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

Dairy-Free, Family-Friendly

2 Servings, 610 Calories/Serving

30 – 45 Minutes

This no-frills meatloaf served with roasted potatoes and kale 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.
  • 1 or 2 organic shallots
  • Meatloaf spice blend (granulated garlic - onion powder - dried oregano - dried thyme)
  • 10 ounces organic red or gold new potatoes
  • 2 sprigs organic fresh rosemary
  • 5 ounces ground beef
  • 5 ounces ground pork
  • Sun Basket BBQ glaze (tomato paste - apple cider vinegar - maple syrup - molasses - vegan Worcestershire - fresh garlic - kosher salt - black pepper)
  • 1 pasture-raised organic egg
  • ¼ cup whole wheat panko
  • 1 or 2 cloves organic peeled fresh garlic
  • 1 bunch organic lacinato or other kale (about ½ pound)

Chef's Tip

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

Make It Ahead
The meatloaf mixture (Steps 1 and 3) can be made up to 1 day ahead. Cover the bowl and refrigerate the meat mixture overnight. The following day, continue with Steps 2 through 6. If baking from cold, 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: 610, Protein: 42g (84% DV), Fiber: 9g (36% DV), Total Fat: 25g (38% DV), Monounsaturated Fat: 15g, Polyunsaturated Fat: 2.5g, Saturated Fat: 5g (25% DV), Cholesterol: 165mg (55% DV), Sodium: 560mg (23% DV), Carbohydrates: 56g (19% DV), Total Sugars: 14g, Added Sugars: (maple syrup, molasses): 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


Cook the shallots

Heat the oven to 425°F.
  • Peel and finely chop enough shallots to measure ¼ cup [½ cup].
In a large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the shallots, season with salt and pepper, and cook, stirring occasionally, until softened 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 to cool. Wipe out the pan.
While the shallots cook, prepare the potatoes.


Prep and roast the potatoes

  • Scrub or peel the potatoes. Cut the potatoes in half crosswise; cut any large halves into 1-inch pieces.
  • Strip enough rosemary leaves from the stems and finely chop enough leaves to measure ½ teaspoon [1 tsp]. Save the 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 and lightly browned, 20 to 25 minutes.
While the potatoes roast, prepare the meatloaf.


Assemble the meatloaf

  • Cut a small corner from the ground beef packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Repeat with the ground pork.
  • Lightly grease a sheet pan or loaf pan [2 loaf pans].
  • Set aside half the BBQ glaze for serving.
In a large bowl, using a whisk or fork, blend the egg with the shallots 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 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 BBQ glaze on top and spread in an even layer.


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 kale.


Prep and cook the kale

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



Transfer the meatloaf, potatoes, and kale to individual plates. Serve the remaining BBQ glaze on the side.

Kids Can!

  • Measure the shallots and rosemary.
  • Scrub the potatoes.
  • Grease the pan for the meatloaf.
  • Divide the BBQ glaze.
  • Press the garlic (if you have a press).

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