Sheet Pan Cheesy Sun-Dried Tomato Pork Meatloaf

with ratatouille-style roasted vegetables

Prep & Cook Time: 20-30 min.

Difficulty Level: Easy

Spice Level: Not Spicy

Cook Within: 4 days

Contains: Milk, Eggs, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies
  • Under %{max_calories} calories
    Under 35g carbs

If you’re in search of a meal with minimal clean-up, our Express Sheet Pan meals are perfect for you. These flavorful dishes are quick-cooking and just require one sheet pan. Yes, that’s right, just one. Dinner can be served for you and a loved one in no time, leaving the kitchen close to spot-less. One sheet, little time, lots of flavor.

In Your Box (serves 2)

  • 10 oz. Ground Pork
  • 1 Red Bell Pepper
  • 1 Zucchini
  • 4 oz. Grape Tomatoes
  • Info
    1 oz. Sun Dried Tomato Pesto
  • Info
    0.84 oz. Mayonnaise
  • Info
    ¼ cup Italian Panko Blend
  • Info
    ½ oz. Grated Parmesan Cheese
  • 1 tsp. Garlic Salt
  • 1 tsp. Chimichurri Seasoning

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 2 Mixing Bowls

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare the Ingredients

    Trim zucchini ends, quarter, and cut into 1" dice. Zucchini quantity may vary, but total weight will remain the same. Don't worry; recipe instructions are not impacted.

    Remove stem, seeds, and ribs, and cut bell pepper into 1" dice.

    Prick tomatoes with a fork. If you receive one whole tomato instead, not to worry; simply core tomato, cut into 1/2" dice, and proceed with recipe instructions.

  2. 2

    Start the Meatloaves

    In a mixing bowl, combine ground pork, panko, half the mayonnaise (reserve remaining for topping), half the garlic salt (reserve remaining for vegetables), and 1/4 tsp. pepper. Form mixture into two evenly-sized, oval-shaped loaves, about 3" in length and 2" by height. Place on one side of prepared baking sheet.

    Roast in hot oven, 8 minutes.

    Meatloaves will finish cooking in a later step.

  3. 3

    Make Topping and Add Vegetables

    In another mixing bowl, combine remaining mayonnaise, cheese, and pesto. Set aside.

    After 8 minutes, carefully remove sheet from oven. Spread pesto-mayonnaise mixture evenly on meatloaves. Sheet and loaves will be hot! Use a utensil.

    Add zucchini, bell peppers, tomatoes, 2 tsp. olive oil, remaining garlic salt, chimichurri seasoning, and a pinch of pepper to empty side of sheet and gently toss to combine. Spread into an even layer on their side.

  4. 4

    Finish Vegetables and Meatloaves and Finish Dish

    Roast in hot oven until vegetables are tender and meatloaves reach a minimum internal temperature of 160 degrees, 12-17 minutes.

    Carefully remove from oven. Bon appétit!

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