If you’re looking to shake up your meatloaf routine, these mini loaves are the perfect twist. Ground pork is seasoned with BBQ spices, scallions and crispy panko, then shaped into individual portions so everyone gets their own. The star of the show is the glaze: a blend of BBQ sauce, smoky chipotle powder and tangy mandarin orange juice that adds a sweet and spicy kick.
Pair the meatloaves with cheesy potato wedges and tender roasted broccoli for a complete meal that’s both comforting and exciting. Everything cooks on a single sheet pan, making cleanup a breeze. This recipe is sure to become a new weeknight favorite!
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Ingredients
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
- Cut the potatoes into wedges (about 1/2-inch thick). Place them on one side of the prepared baking sheet. Drizzle with a little oil, season with salt and pepper and toss to coat. Spread in a single layer.
- Roast the potato wedges for 10 minutes while you prepare the meatloaves.
- In a large bowl, combine the ground beef, BBQ seasoning, panko breadcrumbs and half of the scallions (finely chopped). Season with salt and pepper. Mix gently until just combined.
- Divide the meat mixture into 4 equal portions and shape each into a small loaf (about 4×2 inches). Place the loaves on the other side of the baking sheet, leaving space between them.
- Zest the mandarin orange and set the zest aside. Cut the orange in half and squeeze the juice into a small bowl. Add the BBQ sauce and chipotle powder and stir to combine. Brush about half of this glaze over the meatloaves.
- Return the baking sheet to the oven and roast for 10 minutes.
- While the meatloaves cook, cut the broccoli into small florets. After 10 minutes, remove the baking sheet from the oven. Add the broccoli to the sheet, tossing with a little oil and seasoning with salt and pepper. Sprinkle the potato wedges with the Monterey Jack cheese.
- Brush the remaining glaze over the meatloaves. Return the sheet to the oven and roast for another 10-12 minutes, until the meatloaves are cooked through (internal temperature of 160°F), the potatoes are tender and the broccoli is lightly charred.
- Remove from the oven. Garnish the meatloaves with the reserved orange zest and the remaining scallions (sliced). Serve the meatloaves with the cheesy potato wedges and roasted broccoli on the side.
Recipe Tips
For extra crispy potato wedges, soak them in cold water for 30 minutes before roasting, then pat dry.
If you don’t have a mandarin orange, you can use 2 tablespoons of orange juice from a carton.
To check if the meatloaves are done, insert an instant-read thermometer into the center; it should read 160°F.
FAQ
Can I use ground turkey or chicken instead of beef?
Yes, you can substitute ground turkey or chicken. Keep in mind that leaner meats may result in slightly drier meatloaves, so consider adding a tablespoon of olive oil or an egg to the mixture for moisture.
Can I prepare the meatloaves ahead of time?
Absolutely! You can assemble the meatloaves up to a day in advance and store them in the refrigerator. When ready to cook, simply place them on the baking sheet and proceed with the recipe, adding a few extra minutes to the roasting time if needed.
What can I use instead of chipotle powder?
If you don’t have chipotle powder, you can substitute with smoked paprika mixed with a pinch of cayenne pepper for a similar smoky heat.
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