BBQ Pork and Apple Mini Meatloaves with Garlic Mashed Potatoes and Roasted Green Beans

These smoky-sweet mini meatloaves are what happens when an all-American classic takes a trip down South and returns with down-home charm. We swapped beef for pork, added grated apple for a touch of sweetness and glazed them with tangy BBQ sauce.

The loaves are paired with garlic mashed potatoes made creamy and luscious thanks to butter and sour cream. There’s also a side of tender roasted green beans for good measure. Bless your heart, you’re about to have one heck of a good meal.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

4 tablespoon BBQ SauceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 teaspoon Ancho Chili PowderView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit AppleView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Dice potatoes into 1-inch pieces. Place in a pot, cover with salted water and bring to a boil. Cook until tender, about 15 minutes.
3. Trim green beans and place on one side of the prepared baking sheet. Drizzle with oil, season with salt and pepper and toss to coat.
4. Grate the apple (peel on) and mince the garlic.
5. In a bowl, combine ground pork, grated apple, panko breadcrumbs, half the fry seasoning, half the ancho chili powder, half the minced garlic, salt and pepper. Mix gently and shape into two oval meatloaves. Place on the other side of the baking sheet.
6. Brush meatloaves with 2 tablespoons BBQ sauce. Roast everything for 20-25 minutes, until meatloaves are cooked through and green beans are tender.
7. Drain potatoes and return to pot. Add sour cream, remaining garlic, remaining fry seasoning, remaining ancho chili powder, salt, pepper and a pat of butter. Mash until creamy.
8. Serve meatloaves with mashed potatoes and green beans. Drizzle remaining BBQ sauce over meatloaves.

Recipe Tips

FAQ

Can I use ground turkey instead of pork?

Yes, ground turkey works well, but the meatloaves may be slightly leaner. Add a tablespoon of olive oil to keep them moist.

Can I make these meatloaves ahead of time?

Absolutely! Assemble the meatloaves and refrigerate up to 24 hours before baking. Add a few extra minutes to the cooking time if baking from cold.

What can I substitute for panko breadcrumbs?

Regular breadcrumbs or crushed crackers work fine. For a gluten-free option, use crushed pork rinds or gluten-free breadcrumbs.