HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSweet 'N' Spicy Meatloaves
Sweet 'N' Spicy Meatloaves

Sweet 'N' Spicy Meatloaves

with Roasted Carrots and Potatoes

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Think meatloaf is a fuddy-duddy? Think again: these mini pork meatloaves take a walk on the wild side with a spicy honey and ketchup glaze. It gives them just the right amount of heat and sweetness to make this meal extraordinary. And things only get more exciting when you consider the roasted carrots and buttery potatoes that take things into seriously satisfying territory.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time45 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 clove


2 unit


3 unit


12 ounce

Yukon Gold Potatoes

¼ ounce

Fry Seasoning

9.5 cup


1 unit

Panko Breadcrumbs


10 ounce

Beef Stock Concentrate

1 tablespoon

Ground Pork

2 tablespoon

Meatloaf Spice Blend

¾ ounce


1 tablespoon

Hot Honey

4 teaspoon

Brown Sugar

Not included in your delivery

1 tablespoon

Vegetable Oil



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3264 kJ
Calories780 kcal
Fat42 g
Saturated Fat13 g
Carbohydrate78 g
Sugar28 g
Dietary Fiber9 g
Protein32 g
Cholesterol110 mg
Sodium800 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Adjust racks to upper and lower positions and preheat oven to 450 degrees. Lightly oil a baking sheet. Mince garlic. Trim, then thinly slice scallions, separating greens and whites. Peel carrots, then cut diagonally into ½-inch-thick slices. Cut potatoes into ½-inch cubes.


Toss potatoes and whole thyme springs on a second baking sheet with a drizzle of oil. Season with fry seasoning and plenty of salt and pepper. Roast in oven on upper rack until browned and crisp at edges, 25-30 minutes.


Meanwhile, in a large bowl, stir together ¼ cup panko (we sent more), stock concentrate, and ¼ cup water. Allow panko to fully soak, then add pork, garlic, scallion whites, meatloaf mix, and salt. (TIP: We used ½ tsp kosher salt.) Combine with your hands. Shape mixture into two 1-inch-tall loaves and place on one side of oiled baking sheet.


Add carrots to other side of same baking sheet, toss with a large drizzle of oil, and season with salt and pepper. Place sheet on lower rack of oven and roast until carrots are tender and lightly browned and meatloaves are nearly cooked through, 20-25 minutes.


In a small bowl, stir together ketchup and hot honey. Set aside. Once carrots and meatloaves are done, remove from oven and sprinkle carrots with half the brown sugar (use the rest as you like). Toss on baking sheet using tongs or a spatula. Return to oven and continue roasting until sugar melts and coats carrots in a glaze, 3-5 minutes.


Once potatoes are done, remove from oven and add 1 TBSP butter to sheet. Toss until potatoes are coated. Discard thyme sprigs, then divide potatoes, carrots, and meatloaves between plates. Drizzle ketchup mixture over meatloaf. Garnish everything with scallion greens.