BBQ Glazed Meatloaves with Shingled Potatoes and Roasted Broccoli

Forget everything you know about traditional meatloaf. These individual loaves are packed with scallions and BBQ seasoning, then topped with a sticky-sweet glaze that caramelizes in the oven. Served alongside thinly sliced potatoes roasted until crispy and tender broccoli, this meal is anything but ordinary.

A creamy scallion crema adds a cool, tangy finish that ties everything together. It’s a complete dinner that feels special but comes together easily on a single sheet pan.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 tablespoon BBQ SauceView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

20 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.75 teaspoon Chili PowderView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sweet and Smoky BBQ SeasoningView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

8 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 the middle and top positions. Lightly oil a baking sheet. Wash and dry produce. Slice potatoes into ¼-inch-thick rounds. Trim and mince scallions, separating whites from greens. Peel and mince garlic. Cut broccoli into bite-size pieces if needed.
2. In a large bowl, toss potatoes with 2 TBSP oil (4 TBSP for 4 servings) and generous pinches of salt and pepper until well coated. Arrange potatoes on one side of the prepared sheet in a single overlapping layer. Roast on middle rack for 10 minutes.
3. Meanwhile, in a small bowl, combine BBQ sauce with ½ tsp chili powder (1 tsp for 4 servings). Season with salt. In another large bowl, soak panko with 2 tsp water (4 tsp for 4) until absorbed. Add beef, scallion whites, garlic, BBQ seasoning, ¼ tsp chili powder (½ tsp for 4), ¾ tsp salt (1½ tsp for 4) and a pinch of pepper. Mix and form into two 1-inch-tall loaves (four for 4 servings).
4. After 10 minutes, remove sheet from oven. Toss broccoli on empty side with a drizzle of oil, salt and pepper. Place meatloaves next to broccoli. Brush tops with 1 TBSP BBQ glaze each (reserve remaining). Roast on top rack until meatloaves are cooked through and broccoli is tender, about 15 minutes.
5. While roasting, in a small bowl, combine sour cream with scallion greens to taste; season with salt and pepper. Add water 1 tsp at a time until drizzling consistency.
6. Remove sheet from oven. Transfer broccoli to a plate. Brush meatloaves with remaining glaze. Return to oven until glaze is tacky, 2-3 minutes more.
7. Divide meatloaves, potatoes and broccoli among plates. Drizzle potatoes with scallion crema and serve.

Recipe Tips

FAQ

Can I use ground turkey instead of beef?

Yes, ground turkey can be substituted for beef. Keep in mind that turkey is leaner, so the meatloaves may be slightly less moist.

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.

Can I prepare the scallion crema ahead of time?

Absolutely. The scallion crema can be made up to a day in advance and refrigerated. Stir before drizzling.