Pork Meatloaf with Mashed Rutabaga & Sautéed Collard Greens

Pork Meatloaf

with Mashed Rutabaga & Sautéed Collard Greens

55 MIN
4 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

When it comes to comfort food, tonight’s dinner is about as classic as it gets. Our hearty meatloaf blends rich pork with warming spices (like allspice and cinnamon) and Worcestershire sauce. On the side, rutabaga (a root vegetable similar in appearance to a turnip) makes for an exciting twist on traditional mashed potatoes—and highlights the meatloaf’s spices with its sweet and savory flavor. Earthy collard greens, sweetened with a touch of maple syrup, round out the meal.

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  • Nutrition
    PER SERVING
  • Calories
    570 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel and finely chop the garlic. Peel and small dice the onion. the onion. Peel and large dice the rutabaga. Remove and discard the collard green stems; roughly chop the leaves.

Cook the aromatics:
2 Cook the aromatics:

In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic and half the onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened and fragrant. Transfer to a large bowl and set aside to cool. Wipe out the pan.

Cook & mash the rutabaga:
3 Cook & mash the rutabaga:

While the aromatics cook, add the rutabaga to the pot of boiling water. Cook 27 to 29 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Off the heat, add the butter and a drizzle of olive oil. Using a fork, mash to your desired consistency; season with salt and pepper to taste. Set aside in a warm place.

Start the meatloaf:
4 Start the meatloaf:

While the rutabaga cooks, to the bowl of cooled aromatics, add the ground pork (removing and discarding the paper lining from the bottom), breadcrumbs, egg, Worcestershire sauce and spice blend; season with salt and pepper. Gently mix until just combined.

Form & bake the meatloaf:
5 Form & bake the meatloaf:

While the rutabaga continues to cook, place a large piece of aluminum foil (or parchment paper) on a clean, dry work surface. Place the ground pork mixture in the center of the foil. Gently roll and shape the mixture with the foil until it forms a tightly-packed loaf, about 10 inches by 3 inches. Transfer the loaf and foil to a sheet pan (unrolling and flattening the foil to line the pan); evenly spread the ketchup on top of the loaf. Bake 22 to 24 minutes, or until lightly browned and cooked through. Remove from the oven. Transfer to a cutting board and set aside to rest for at least 5 minutes.

Cook the collard greens & serve your dish:
6 Cook the collard greens & serve your dish:

While the meatloaf bakes, in the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the remaining onion and season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant. Add the collard greens; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until wilted. Add the maple syrup and ½ cup of water. Cook, stirring occasionally, 9 to 11 minutes, or until the liquid has cooked off. Turn off the heat. Season with salt and pepper to taste. Cut the rested meatloaf crosswise into ½-inch-thick pieces. Transfer the mashed rutabaga, cooked collard greens and sliced meatloaf to a serving dish. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel and finely chop the garlic. Peel and small dice the onion. the onion. Peel and large dice the rutabaga. Remove and discard the collard green stems; roughly chop the leaves.

2 Cook the aromatics:

In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic and half the onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened and fragrant. Transfer to a large bowl and set aside to cool. Wipe out the pan.

Cook the aromatics:
Cook & mash the rutabaga:
3 Cook & mash the rutabaga:

While the aromatics cook, add the rutabaga to the pot of boiling water. Cook 27 to 29 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Off the heat, add the butter and a drizzle of olive oil. Using a fork, mash to your desired consistency; season with salt and pepper to taste. Set aside in a warm place.

4 Start the meatloaf:

While the rutabaga cooks, to the bowl of cooled aromatics, add the ground pork (removing and discarding the paper lining from the bottom), breadcrumbs, egg, Worcestershire sauce and spice blend; season with salt and pepper. Gently mix until just combined.

Start the meatloaf:
5 Form & bake the meatloaf:

While the rutabaga continues to cook, place a large piece of aluminum foil (or parchment paper) on a clean, dry work surface. Place the ground pork mixture in the center of the foil. Gently roll and shape the mixture with the foil until it forms a tightly-packed loaf, about 10 inches by 3 inches. Transfer the loaf and foil to a sheet pan (unrolling and flattening the foil to line the pan); evenly spread the ketchup on top of the loaf. Bake 22 to 24 minutes, or until lightly browned and cooked through. Remove from the oven. Transfer to a cutting board and set aside to rest for at least 5 minutes.

6 Cook the collard greens & serve your dish:

While the meatloaf bakes, in the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the remaining onion and season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant. Add the collard greens; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until wilted. Add the maple syrup and ½ cup of water. Cook, stirring occasionally, 9 to 11 minutes, or until the liquid has cooked off. Turn off the heat. Season with salt and pepper to taste. Cut the rested meatloaf crosswise into ½-inch-thick pieces. Transfer the mashed rutabaga, cooked collard greens and sliced meatloaf to a serving dish. Enjoy!

Cook the collard greens & serve your dish:
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