HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBarbecue Beef Meatloaves
Barbecue Beef Meatloaves

Barbecue Beef Meatloaves

with Potato Wedges, Cabbage Slaw, and Alabama White Sauce

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In case you’re not from Alabama, the home of white barbecue sauce, let us give you a tip: this is the sauce you’ll want to put on everything. Based around mayonnaise with mustard and vinegar mixed in for a kick, it balances creamy and tangy flavors in a way that few other sauces do. The barbecue-spiced mini beef meatloaves in this recipe are the perfect canvas for drizzling all that goodness onto. Plus, this dish comes with potato wedges and a red cabbage slaw on the side—what’s not to love?


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

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

16 ounce

Yukon Gold Potatoes

2 unit


6 tablespoon

Sour Cream


2 tablespoon



2 teaspoon

Dijon Mustard

5 teaspoon

White Wine Vinegar

10 ounce

Ground Beef

½ cup

Panko Breadcrumbs


1 unit

Beef Stock Concentrate

1 tablespoon

Sweet and Smoky BBQ Seasoning

4 ounce

Shredded Red Cabbage

Not included in your delivery

1 teaspoon

Vegetable Oil

2 teaspoon

Olive Oil



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3389 kJ
Calories810 kcal
Fat48 g
Saturated Fat16 g
Carbohydrate58 g
Sugar10 g
Dietary Fiber7 g
Protein31 g
Cholesterol125 mg
Sodium1090 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
Aluminum Foil
Baking Sheet
Small Bowl
Medium Bowl
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Adjust rack to middle position and preheat oven to 450 degrees. Line a baking sheet with aluminum foil and lightly oil. Halve potatoes lengthwise, then cut into ½-inch-thick wedges (like steak fries). Trim, then thinly slice scallions, separating greens and whites.


In a small bowl, stir together sour cream, mayonnaise, mustard, and 1 TBSP vinegar (we’ll use the rest in step 5). Season with salt and pepper and stir to combine.


In a medium bowl, mix together beef, panko, scallion whites, stock concentrate, 1 tsp barbecue spice (we’ll use more later), pepper, and salt (we used 1 tsp kosher salt). Shape mixture into two loaves, each about 1-2 inches tall and 3-4 inches long.


Toss potatoes with a large drizzle of olive oil. Season with another 1 tsp barbecue spice (save the rest for step 6) and plenty of salt and pepper. Spread out in a single layer on your lined baking sheet. Add meatloaves to same sheet. Bake in oven until potatoes are crisp and meatloaves are cooked through, about 25 minutes.


Meanwhile, place cabbage and remaining vinegar in another medium bowl and toss to coat. Season with salt and pepper. Set aside to marinate, tossing occasionally. About 5 minutes before meatloaves are done, add half the scallion greens to same bowl along with just enough sauce to lightly coat the cabbage (1-2 tsp). Toss to coat. Season with salt and pepper.


Divide cabbage, potatoes, and meatloaves between plates. Stir remaining barbecue spice into sauce. Spoon a little sauce over meatloaves and sprinkle with remaining scallion greens. Serve any remaining sauce on the side for drizzling over or dipping the potatoes into.