Sour cherry and chipotle meatloaf

Name: Sour cherry and chipotle meatloaf
Total time: 40 min
Yield: 2 servings
Cuisine: American
Ingredients: 10 oz ground beef; 1 egg; ¼ cup panko breadcrumbs; ½ tsp smoked paprika; ½ tsp garlic powder; 1 tbsp sour cherry jam; 1 tbsp ketchup; 2 tsp canned chipotles in adobo, minced; 12 oz potatoes, cut into medium dice; 6 oz green beans, trimmed and halved crosswise; 1 red onion, halved and thinly sliced; 1 oz roasted red peppers, roughly chopped; 1 tbsp apple cider vinegar; 2 tbsp full-fat Greek yogurt; olive oil, salt, pepper

Jam in the glaze, and a warm potato salad made in the same twenty minutes.

At a Glance

Time

40 min

Serves

Story

A fruit preserve in a glaze is doing something ketchup cannot. The pectin sets as it bakes, so the surface goes from wet to lacquered rather than simply drying out, and the acidity of a sour cherry keeps the sugar from reading as barbecue sauce. Any tart preserve works, so long as it is not a jelly.

Ingredients

10 oz ground beef
1 egg
¼ cup panko breadcrumbs
½ tsp smoked paprika
½ tsp garlic powder
1 tbsp sour cherry jam
1 tbsp ketchup
2 tsp canned chipotles in adobominced
12 oz potatoescut into medium dice
6 oz green beanstrimmed and halved crosswise
1 red onionhalved and thinly sliced
1 oz roasted red peppersroughly chopped
1 tbsp apple cider vinegar
2 tbsp full-fat Greek yogurt
olive oilsalt, pepper

Method

Meatloaf and potatoes share one sheet pan. The green beans happen in a pan on the hob while that roasts.

Oven to 450°F, rack in the center. Stir the cherry jam, ketchup and as much chipotle as you want. Set half aside for serving.
Line a sheet pan with foil. Potatoes onto one side with oil, salt, pepper and half the paprika and garlic powder. Toss and spread out.
Mix the beef, panko, egg and the remaining paprika and garlic powder, seasoned, with a light hand. Shape into a loaf about 7 by 3 inches on the other side of the pan. Spoon the unreserved glaze over it.
Roast 16 to 20 minutes, until the potatoes give to a fork and the loaf reads 160°F. Rest it at least 2 minutes.
Meanwhile, medium pan, oil, medium-high. Green beans and onion in one layer, undisturbed 2 to 3 minutes. Season, then stirring, 3 to 4 minutes more. Add 2 tablespoons of water, careful of the spitting, and cook it off. Off the heat, stir in the vinegar. Into a large bowl.
Roasted potatoes, chopped peppers, the yogurt and a drizzle of oil into that bowl. Stir, taste, season. Slice the loaf and serve it with the potato salad and the reserved glaze.