Mini Pork Meatloaves
with Sautéed Red Cabbage and Sweet Potato Wedges
Meatloaf is a classic dish that gets a tasty update in this recipe. These mini loaves are made tender with panko breadcrumbs and taste sweet with a BBQ sauce glaze. Paired with sweet potato wedges and tangy sautéed red cabbage you won't be able to decide which part of this meal you like best!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Pork
1 unit
Shallot
340 g
Sweet Potato, wedges
(Contains Sulphites)
¼ cup
Panko Breadcrumbs
(Contains Wheat)
10 g
Chives
¼ cup
BBQ Sauce
(Contains Sulphites, Mustard)
227 g
Red Cabbage, shredded
2 tbsp
Red Wine Vinegar
(Contains Sulphites)
Not included in your delivery
2 tbsp
Butter*
(Contains Milk)
1 tsp
Sugar*
Salt and Pepper*
Oil*
Nutrition Values
Utensils
Instructions
Preheat the oven to 425°F (to roast the sweet potatoes and bake meatloaves). Start prepping when the oven comes up to temperature! Wash and dry all produce.* On one side of a baking sheet, arrange the sweet potatoes with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, flipping the potatoes halfway through cooking, until golden-brown, 22-24 min. (NOTE: Halfway through cooking should be around the same time as Step 3!)
Meanwhile, grate the shallot(s). Finely chop the chives. In a medium bowl, combine the pork, panko, shallot, half the chives and 2 tbsp BBQ sauce (double for 4 ppl). Season with salt and pepper. Form the mixture into four 3/4-inch thick mini oval-shaped meatloaves (8 loaves for 4 ppl.)
Heat a large non-stick pan over medium heat. Add a drizzle of oil, then the meatloaves. Cook until slightly golden-brown, 1-2 min per side. Remove the pan from the heat and transfer the meatloaves to the other side of the baking sheet with the sweet potatoes. Brush the remaining BBQ sauce over each loaf. (NOTE: Flip over the sweet potatoes!)
Roast in the centre of the oven until the meatloaves are cooked through and the sweet potatoes are golden-brown, 8-10 min. (TIP: Cook each loaf to a minimum internal temp. of 160°F, as size may vary.**)
Meanwhile, heat the same pan over to medium-low heat. Add the cabbage, vinegar, 2 tbsp butter (double for 4 ppl) and 1 tsp sugar (double for 4 ppl). Season with salt and pepper. Cover and cook, stirring occasionally, until the cabbage is fork-tender, 5-6 min.
Add the remaining chives to the cabbage and stir together. Divide the meatloaves, cabbage and sweet potatoes between plates.
