Sweet Ancho Glazed Beef Meatloaves
Now get 50% more protein per serving in this HelloFresh classic!
- Milk
- Wheat
These aren’t your average everyday meatloaves: Here, tender beef mingles with smoky ancho spice and melty cheddar, while a glossy red pepper jam glaze adds just enough heat to keep things interesting. Paired with golden sweet potato wedges and sautéed onion and bell pepper, this dish transforms humble meatloaf into a weeknight masterpiece.
Ingredients
1 unit
Green Bell Pepper
½ cup
Cheddar Cheese
(Contains: Milk)
4 tablespoon
BBQ Sauce
1 unit
Onion
15 ounce
Ground Beef
2 unit
Sweet Potato
1 teaspoon
Ancho Chili Powder
1 unit
Beef Stock Concentrate
1 unit
Red Pepper Jam
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
1 teaspoon
Garlic Powder
Not included in your delivery
3 teaspoon (tsp)
Salt
1 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
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Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
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Cut sweet potatoes into ½-inch-thick wedges. Halve, peel, and thinly slice onion. Core, deseed, and thinly slice bell pepper.
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In a large bowl, combine beef*, stock concentrate, panko, chili powder, half the cheddar, salt (we used ¾ tsp; 1¼ tsp for 4 servings), and pepper. TIP: Not sure how much beef to use? Refer to the “Hello” section at left for guidance.
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Form into two 1-inch-tall loaves (four loaves for 4). Place on one side of a baking sheet. (For 4, spread out across entire sheet.)
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On opposite side of sheet from meatloaves, toss sweet potatoes with a large drizzle of oil, salt, and pepper. (For 4 servings, toss sweet potatoes on a second baking sheet.)
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Roast on top rack for 20 minutes (you’ll glaze the meatloaves then). (For 4, roast sweet potatoes on top rack and meatloaves on middle rack.)
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Meanwhile, in a small bowl, combine jam and BBQ sauce. Set aside.
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Heat a drizzle of oil in a medium pan (large pan for 4 servings) over medium-high heat. Add onion and bell pepper to hot pan. Season with salt and pepper. Cook, stirring occasionally, until veggies are slightly charred and softened, 6-7 minutes.
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Add garlic powder and cook, stirring, until fragrant, 30-60 seconds. Remove from heat.
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Once meatloaves and sweet potatoes have roasted 20 minutes, remove sheet from oven. Carefully brush each meatloaf with 1 TBSP glaze and top with remaining cheddar.
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Return to top rack and roast until cheese melts, meatloaves are fully cooked, and sweet potatoes are tender, 2-3 minutes more.
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Divide sautéed onion and bell pepper between plates and top with meatloaves. Serve with sweet potato wedges and remaining glaze on the side for dipping.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The glaze — a mix of red pepper jam and BBQ sauce — is a highlight, adding a sweet-and-spicy kick 🌶️. Some found the meatloaf itself mild; adding finely diced onion and pepper directly into the meat or extra spices boosted flavor significantly.
- Ease of prep: The recipe is easy to follow and comes together well, though a few noted the sweet potatoes and meatloaves sometimes needed a few extra minutes beyond the stated cook time.
- Suggestions: Use 80/20 ground beef for a juicier, more flavorful result — several reviewers found leaner beef turned out dry. Finely chop some of the onion and pepper and mix into the meatloaf for added moisture and flavor.
- Leftovers: Portions are generous and the meatloaf makes excellent leftovers, including meatloaf sandwiches the next day.
- Sides: Sweet potato wedges were well-loved; line the baking sheet with parchment paper to prevent sticking, and give the potatoes plenty of space to roast evenly.
