---
title: Sweet Ancho Glazed Beef Meatloaves
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/sweet-ancho-glazed-beef-meatloaves-6930a6177558b9c7de4dc6b1
servings: 2
prep time: 10 minutes
cook time: 30 minutes
time required: 40 minutes
difficulty: Medium
allergens:
  - Milk
  - Wheat
tags:
  - Protein Smart
  - Beef
  - Meatloaf
rating: 4.5
rating_count: 27
source_chef: Sara Heilman
review_highlights:
  - theme: Flavor
    text: Many loved the delicious glaze, with its perfect balance of sweet and spicy flavors
  - theme: Ease of prep
    text: Some found it straightforward, though a few noted longer cooking times for meatloaves and sweet potatoes
image: "https://images.recipes.furrysalamander.com/sweet-ancho-glazed-beef-meatloaves.avif"
---
Preheat oven to 425°F. Wash and dry all produce.

In a #large bowl{}, combine @ground beef{1%lb}, @beef stock concentrate{1%tbsp}, @panko breadcrumbs{½%cup}, @ancho chili powder{1%tsp}, half the @cheddar cheese{½%cup}, @salt{¾%tsp}, and @black pepper{½%tsp}. Mix gently until just combined. Form into two even meatloaves and place on a #large baking sheet{}.

On the opposite side of the sheet, toss @sweet potato{1%unit} (cut into wedges) with a drizzle of @cooking oil{2%tbsp}, salt, and pepper. Arrange in a single layer. Bake until potatoes are tender and edges are crisp ~{30%minutes}.

Meanwhile, in a #small bowl{}, combine @red pepper jam{¼%cup} and @bbq sauce{¼%cup}. Stir until smooth and set aside.

Heat a drizzle of @cooking oil{2%tbsp} in a #medium pan{} over medium-high heat. Add @onion{1%unit} (diced) and @green bell pepper{1%unit} (diced). Season with salt and pepper. Cook, stirring occasionally, until slightly charred and softened ~{7%minutes}.

After roasting for ~{20%minutes}, remove baking sheet from oven. Carefully brush each meatloaf with 1 tbsp of the glaze mixture and top with remaining @cheddar cheese{½%cup}. Return to oven and bake until meatloaves reach an internal temperature of 160°F ~{10%minutes}.

Divide the sautéed vegetables between plates and top with meatloaves. Serve with sweet potato wedges and remaining glaze on the side.