Sheet Pan Orange BBQ Pork 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 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 green beans, and your usual meat-and-spuds dinner is new and improved!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Yukon Gold Potatoes
2 unit
Scallions
8 ounce
Broccoli Florets
1 unit
Mandarin Orange
10 ounce
Ground Pork
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
Salt
Pepper
4 teaspoon
Cooking Oil
Nutrition Values
Utensils
Instructions
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all 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.
• 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 has melted, and broccoli is tender, 2-3 minutes more.
• Divide porkloaves, potatoes, and broccoli between plates. Drizzle porkloaves with remaining glaze. Garnish with scallion greens and serve.
