Barbecue Pork Meatloaves

Name: Barbecue Pork Meatloaves with Creamy Slaw and Sweet Potato Wedges
Total time: 35 min
Yield: 2
Cuisine: North America
Ingredients: 4 unit Sweet Potatoes; 1 unit Red Onion; ¼ ounce Chives; 20 ounce Ground Pork; ½ cup Panko Breadcrumbs; 1 tablespoon Sweet and Smoky BBQ Seasoning; 1 unit Eggs; ½ cup BBQ Sauce; 8 ounce Shredded Red Cabbage; 4 tablespoon Mayonnaise; 2 teaspoon White Wine Vinegar; 2 teaspoon Olive Oil; 1 teaspoon Sugar; Salt; Pepper

with Creamy Slaw and Sweet Potato Wedges

Recipe Development TeamPublished on September 29, 2017

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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?

Allergens:

Wheat

•Eggs

The quantities provided above are averages only.

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

Total Time35 minutes

Prep Time

DifficultyEasy

Ingredients

/ serving 4 people

4 unit

Sweet Potatoes

1 unit

Red Onion

¼ ounce

Chives

20 ounce

Ground Pork

½ cup

Panko Breadcrumbs

(Contains: Wheat)

1 tablespoon

Sweet and Smoky BBQ Seasoning

1 unit

Eggs

(Contains: Eggs)

½ cup

BBQ Sauce

8 ounce

Shredded Red Cabbage

4 tablespoon

Mayonnaise

(Contains: Eggs)

2 teaspoon

White Wine Vinegar

Not included in your delivery

2 teaspoon

Olive Oil

1 teaspoon

Sugar

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)3347 kJ

Calories800 kcal

Fat43 g

Saturated Fat13 g

Carbohydrate73 g

Sugar24 g

Dietary Fiber9 g

Protein31 g

Cholesterol195 mg

Sodium550 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.

Utensils

•Baking Sheet

•Bowl

Instructions

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 ¼ cup minced onion (use the rest of the onion as you like). Finely chop chives.

Toss sweet potatoes with a large 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, panko, barbecue seasoning, and a big pinch of salt (use the other egg as you like). Gently mix just until combined. Shape into four 1-inch-thick meatloaves.

Place meatloaves on baking sheet with sweet potatoes. Put 2 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, 2 tsp vinegar (we sent more), 1 tsp sugar, salt, and pepper 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!