Spicy BBQ-Glazed Pork Meatloaf
with Mashed Potatoes & Green Beans
Details
Featuring pre-chopped ingredients and a recyclable baking tin, our Ready to Cook recipes make prep and cleaning a breeze. Just assemble, bake, and enjoy! We’re putting a delicious twist on traditional meatloaf by baking it with an irresistible topping of barbecue sauce, ketchup, and spicy Calabrian chile paste (a specialty product made of fragrant red chiles from Calabria, a region in southern Italy). You'll serve the meatloaf with verdant green beans and mashed potatoes—finished with tangy sour cream.
Ingredients
10 oz
Ground Pork
1 each
Pasture-Raised Eggs
6 oz
Green Beans
12 oz
Potatoes
¼ cup
Panko Breadcrumbs
¼ cup
Grated Parmesan Cheese
1 ½ tsp
Calabrian Chile Paste
1 tbsp
Ketchup
1 tbsp
Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
¼ cup
Barbecue Sauce
¼ cup
Sour Cream
1 each
Single-Use Aluminum Tray
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare the ingredients
Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Snap off and discard any stem ends from the green beans. Place in a bowl; drizzle with olive oil and season with salt and pepper. Toss to coat. Evenly coat the tray with a drizzle of olive oil. Place the pork, egg, Italian seasoning, breadcrumbs, and half the parmesan in the prepared tray; season with salt and pepper. Gently mix to combine. Shape into a tightly packed loaf, about 7 inches by 3 inches; arrange on one side of the tray. In a bowl, combine the ketchup, barbecue sauce, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be.
step 2
Start the meatloaf
Transfer half the BBQ ketchup to a separate bowl; set aside. Evenly top the formed meatloaf with the remaining BBQ ketchup. Roast 6 minutes. Leaving the oven on, remove from the oven.
step 3
Roast the green beans & finish the meatloaf
Carefully add the seasoned green beans to the other side of the tray. Return to the oven and roast 10 to 12 minutes, or until the green beans are browned and tender when pierced with a fork and the meatloaf is cooked through.* Remove from the oven and let the meatloaf rest at least 2 minutes. Top the rested meatloaf with the reserved BBQ ketchup.
*The USDA recommends a minimum safe cooking temperature of 160°F for pork.
step 4
Make the mashed potatoes & serve your dish
Meanwhile, place the potatoes in a microwave-safe bowl. Drizzle with olive oil and season with salt and pepper; toss to coat. Cover the seasoned potatoes with a damp paper towel, tucking the edges of the paper towel around the potatoes. Microwave on high 9 to 12 minutes, or until tender when pierced with a fork. To the bowl of cooked potatoes, add the sour cream. Using a fork or potato masher, carefully mash to your desired consistency. Taste, then season with salt and pepper if desired. Serve the finished meatloaf and roasted green beans with the mashed potatoes. Garnish the green beans with the remaining parmesan. Enjoy!
Ingredients
10 oz
Ground Pork
1 each
Pasture-Raised Eggs
6 oz
Green Beans
12 oz
Potatoes
¼ cup
Panko Breadcrumbs
¼ cup
Grated Parmesan Cheese
1 ½ tsp
Calabrian Chile Paste
1 tbsp
Ketchup
1 tbsp
Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
¼ cup
Barbecue Sauce
¼ cup
Sour Cream
1 each
Single-Use Aluminum Tray
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare the ingredients
Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Snap off and discard any stem ends from the green beans. Place in a bowl; drizzle with olive oil and season with salt and pepper. Toss to coat. Evenly coat the tray with a drizzle of olive oil. Place the pork, egg, Italian seasoning, breadcrumbs, and half the parmesan in the prepared tray; season with salt and pepper. Gently mix to combine. Shape into a tightly packed loaf, about 7 inches by 3 inches; arrange on one side of the tray. In a bowl, combine the ketchup, barbecue sauce, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be.
step 2
Start the meatloaf
Transfer half the BBQ ketchup to a separate bowl; set aside. Evenly top the formed meatloaf with the remaining BBQ ketchup. Roast 6 minutes. Leaving the oven on, remove from the oven.
step 3
Roast the green beans & finish the meatloaf
Carefully add the seasoned green beans to the other side of the tray. Return to the oven and roast 10 to 12 minutes, or until the green beans are browned and tender when pierced with a fork and the meatloaf is cooked through.* Remove from the oven and let the meatloaf rest at least 2 minutes. Top the rested meatloaf with the reserved BBQ ketchup.
*The USDA recommends a minimum safe cooking temperature of 160°F for pork.
step 4
Make the mashed potatoes & serve your dish
Meanwhile, place the potatoes in a microwave-safe bowl. Drizzle with olive oil and season with salt and pepper; toss to coat. Cover the seasoned potatoes with a damp paper towel, tucking the edges of the paper towel around the potatoes. Microwave on high 9 to 12 minutes, or until tender when pierced with a fork. To the bowl of cooked potatoes, add the sour cream. Using a fork or potato masher, carefully mash to your desired consistency. Taste, then season with salt and pepper if desired. Serve the finished meatloaf and roasted green beans with the mashed potatoes. Garnish the green beans with the remaining parmesan. Enjoy!
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