BBQ Pork Meatloaf with Roasted Sweet Potato Wedges and Sautéed Red Cabbage

These mini pork meatloaves are a fun twist on a classic comfort food. Coated in a sweet and smoky BBQ glaze, they bake up tender and juicy in just 20 minutes. Served alongside roasted sweet potato wedges and tangy sautéed red cabbage, this meal is a balanced and colorful plate that everyone will love.

The secret to the meatloaves is a homemade-style BBQ seasoning blend that adds depth without overpowering the pork. The cabbage gets a quick sauté with red wine vinegar and a touch of sugar for a sweet-sour contrast, while the sweet potatoes caramelize in the oven. It’s a complete dinner that comes together on one sheet pan plus a skillet.

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Ingredients

24 ounce Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

16 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sweet and Smoky BBQ SeasoningView ingredient guideLike ingredientDislike ingredient

4 ounce BBQ SauceView ingredient guideLike ingredientDislike ingredient

8 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

2 tablespoon Red Wine VinegarView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Wash and dry all produce. Peel the red onion, then finely chop half and thinly slice the other half. Roughly chop the chives.
2. Cut sweet potatoes into 1/2-inch wedges. On a baking sheet, toss wedges with a drizzle of olive oil and season with salt and pepper. Spread in a single layer.
3. In a medium bowl, combine ground pork, chopped onion, panko breadcrumbs, 2 teaspoons BBQ seasoning and 1/2 teaspoon salt. Mix gently until just combined. Shape into four 1-inch-thick mini meatloaves. Place on a lightly oiled baking sheet. Spread BBQ sauce evenly over each meatloaf.
4. Place the meatloaf baking sheet next to the sweet potato sheet in the oven. Bake until sweet potatoes are golden and tender and meatloaves are cooked through (no longer pink inside), about 20 minutes. Toss sweet potatoes halfway through for even browning.
5. While everything bakes, heat a drizzle of olive oil in a large skillet over medium-high heat. In a small bowl, stir together red wine vinegar and sugar until dissolved. Add sliced onion, shredded red cabbage and butter to the skillet. Season with salt and pepper. Cook until vegetables begin to soften, about 4 minutes. Pour in the vinegar mixture and continue cooking until the cabbage starts to brown, about 3 more minutes, stirring occasionally.
6. Serve the mini meatloaves alongside the roasted sweet potato wedges and sautéed red cabbage. Garnish with chopped chives.

Recipe Tips

FAQ

Can I use ground turkey instead of pork?

Yes, ground turkey works well as a substitute. Keep in mind that turkey is leaner, so the meatloaves may be slightly less moist. You can add a tablespoon of olive oil to the mixture to help.

Can I make this recipe gluten-free?

Absolutely. Use gluten-free panko breadcrumbs and ensure your BBQ sauce and seasoning are gluten-free. The rest of the ingredients are naturally gluten-free.

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 until warmed through.