BBQ meatloaf with greens and rosemary-roasted potatoes
Customer Favorite

BBQ meatloaf with 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.

In your bag

1 bag serves 2 (2 bags serves 4)
  • 1 or 2 shallots
  • Meatloaf spice blend (granulated garlic - onion powder - dried oregano - dried thyme)
  • 10 ounces waxy potatoes (such as red or Yukon Gold)
  • 2 sprigs 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 - salt - black pepper)
  • 1 pasture-raised organic egg
  • ¼ cup whole wheat panko
  • 1 or 2 cloves peeled fresh garlic
  • 7 ounces chopped kale

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.

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. Trim the ends, if needed, and cut the potatoes in half crosswise; cut any large halves into 1-inch pieces.
  • Strip the rosemary leaves from the stems; finely chop enough leaves to measure ½ teaspoon [1 tsp].
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 and pat dry with a paper towel. Repeat with the ground pork.
  • Lightly grease a sheet pan or loaf pan [2 loaf pans].
  • Divide the BBQ glaze into two equal portions; set aside half 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 [16-by-4-inch] loaf 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].
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.
  • Press the garlic (if you have a press).
  • Measure the garlic.

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