Kickin’ Sheet Pan Orange BBQ Meatloaves
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Kickin’ Sheet Pan Orange BBQ Meatloaves

Kickin’ Sheet Pan Orange BBQ Meatloaves

with Cheesy Potato Wedges & Roasted Broccoli

Finding yourself in a meatloaf rut? Enter this sweet and savory version. First, we blend ground pork with BBQ seasoning, scallions, and crispy panko breadcrumbs. Next, we form the mixture into mini loaves (so that everyone gets their own!). The pièce de résistance? We swap out the usual ketchup glaze for BBQ sauce that’s laced with smoky chipotle powder and tangy mandarin orange juice. Add sides of cheesy potato wedges and roasted broccoli, and your usual meat-and-spuds dinner is new and improved!

Easy Cleanup

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

Total Time40 minutes
Prep Time10 minutes


serving amount

12 ounce

Yukon Gold Potatoes

2 unit


8 ounce

Broccoli Florets

1 unit

Mandarin Orange

10 ounce

Ground Beef

¼ cup

Panko Breadcrumbs

(Contains Wheat)

1 tablespoon

Sweet and Smoky BBQ Seasoning

¼ cup

Monterey Jack Cheese

(Contains Milk)

4 tablespoon

BBQ Sauce

1 teaspoon

Chipotle Powder

Not included in your delivery



4 teaspoon

Cooking Oil


Nutrition Values

/ per serving
Calories750 kcal
Fat37 g
Saturated Fat13 g
Carbohydrate70 g
Sugar26 g
Dietary Fiber8 g
Protein38 g
Cholesterol110 mg
Sodium1040 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.


Baking Sheet
Large Bowl
Small Bowl



• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges. Trim and thinly slice scallions, separating whites from greens; mince whites. Halve mandarin. Cut broccoli florets into bite-size pieces if necessary.

Roast Potatoes

• Toss potatoes on one side of a lightly oiled baking sheet with a large drizzle of oil, salt, and pepper. (For 4 servings, spread potatoes out across entire sheet.) • Roast on top rack for 10 minutes (you’ll add more to the sheet then).

Form Loaves & Make Glaze

• While potatoes roast, in a large bowl, combine pork*, panko, BBQ Seasoning, scallion whites, ¾ tsp salt (1½ tsp for 4 servings), and a pinch of pepper. Form into two 1-inch-tall loaves (four loaves for 4). • In a small bowl, combine BBQ sauce, a big squeeze of mandarin juice, and chipotle powder to taste. Taste and season with salt; add more mandarin juice and chipotle powder if desired.

Swap in beef for pork.

Roast Loaves & Broccoli

• Once potatoes have roasted 10 minutes, remove sheet from oven. Carefully add broccoli to empty side; using tongs, toss with a drizzle of oil, salt, and pepper. Place porkloaves on same side of sheet as broccoli. (For 4 servings, leave potatoes roasting; add porkloaves and broccoli to a second, lightly oiled sheet. Roast on middle rack.) • Roast on top rack for 15 minutes (you’ll glaze the porkloaves then).

Add Cheese & Glaze

• Once porkloaves and broccoli have roasted 15 minutes, remove sheet from oven. • Carefully push potatoes together so they’re overlapping; sprinkle with Monterey Jack. • Brush tops of porkloaves with 1 TBSP glaze each (save the rest for serving). • Return to oven until porkloaves are cooked through, glaze is tacky, cheese is melted, and broccoli is tender, 2-3 minutes more.


• Divide porkloaves, potato wedges, and broccoli between plates. Drizzle porkloaves with remaining glaze. Garnish with scallion greens and serve.