If there’s one flavor that everyone seems to love, it’s barbecue. Which is why our chefs created a unique spice blend that makes it possible to infuse these mini meatloaves with that unmistakable sweetness and smokiness—the perfect complement to the creamy slaw and toasty sweet potatoes on the side. In fact, it’s left us wondering where else we can add that flavor—dessert, anyone?
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Sweet and Smoky BBQ Seasoning
Shredded Red Cabbage
White Wine Vinegar
Wash and dry all produce. Preheat oven to 425 degrees. Cut sweet potatoes into ½-inch-thick wedges. Peel onion, then mince until you have 2 TBSP minced onion (use the rest as you like). Finely chop chives.
Toss sweet potatoes with a drizzle of olive oil on a baking sheet. Season generously with salt and pepper.
Crack 1 egg into a medium bowl, then add minced onion, pork, ⅓ cup panko, barbecue seasoning, and a big pinch of salt (we sent more panko and egg than needed). Gently mix just until combined. Shape into two 1-inch-thick meatloaves.
Place meatloaves on baking sheet with sweet potatoes. Put 1 tsp barbecue sauce in another medium bowl and set aside, then use the rest of the sauce to brush meatloaves. Place sheet in oven and bake until sweet potatoes are tender and meatloaves are cooked through, 18-20 minutes, tossing sweet potatoes halfway through.
Add cabbage, mayonnaise, 1 tsp vinegar (we sent more), ½ tsp sugar, and salt and pepper to taste to bowl with barbecue sauce and toss to combine. Set aside until meatloaves are ready. TIP: While you’re waiting, brainstorm ways to cook the leftover egg. Scrambled, boiled, sunny-side up—the possibilities are endless!
Divide meatloaves, sweet potatoes, and slaw between plates. Sprinkle chives over everything and serve.