Sheet Pan Italian Pork Meatloaves
with Balsamic-Glazed Zucchini Medley, Herbed Ricotta & Garlic Bread
- Wheat
- Soy
- Milk
We’re always in search of ways to serve the illustrious meatloaf. Here we take inspiration from Italy, and form ground pork and Italian herbs into mini loaves and slather them in balsamic glaze-infused ketchup. Roasted zucchini and carrots are served on herby clouds of ricotta, and drizzled with more balsamic glaze. The deliciously seasoned loaves are tucked in along with crusty garlic bread. Aren’t you glad we kept up our search?
Ingredients
1 unit
Ciabatta
(Contains: Wheat, Soy)
1 unit
Zucchini
1 unit
Chicken Stock Concentrate
4 ounce
Ricotta Cheese
(Contains: Milk)
1 tablespoon
Italian Seasoning
1 unit
Ketchup
10 ounce
Ground Pork
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
9 ounce
Carrot
5 teaspoon
Balsamic Glaze
1 teaspoon
Garlic Powder
Not included in your delivery
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Olive Oil
2 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Bring 1 TBSP butter (2 TBSP for 4) to room temperature. Line a baking sheet with foil and lightly oil. • Wash and dry produce. • Trim and halve zucchini lengthwise; slice crosswise into ½-inch-thick half-moons. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces (halve any larger carrots lengthwise first).
• In a large bowl, gently combine pork*, panko, stock concentrate, half the Italian Seasoning, half the garlic powder, salt (we used ¾ tsp; 1½ tsp for 4 servings), and pepper. (You’ll use the rest of the Italian Seasoning and garlic powder later.) • Form mixture into two 1-inch-tall loaves (four loaves for 4) and place on one side of prepared baking sheet. (For 4, arrange meatloaves across entire sheet.) • Wash and dry bowl used for meatloaf mixture. In same bowl, combine ketchup and half the balsamic glaze (save the rest of the balsamic glaze for serving).
• Brush meatloaves with half the ketchup mixture (you’ll use the rest later). • Toss zucchini and carrots on empty side of baking sheet with a large drizzle of oil, 1 tsp Italian Seasoning (2 tsp for 4 servings), a big pinch of salt, and pepper. (For 4, toss zucchini and carrots on a second baking sheet.) • Roast on top rack for 20 minutes (you’ll finish cooking the meatloaves and veggies in the next step). (For 4, roast meatloaves on middle rack and veggies on top rack.)
• Meanwhile, in a small bowl, combine ricotta, remaining Italian Seasoning, and a large drizzle of olive oil. Season with salt and pepper. • Once meatloaves have roasted 20 minutes, remove sheet from oven. Carefully brush meatloaves with remaining ketchup mixture. Return to top rack until meatloaves are cooked through, glaze is tacky, and veggies are browned and tender, 4-5 minutes more. TIP: If veggies are done before meatloaves, remove from sheet and continue roasting meatloaves.
• Halve ciabatta crosswise and toast. • Spread cut sides of ciabatta with softened butter; season with remaining garlic powder, salt, and pepper. Halve garlic bread on a diagonal.
• Spread ricotta on one side of each plate; pile veggies over top and drizzle with as much remaining balsamic glaze as you like. Divide meatloaves between plates and serve garlic bread on the side.
Ground Pork is fully cooked when internal temperature reaches 160°.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The balsamic-glazed meatloaves are a crowd-pleaser; the herbed ricotta under the roasted veggies is a surprisingly delicious and creative touch 🍲.
- Ease of prep: The sheet-pan format keeps things simple, though a few noted the meatloaf can run dry if overcooked — pull it as soon as it hits 160°F.
- Suggestions: Add a little more ricotta than the recipe calls for; some also loved mixing the balsamic glaze into the ketchup topping for extra depth.
- Leftovers: This dish reheats well, and the ricotta-and-veggie combo holds up nicely for a next-day lunch.
- Ricotta: Opinion is split — many loved the herbed ricotta as a base for the veggies, while others found it an odd pairing; try warming it slightly before plating.
Reviews from our home cooks
Very good. Great flavor with everything. Super cool idea with the ricotta, veggies and balsamic - we loved it. I added a ton of red chili flakes to the ricotta. Meatloaf always takes too long, way longer than the recipe says so I actually mix it all together, and then smash fairly flat (like 1/4 inch) flat patty and it cooks very easily and works out well. The kids ate a little but had other stuff mostly.
Easy but lots of steps that made it time consuming. It was worth it though. Meatloaves were ok but the star was the vegetables with the ricotta & balsamic vinegar glaze-yum!! I had not had anything with pesto before, it was a little strong for my liking but it was a nice pairing on the toast and the meatloaf balanced it out for me. Overall, this was something definitely different for me but absolutely delicious!
This is one of my favorite meals, I love Balsamic glaze and I love the ricotta under the vegetables and on the bread. I buy ricotta often even before we started hello fresh to put on garlic bread it's amazing, and we love the meatloaf too!
The veggies were awesome with the balsamic drizzle...I warmed the ricotta mix. And the meatloaf was juicy and delicious. There was almost too much food, but we managed lol
When I ordered this, I didn't realize it had roasted veggies on top of ricotta cheese with a balsamic drizzle. Upon preparing the meal, I wondered how that was going to turn out... It turned out freaking tasty!
Delicious! I loved the roasted veggies on the ricotta. The ketchup/balsamic glaze was so delicious on the meatloaf and the balsamic sauce drizzled on the veggies. I didn't make the ciabatta toast, as I didn't think it was necessary. I will use the ciabatta another time.
The zucchini steamed rather than roasting because there were too many slices on the sheet pan. I'll know better next time.
Enjoyed and being a sheet pan meal made it super easy
Not a lot of pans and things to clean up. Balsamic gives good flavor and ricotta cheese is unique.
LOVED the veggies over the ricotta with the balsamic! I felt so fancy and I never would have thought to put that together on my own!
