Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
BBQ Pork Meatloaf
with Roasted Potatoes & Crispy Parmesan Broccoli
35 MIN
2 Servings
From the Test Kitchen
We’re putting a vibrant twist on this homestyle dish by mixing together barbecue sauce and ketchup to make the glaze for our pork meatloaf. You'll elevate the classic side of roasted brussels sprouts by adding a layer of parmesan to the baking dish, resulting in a delightfully crunchy, cheesy crust.
14 Points value per serving
To learn more about WW's Points program, visit ww.com
Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting Points? Choose nonstick cooking spray (0 Points) instead of olive oil (1 Points value per teaspoon) to coat your pan before heating.
Dietary Information Wellness
This meal was designed in collaboration with nutritionists with your holistic health in mind.
WW Recommended
-
NutritionPER SERVING
-
Calories720 Cals (est.)
fresh
ingredients
Title
-
10 oz Ground Pork
-
¾ lb Potatoes
-
¼ cup Panko Breadcrumbs
-
1 Tbsp Ketchup
-
2 cloves Garlic
-
¼ cup Barbecue Sauce
-
1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
-
1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
-
1 Red Onion
-
½ cup Grated Parmesan Cheese
-
½ lb Broccoli
step-by-step
instructions
1
Prepare the ingredients
Preheat the oven to 450°F. Wash and dry the fresh produce. Peel 2 cloves of garlic; using a zester or the small side of a box grater, finely grate into a paste. Halve the potatoes lengthwise, then cut crosswise into 1/2-inch pieces. Halve and peel the onion; cut into 1/2-inch-thick wedges, keeping the layers intact. Cut off and discard the bottom ½ inch of the broccoli stem; cut the broccoli into florets. Halve lengthwise to get a flat side.
2
Form the meatloaf
Line a sheet pan with foil. In a bowl, combine the pork, Southern spice blend, garlic paste, and breadcrumbs; season with salt and pepper. Gently mix to combine. Transfer to one side of the sheet pan. Shape into a tightly packed loaf, about 7 inches by 3 inches. In a bowl, combine the ketchup and barbecue sauce; season with salt and pepper. Stir to combine. Transfer half the BBQ ketchup to a separate bowl and set aside for serving. Evenly top the meatloaf with the remaining BBQ ketchup.
3
Roast the meatloaf & vegetables
Transfer the potato pieces and onion wedges to the other side of the sheet pan. Drizzle with olive oil and season with salt, pepper, and the weeknight hero spice blend. Toss to coat and arrange in an even layer. Roast 16 to 19 minutes, or until the vegetables are lightly browned and tender when pierced with a fork and the meatloaf is cooked through.* Remove from the oven. Transfer the roasted meatloaf to a cutting board and let rest at least 2 minutes.
*The USDA recommends a minimum safe cooking temperature of 160°F for pork.
4
Make the crispy parmesan broccoli
Meanwhile, in a small baking dish, drizzle 2 tablespoons of olive oil and sprinkle the cheese in an even layer. Add the prepared broccoli, cut-side down, in an even layer. Roast 15 to 17 minutes, or until the cheese is browned and crispy and the broccoli is tender when pierced with a fork. Remove from the oven.
5
Slice the meatloaf & serve your dish
Carefully slice the rested meatloaf crosswise. Serve the sliced meatloaf with the roasted vegetables and crispy parmesan broccoli. Top the meatloaf with the reserved BBQ ketchup. Enjoy!
1
Prepare the ingredients
Preheat the oven to 450°F. Wash and dry the fresh produce. Peel 2 cloves of garlic; using a zester or the small side of a box grater, finely grate into a paste. Halve the potatoes lengthwise, then cut crosswise into 1/2-inch pieces. Halve and peel the onion; cut into 1/2-inch-thick wedges, keeping the layers intact. Cut off and discard the bottom ½ inch of the broccoli stem; cut the broccoli into florets. Halve lengthwise to get a flat side.
2
Form the meatloaf
Line a sheet pan with foil. In a bowl, combine the pork, Southern spice blend, garlic paste, and breadcrumbs; season with salt and pepper. Gently mix to combine. Transfer to one side of the sheet pan. Shape into a tightly packed loaf, about 7 inches by 3 inches. In a bowl, combine the ketchup and barbecue sauce; season with salt and pepper. Stir to combine. Transfer half the BBQ ketchup to a separate bowl and set aside for serving. Evenly top the meatloaf with the remaining BBQ ketchup.
3
Roast the meatloaf & vegetables
Transfer the potato pieces and onion wedges to the other side of the sheet pan. Drizzle with olive oil and season with salt, pepper, and the weeknight hero spice blend. Toss to coat and arrange in an even layer. Roast 16 to 19 minutes, or until the vegetables are lightly browned and tender when pierced with a fork and the meatloaf is cooked through.* Remove from the oven. Transfer the roasted meatloaf to a cutting board and let rest at least 2 minutes.
*The USDA recommends a minimum safe cooking temperature of 160°F for pork.
4
Make the crispy parmesan broccoli
Meanwhile, in a small baking dish, drizzle 2 tablespoons of olive oil and sprinkle the cheese in an even layer. Add the prepared broccoli, cut-side down, in an even layer. Roast 15 to 17 minutes, or until the cheese is browned and crispy and the broccoli is tender when pierced with a fork. Remove from the oven.
5
Slice the meatloaf & serve your dish
Carefully slice the rested meatloaf crosswise. Serve the sliced meatloaf with the roasted vegetables and crispy parmesan broccoli. Top the meatloaf with the reserved BBQ ketchup. Enjoy!
Tips from Home Chefs