BBQ meatloaf with roasted potatoes and green beans


4 Servings, 640 Calories/Serving

40 – 50 Minutes

This no-frills meatloaf is comfort food at its finest. We make our own BBQ sauce to pump up the flavor, and use a blend of beef and pork to ensure the loaf cooks up moist. In case of leftovers, we have just two words for you: Meatloaf. Sandwich.


  • 1 yellow onion
  • Meatloaf spice blend (granulated garlic - dried thyme - dried oregano)
  • 1 pound new potatoes
  • Fresh rosemary
  • 10 ounces ground beef
  • 5 ounces ground pork
  • 2 pasture-raised organic eggs
  • ⅓ cup whole wheat panko bread crumbs
  • Sun Basket BBQ sauce (tomato paste - apple cider vinegar - honey - Worcestershire - molasses - fresh garlic - salt - black pepper)
  • ½ pound green beans
  • ¼ cup roasted almonds

Nutrition per serving



Prep and cook the onion

Heat the oven 425°F.
  • Peel and finely chop the yellow onion.
In a medium frying pan over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until soft and beginning to brown, 3 to 5 minutes. Stir in the meatloaf spice blend and cook until fragrant, about 1 minute. Transfer to a plate and let cool to warm. Wipe out the pan. While the onion cooks, prepare the potatoes.


Prep and roast the potatoes

  • Scrub the potatoes.
  • Cut the potatoes into 1-inch wedges; cut the wedges in half.
  • Strip the rosemary leaves from the stems.
  • Finely chop the rosemary leaves.
On a sheet pan, toss the potatoes with the rosemary and 1 tablespoon oil and season generously with salt and pepper. Spread in an even layer and roast, stirring once halfway through, until tender and lightly browned, 20 to 25 minutes. While the potatoes roast, make the meatloaf.


Assemble the meatloaf

  • Cut off a small corner of the ground beef packaging and drain off any excess liquid. Transfer to a plate and pat dry with a paper towel. Repeat with the ground pork.
  • Lightly grease a loaf pan or a sheet pan.
In a medium bowl, using a whisk or fork, blend the eggs with the onion and panko and season generously with salt and pepper. Add the ground beef and pork and mix until just combined. Transfer the meat mixture to the prepared loaf pan or sheet pan and form into a loaf, or place on the sheet pan and form into an 8-by-4-inch loaf. Spoon half the BBQ sauce on top (set aside the rest for serving).


Bake the meatloaf

Bake, rotating the pan halfway through, until the meatloaf is browned on top and cooked through, 30 to 35 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. While the meatloaf bakes, prepare the green beans.


Prep and cook the green beans

  • Trim the stem ends from the green beans.
  • Cut the green beans in half on the diagonal.
  • Coarsely chop the almonds.
In a medium frying pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the green beans, season with salt and pepper, and cook, stirring occasionally, until crisp-tender, 3 to 5 minutes. Remove from the heat and stir in the almonds.



Cut the meatloaf into 1-inch slices. Transfer to individual plates with the potatoes and green beans. Serve the remaining BBQ sauce on the side.

Chef's Tip: Before putting the entire meatloaf in the oven, first test the seasoning of the meat mixture by cooking a tablespoon or so in a small frying pan over medium-high heat on the stove top.

Kids can!
  • Scrub the potatoes.
  • Strip the rosemary leaves.
  • Toss the potatoes and rosemary.
  • Trim the stem ends from the green beans.
  • Serve the meal.

Calories: 640, Protein: 31 g, Total Fat: 38 g, Monounsaturated Fat: 18.5 g, Polyunsaturated Fat: 3 g, Saturated Fat: 10 g, Cholesterol: 150 mg, Carbohydrates: 46 g, Fiber: 7 g, Added Sugar (Honey, Molasses): 5 g, Sodium: 600 mg
Contains: tree nuts, soy, wheat, eggs