Barbecue Beef Meatloaves

Name: Barbecue Beef Meatloaves with Potato Wedges, Cabbage Slaw, and Alabama White Sauce
Total time: 45 min
Yield: 2
Cuisine: American
Ingredients: 16 Yukon Gold Potatoes; 2 Scallions; 6 Sour Cream; 2 Mayonnaise; 2 Dijon Mustard; 5 White Wine Vinegar; 10 Ground Beef; ½ Panko Breadcrumbs; 1 Beef Stock Concentrate; 1 Sweet and Smoky BBQ Seasoning; 4 Shredded Red Cabbage; 1 Vegetable Oil; 2 Olive Oil; Salt; Pepper

with Potato Wedges, Cabbage Slaw, and Alabama White Sauce

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In case you’re not from Alabama, the home of white barbecue sauce, let us give you a tip: this is the sauce you’ll want to put on everything. Based around mayonnaise with mustard and vinegar mixed in for a kick, it balances creamy and tangy flavors in a way that few other sauces do. The barbecue-spiced mini beef meatloaves in this recipe are the perfect canvas for drizzling all that goodness onto. Plus, this dish comes with potato wedges and a red cabbage slaw on the side—what’s not to love?

Tags:

Nut free

Allergens:

Milk

•Egg

•Mustard

•Sulphites

•Cereals containing gluten

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total45 minutes

Active

DifficultyEasy

Ingredients

serving amount

Yukon Gold Potatoes

Scallions

Sour Cream

(Contains: Milk)

Mayonnaise

(Contains: Egg, Mustard)

Dijon Mustard

(Contains: Mustard, Sulphites)

White Wine Vinegar

(Contains: Sulphites)

Ground Beef

Panko Breadcrumbs

(Contains: Cereals containing gluten)

Beef Stock Concentrate

Sweet and Smoky BBQ Seasoning

Shredded Red Cabbage

Not included in your delivery

Vegetable Oil

Olive Oil

Salt

Pepper

Nutritional information

/ per serving

Energy (kJ)3389 kJ

Energy (kcal)810 kcal

Fat48 g

of which saturates16 g

Carbohydrate58 g

of which sugars10 g

Protein31 g

Salt1090 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Aluminum Foil

•Baking Tray

•Small Bowl

•Medium Bowl

Instructions

Wash and dry all produce. Adjust rack to middle position and preheat oven to 450 degrees. Line a baking sheet with aluminum foil and lightly oil. Halve potatoes lengthwise, then cut into ½-inch-thick wedges (like steak fries). Trim, then thinly slice scallions, separating greens and whites.

In a small bowl, stir together sour cream, mayonnaise, mustard, and 1 TBSP vinegar (we’ll use the rest in step 5). Season with salt and pepper and stir to combine.

In a medium bowl, mix together beef, panko, scallion whites, stock concentrate, 1 tsp barbecue spice (we’ll use more later), pepper, and salt (we used 1 tsp kosher salt). Shape mixture into two loaves, each about 1-2 inches tall and 3-4 inches long.

Toss potatoes with a large drizzle of olive oil. Season with another 1 tsp barbecue spice (save the rest for step 6) and plenty of salt and pepper. Spread out in a single layer on your lined baking sheet. Add meatloaves to same sheet. Bake in oven until potatoes are crisp and meatloaves are cooked through, about 25 minutes.

Meanwhile, place cabbage and remaining vinegar in another medium bowl and toss to coat. Season with salt and pepper. Set aside to marinate, tossing occasionally. About 5 minutes before meatloaves are done, add half the scallion greens to same bowl along with just enough sauce to lightly coat the cabbage (1-2 tsp). Toss to coat. Season with salt and pepper.

Divide cabbage, potatoes, and meatloaves between plates. Stir remaining barbecue spice into sauce. Spoon a little sauce over meatloaves and sprinkle with remaining scallion greens. Serve any remaining sauce on the side for drizzling over or dipping the potatoes into.