Smoky Ancho Cheddar Meatloaves with Sweet Potato Wedges

These aren’t your average meatloaves. Tender ground beef is seasoned with smoky ancho chili powder and mixed with panko and beef stock concentrate for extra juiciness. Topped with melted cheddar cheese and a glossy red pepper jam glaze, each bite is a balance of savory, sweet and spicy.

Alongside, golden roasted sweet potato wedges and sautéed bell pepper and onion complete the meal. This dish transforms humble meatloaf into a weeknight masterpiece that’s sure to impress.

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Ingredients

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

4 tablespoon BBQ SauceView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

15 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

2 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

1 teaspoon Ancho Chili PowderView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Red Pepper JamView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425°F. Wash and dry produce. Cut sweet potatoes into ½-inch-thick wedges. Halve, peel and thinly slice onion. Core, deseed and thinly slice bell pepper.
2. In a large bowl, combine ground beef, beef stock concentrate, panko, ancho chili powder, half the cheddar, salt (¾ tsp for 2 servings, 1¼ tsp for 4) and pepper. Form into two 1-inch-tall loaves (four loaves for 4 servings). Place on one side of a baking sheet. (For 4 servings, spread loaves across entire sheet.)
3. On the opposite side of the sheet, toss sweet potato wedges with a drizzle of oil, salt and pepper. (For 4 servings, use a second baking sheet for sweet potatoes.) Roast on top rack for 20 minutes. (For 4, roast sweet potatoes on top rack and meatloaves on middle rack.)
4. Meanwhile, in a small bowl, combine red pepper jam and BBQ sauce. Set aside.
5. Heat a drizzle of oil in a medium pan (large for 4 servings) over medium-high heat. Add onion and bell pepper; season with salt and pepper. Cook, stirring occasionally, until slightly charred and softened, 6-7 minutes. Add garlic powder and cook until fragrant, 30-60 seconds. Remove from heat.
6. After 20 minutes, remove sheet from oven. Brush each meatloaf with 1 tablespoon glaze and top with remaining cheddar. Return to top rack and roast until cheese melts and meatloaves are cooked through, 2-3 minutes more.
7. Divide sautéed onion and bell pepper between plates. Top with meatloaves. Serve with sweet potato wedges and remaining glaze on the side for dipping.

Recipe Tips

FAQ

Can I use ground turkey instead of beef?

Yes, ground turkey works well, but note that the cooking time may vary slightly. Ensure the internal temperature reaches 165°F.

Can I make the glaze ahead of time?

Absolutely! The glaze can be prepared up to 3 days in advance and stored in the refrigerator.

What can I substitute for ancho chili powder?

You can use regular chili powder or a mix of paprika and cayenne for a similar smoky heat.