BBQ Pork Meatloaves with Creamy Coleslaw and Roasted Sweet Potato Wedges

There’s something about the smoky-sweet flavor of barbecue that makes any meal feel like a comfort food classic. These mini pork meatloaves are infused with a special BBQ seasoning that brings that unmistakable taste to the table, paired perfectly with a creamy, tangy slaw and crispy roasted sweet potato wedges.

This recipe is designed for busy weeknights when you want something hearty and satisfying without spending hours in the kitchen. The meatloaves come together in minutes and the oven does most of the work. Serve them with the quick homemade coleslaw and sweet potato wedges for a complete meal that’s sure to become a family favorite.

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Ingredients

2 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

0.33 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sweet and Smoky BBQ SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit EggsView ingredient guideLike ingredientDislike ingredient

0.25 cup BBQ SauceView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F. Wash and dry all produce. Cut the sweet potatoes into ½-inch-thick wedges. Peel the red onion and mince enough to get 2 tablespoons (reserve the rest for another use). Finely chop the chives.
2. On a baking sheet, toss the sweet potato wedges with a drizzle of olive oil. Season generously with salt and pepper.
3. In a medium bowl, crack the egg. Add the minced onion, ground pork, panko breadcrumbs, BBQ seasoning and a big pinch of salt. Gently mix just until combined (do not overmix). Shape the mixture into two 1-inch-thick oval meatloaves.
4. Place the meatloaves on the baking sheet with the sweet potatoes. In a separate small bowl, set aside 1 teaspoon of BBQ sauce for the slaw. Brush the remaining BBQ sauce over the tops of the meatloaves. Bake for 18-20 minutes, tossing the sweet potato wedges halfway through, until the sweet potatoes are tender and the meatloaves are cooked through.
5. While the meatloaves bake, make the slaw: To the bowl with the reserved 1 teaspoon BBQ sauce, add the shredded red cabbage, mayonnaise, white wine vinegar, sugar and salt and pepper to taste. Toss to combine. Set aside.
6. Divide the meatloaves, sweet potato wedges and slaw between plates. Sprinkle the chopped chives over everything and serve immediately.

Recipe Tips

FAQ

Can I use ground beef instead of pork?

Yes, ground beef works well as a substitute. You may need to adjust cooking time slightly if using a leaner blend.

Can I make this recipe gluten-free?

Absolutely. Substitute the panko breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.