Southwestern-Style BBQ Beef Mini Meatloaves
with Sweet Pepper-Cabbage Slaw & Potato Wedges
Cooking time
30 minutes
Servings
4
Calories
660 /serving
Take ’em where the sun is shining. This casual supper is inspired by Southwestern-style family dining: even on a Canadian winter night, you can pretend you’re eating outdoors with a view of the desert in the distance. The ground beef meatloaves are portioned for individual servings—cute and convenient!—while a layer of mellow BBQ sauce makes them glisten appealingly. Put sweet peppers into the honey-Dijon slaw and pull potato wedges out of the oven.
We will send you:
- 510g Canadian-raised lean ground beef
- 900g Potatoes
- 150g Shredded cabbage
- 2 Sweet peppers
- 120ml BBQ sauce
- 60ml Sweet, Savoury Honey-Dijon vinaigrette
- 30g Panko
- 24g Meat & Greet spices (garlic, salt, onion, paprika, sunflower oil, oregano, thyme)
Contains: Eggs, Mustard, Wheat
You will need:
2 Sheet pans
Oil
Salt & pepper (S&P)
Basting brush
Parchment paper
1 Egg
Total Fat
29 g
Saturated Fat
9 g
Sodium
1470 mg
Total Carb
70 g
Sugars
21 g
Protein
34 g
Fibre
7 g
Preparation
Roast the potatoes
Preheat the oven to 450°F. Cut the potatoes lengthwise into ½ inch wedges. On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Roast, flipping halfway, 20 to 25 min., until browned and tender.
Prepare & roast the meatloaves
Meanwhile, in a large bowl, combine the beef, panko, remaining spices, 1 egg and S&P. Form into 4 small loaves*. Arrange on a second lined sheet pan and roast, 15 to 18 min., until cooked through. In the final 5 min., brush with ½ the BBQ sauce.
Make the slaw
Halve, core and thinly slice the sweet peppers lengthwise. In a second large bowl, combine the cabbage, sweet peppers, vinaigrette and S&P.
Plate your dish
Divide the meatloaves, potatoes and slaw between your plates. Serve the remaining BBQ sauce on the side. Bon appétit!
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*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
