjoy!

Step 3.

Top the meatloaf with the remaining spicy ketchup and remaining cheese.

Step 4.

Serve the sliced meatloaf with the finished vegetables.

Step 5.

Carefully slice crosswise.

Step 6.

Transfer the baked meatloaf to a cutting board.

Step 7.

Toss to coat. Taste, then season with salt and pepper if desired.

Step 8.

Carefully transfer the roasted vegetables to the bowl of lemon-caper mixture.

Step 9.

* An instant-read thermometer should register 165°F for meatloaf.

Step 10.

Evenly top with half the spicy ketchup.

Step 11.

Preheat the oven to 450°F. Wash and dry the fresh produce. Medium dice the potatoes.

Step 12.

Peel the carrots; halve crosswise, then quarter lengthwise.

Step 13.

Transfer to a sheet pan. Drizzle with olive oil and season with salt and pepper.

Step 14.

Toss to coat; arrange in an even layer.

Step 15.

Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Step 16.

Prepare the remaining ingredients:

Step 17.

Meanwhile, peel 2 cloves of garlic; using a zester, finely grate into a paste (or use the small side of a box grater).

Step 18.

Zest the lemon.

Step 19.

Quarter and deseed the lemon.

Step 20.

Roughly chop the capers.

Step 21.

In a large bowl, whisk together the lemon zest, chopped capers, the juice of 2 lemon wedges, and 1 tablespoon of olive oil.

Step 22.

In a separate bowl, combine the ketchup and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be.

Step 23.

Form & bake the meatloaf:

Step 24.

Line a separate sheet pan with foil; evenly coat the center of the foil with a drizzle of olive oil.

Step 25.

In a large bowl, combine the beef, egg, Italian seasoning, garlic paste, breadcrumbs, and half the cheese; season with salt and pepper.

Step 26.

Gently mix to combine. Transfer to the sheet pan.

Step 27.

Shape into a tightly packed loaf, about 7 inches by 3 inches.

Step 28.

Bake 16 to 18 minutes, or until browned and cooked through.* Remove from the oven. Let rest at least 2 minutes.

Step 29.

Prepare & roast the vegetables: