BBQ Pork & Apple Meatloaves
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BBQ Pork & Apple Meatloaves

BBQ Pork & Apple Meatloaves

with Garlic Mashed Potatoes & Roasted Green Beans

These smoky-sweet mini meatloaves are what happens when an all-American classic takes a trip down South and returns with down-home charm. Our chefs swapped beef for pork, added grated apple for a touch of sweetness, and glazed them with tangy BBQ sauce. The loaves are paired with garlic mashed potatoes made creamy and luscious thanks to potatoes’ BFFs butter and sour cream. There’s also a side of tender roasted green beans for good measure. Bless your heart, you’re about to have one heck of a good meal.


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

Total Time45 minutes
Prep Time10 minutes


serving amount

¼ cup

Panko Breadcrumbs

(Contains Wheat)

1 tablespoon

Fry Seasoning

12 ounce

Yukon Gold Potatoes

1 teaspoon

Ancho Chili Powder

2 tablespoon

Sour Cream

(Contains Milk)

4 tablespoon

BBQ Sauce

1 unit


10 ounce

Ground Pork

6 ounce

Green Beans

1 clove


Not included in your delivery



2 teaspoon

Olive Oil

2 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Energy (kJ)3054 kJ
Calories730 kcal
Fat42 g
Saturated Fat17 g
Carbohydrate59 g
Sugar20 g
Dietary Fiber8 g
Protein29 g
Cholesterol135 mg
Sodium430 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.


Medium Bowl
Medium Pot
Baking Sheet
Small Bowl
Potato Masher


Mix Panko

• Adjust rack to middle position (middle and top positions for 4 servings) and preheat oven to 450 degrees. Wash and dry all produce. • Halve and core apple; grate half the apple (whole apple for 4) on the largest holes of a box grater, then add to a medium bowl. (TIP: Squeeze out any excess moisture from grated apple before mixing with panko.) Stir in panko until thoroughly combined. • Peel and halve garlic.

Cook Potatoes & Prep

• Dice potatoes into ½-inch pieces. Place in a medium pot with half the garlic and enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. • Reserve ½ cup potato cooking liquid, then drain and return potatoes and garlic to pot. Cover to keep warm. • Meanwhile, grate or mince remaining garlic.

Cook Meatloaves

• Add pork*, grated garlic, Fry Seasoning, and ¼ tsp chili powder (½ tsp for 4 servings) to bowl with panko mixture. (You’ll use more chili powder later.) Season generously with salt and pepper. Form into two 1-inch-tall loaves (four loaves for 4). • Place on one side of a baking sheet (for 4, spread out across entire sheet). (TIP: Line sheet with parchment or foil before adding meatloaves for easier cleanup.) Bake on middle rack for 10 minutes (you’ll add more to the sheet then).

Roast Green Beans

• While meatloaves bake, toss green beans in a second medium bowl with a large drizzle of olive oil, salt, and pepper. • Once meatloaves have baked 10 minutes, remove sheet from oven. Add green beans to empty side. (For 4 servings, leave meatloaves roasting and add green beans to a second sheet; roast on top rack.) • Return to middle rack until meatloaves are cooked through and green beans are tender, 12-15 minutes more.

Make Sauce & Mash

• Meanwhile, in a small bowl, combine BBQ sauce and ½ tsp chili powder (be sure to measure). Season with salt and pepper. • Mash potatoes with sour cream and 2 TBSP butter (4 TBSP for 4 servings), adding splashes of reserved potato cooking liquid as needed until smooth. Season with salt and pepper to taste. Cover to keep warm.

Glaze & Serve

• In the last 2-3 minutes of cooking, carefully spoon or brush tops of meatloaves with BBQ glaze. Return to oven until glaze is slightly sticky and meatloaves are cooked through. • Divide meatloaves, potatoes, and green beans between plates. Serve.