Mini Pork Meatloaves
with Sautéed Red Cabbage and Sweet Potato Wedges
If there’s one flavor the entire family loves, it’s BBQ. This is why our chefs decided to create a unique spice blend to add a hint of sweet and smoky flavor to the mini pork meatloaves. With tangy sautéed cabbage and roasted sweet potatoes, this meal is a guaranteed crowd-pleaser.
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
Red Wine Vinegar
Not included in your delivery
Wash and dry all produce. Preheat oven to 425 degrees. Peel and halve onion. Finely chop one half and thinly slice other half. Roughly chop chives.
Cut sweet potatoes into wedges. Toss with a large drizzle of olive oil on a baking sheet. Season generously with salt and pepper.
In a medium bowl, combine minced onion, pork, panko, 2 tsp barbecue seasoning (we sent more), and ½ tsp salt. Gently mix until just combined. Form into four 1-inch meatloaves, and place on a lightly oiled baking sheet. Spread barbecue sauce over each meatloaf.
Add meatloaves to baking sheet with sweet potatoes. Bake until sweet potatoes are browned and meatloaves are no longer pink in middle, about 20 minutes. TIP: Toss sweet potatoes halfway through to brown on both sides.
Heat a large drizzle of olive oil in a large pan over medium-high heat. In a small bowl, stir vinegar and 1 tsp sugar until dissolved. Add sliced onion, cabbage, and butter to pan. Season with salt and pepper. Cook until just softened, about 4 minutes. Stir in vinegar mixture. Cook until veggies are starting to brown, about 3 minutes, stirring occasionally.
Serve meatloaves with cabbage and sweet potatoes on the side. Sprinkle chives on top.