BBQ meatloaf with greens and rosemary-roasted potatoes
30 – 45 Minutes
This no-frills meatloaf served with roasted potatoes and kale will satisfy all your comfort-food cravings.
In your bag
- 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
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.
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.