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 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 eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Sweet and Smoky BBQ Seasoning
Shredded Red Cabbage
White Wine Vinegar
Wash and dry all produce. Adjust rack to middle position and 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, 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-tall meatloaves and place 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 on baking sheet. 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 to bowl with barbecue sauce, followed by mayonnaise, 1 tsp vinegar (we sent more), ½ tsp sugar, and salt and pepper to taste. Toss to combine. Set aside until rest of meal is ready. TIP: While you’re waiting, brainstorm ways to use the extra egg: scrambled, poached, green with a side of ham—the possibilities are endless!
Divide meatloaves, sweet potatoes, and slaw between plates. Sprinkle chives over everything and serve.