BBQ meatloaf with garlicky greens and rosemary-roasted potatoes

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Customer Favorite

BBQ meatloaf with garlicky greens and rosemary-roasted potatoes

Family-Friendly, Dairy-Free

2 Servings, 660 Calories/Serving

30 – 45 Minutes

This no-frills meatloaf served with roasted potatoes and greens will satisfy all your comfort-food cravings.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ¾ pound organic red or gold new potatoes
  • 2 sprigs organic fresh rosemary
  • 2 to 4 organic shallots (about ¼ pound total)
  • 10 ounces ground beef
  • 1 organic egg
  • Sun Basket meatloaf spice blend (granulated garlic - onion powder - dried thyme - dried oregano)
  • ¼ cup whole wheat panko
  • Sun Basket barbecue blend (tomato paste - apple cider vinegar - maple syrup - molasses - vegan Worcestershire - fresh garlic - kosher salt - black pepper)
  • 1 or 2 cloves organic peeled fresh garlic
  • 1 bunch organic chard (about ½ pound)

Chef's Tip

Before shaping and baking the meatloaf, you can test the seasoning of the meat mixture by cooking a tablespoon or so in a small frying pan with a bit of oil over medium-high heat on the stovetop.

Make It Ahead
The meatloaf mixture (Step 2) can be prepared (but not shaped) up to 1 day ahead. Cover the bowl and refrigerate overnight. When ready to serve, proceed with the rest of the recipe as directed. If baking the meatloaf cold from the fridge, add 5 to 10 minutes to the baking time.

Ingredient IQ

If you’re tempted to peel the potatoes, remember what you’ll be taking away: along with flavor, many nutrients are contained in that thin outer layer. Potato skins hold more fiber and iron than the flesh does, not to mention protein, potassium, and magnesium. So consider putting down that peeler and scrubbing the spuds instead. You’ll save time, too.

Nutrition per serving

Calories: 660, Protein: 40g (80% DV), Fiber: 8g (32% DV), Total Fat: 30g (46% DV), Monounsaturated Fat: 15g, Polyunsaturated Fat: 2g, Saturated Fat: 9g (45% DV), Cholesterol: 165mg (55% DV), Sodium: 810mg (34% DV), Carbohydrates: 57g (19% DV), Total Sugars: 14g, Added Sugars: 6g (12% DV).
Contains: Eggs, Wheat, Soybeans

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep and roast the potatoes

Heat the oven to 425°F.
  • Scrub or peel the potatoes. Cut the potatoes in half crosswise; cut any large halves into 1-inch pieces.
  • Strip the rosemary leaves from the stems and finely chop enough to measure ½ teaspoon [1 tsp]. Save any remaining rosemary for another use.
On a sheet pan, toss the potatoes with the rosemary and 1 to 2 teaspoons oil; season generously with salt and pepper. Spread in an even layer and roast, turning once halfway through, until tender, golden brown, and starting to crisp, 20 to 25 minutes.
While the potatoes roast, prepare the meatloaf.


Assemble the meatloaf

  • Peel and coarsely chop enough shallots to measure ⅔ cup [1⅓ cups].
  • Cut a small corner from the ground beef packages and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
  • Lightly grease a sheet pan or loaf pan [2 loaf pans].
In a large bowl, using a fork or whisk, blend the egg with the shallots, meatloaf spice blend, and panko and season generously with salt and pepper. Add the ground beef and mix until just combined. Transfer the meat mixture to the prepared sheet pan and form into an 8-by-4-inch loaf [2 loaves], or place in the prepared loaf pan [pans] and form into a loaf. Spoon half the barbecue blend on top and spread in an even layer (set aside the remaining blend for serving).


Bake the meatloaf

Bake, rotating the pan halfway through, until the meatloaf is browned on top and cooked through, 20 to 25 minutes; a metal knife inserted into the center for 30 seconds should come out hot to the touch, or an instant-read thermometer inserted into the center should register 160°F.
When the meatloaf is almost done, prepare the chard.


Prep and cook the chard

  • Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
  • Strip the chard leaves from the stems; coarsely chop the leaves.
In a large frying pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Stir in the garlic and cook until fragrant, about 30 seconds. Working in batches if needed, add the chard, season with salt and pepper, and cook, stirring occasionally, until just wilted, 3 to 5 minutes. Remove from the heat and season to taste with salt and pepper.


Transfer the meatloaf, potatoes, and chard to individual plates. Serve the remaining barbecue blend on the side.

Kids Can!

  • Strip and measure the rosemary leaves.
  • Season the potatoes for roasting.
  • Measure the shallots.
  • Grease the pan for the meatloaf.
  • Press the garlic (if you have a press).

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