BBQ Meatloaf with Loaded Potato Wedges and Roasted Broccoli

This BBQ meatloaf and loaded potato wedges bar is the ultimate family-style dinner. Juicy mini meatloaves, crispy seasoned potato wedges and tender roasted broccoli come together on one sheet pan for easy cleanup. Set out sour cream, scallions and tangy-sweet BBQ sauce so everyone can build their perfect plate.

Whether you’re feeding picky eaters or a crowd, this customizable meal is a winner. The meatloaves are seasoned with scallions and panko, then brushed with a homemade BBQ glaze. The potatoes get a fry seasoning boost and the broccoli is topped with cheddar cheese for extra flavor. Serve it all family style and let everyone choose their own toppings!

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

4 tablespoon BBQ SauceView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

16 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit KetchupView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Brown SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with racks in top and middle positions. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Trim and thinly slice scallions, separating whites from greens; mince whites. Cut broccoli into bite-size pieces if needed.
2. On a baking sheet, toss potatoes with a drizzle of oil, fry seasoning, salt and pepper. Roast on top rack until browned and tender, 20-25 minutes.
3. While potatoes roast, in a large bowl, combine ground beef, scallion whites, panko, beef stock concentrate, 1 tablespoon water, ½ teaspoon salt and pepper. Form into two 1-inch-tall loaves. Place on one side of a second baking sheet.
4. Toss broccoli on opposite side of the same sheet with a drizzle of oil, salt and pepper. Top broccoli with cheddar cheese. Roast on middle rack until broccoli is tender and meatloaves are cooked through, 15-20 minutes. (If broccoli finishes first, remove from sheet and continue roasting meatloaves.)
5. Meanwhile, in a small pot over medium heat, combine ketchup, BBQ sauce, brown sugar and 2 tablespoons water. Cook, stirring, until thickened and warmed through, 3-5 minutes.
6. Transfer meatloaves to a cutting board; slice crosswise. Serve potatoes, meatloaves, broccoli, BBQ sauce, sour cream and scallion greens family style for everyone to build their own plate.

Recipe Tips

FAQ

Can I use ground turkey instead of beef?

Yes, ground turkey works well. Just ensure it reaches an internal temperature of 165°F.

Can I make the meatloaves gluten-free?

Use gluten-free panko breadcrumbs or crushed gluten-free crackers instead.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat in the oven or microwave.