Kickin’ Sheet Pan Orange BBQ Meatloaves
with Cheesy Potato Wedges & Roasted Broccoli
- Milk
- Wheat
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!
Ingredients
12 ounce
Potatoes
4 tablespoon
BBQ Sauce
1 teaspoon
Chipotle Powder
8 ounce
Broccoli
10 ounce
Ground Beef
¼ cup
Monterey Jack Cheese
(Contains: Milk)
1 tablespoon
Sweet and Smoky BBQ Seasoning
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
1 unit
Mandarin Orange
2 unit
Scallions
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• 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.
• 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).
• 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.
• 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).
• 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the orange BBQ sauce, calling it delicious with a nice kick; some found it too spicy or sweet 🌶️.
- Ease of prep: Customers appreciated the simple one-pan preparation and easy cleanup, though some found cooking times inaccurate.
- Suggestions: Consider using beef or a beef-pork mix for better texture; go easy on the chipotle powder if sensitive to spice.
- Portions: Some felt the porkloaves were small; others found the meal filling with ample sides.
- Texture: Several noted the porkloaves were dense or dry; adding an egg might improve moisture and consistency.
