BBQ Pork Meatloaf with Sweet Potato Wedges and Creamy Red Cabbage Slaw

These mini pork meatloaves are infused with a sweet and smoky barbecue seasoning, then brushed with extra BBQ sauce for a sticky, caramelized glaze. Served alongside crispy roasted sweet potato wedges and a creamy, tangy red cabbage slaw, this meal is a perfect balance of flavors and textures.

Ready in just 35 minutes, this dish is ideal for busy weeknights when you want something hearty and satisfying without spending hours in the kitchen. The slaw adds a refreshing crunch that cuts through the richness of the meatloaves, while the sweet potatoes bring a natural sweetness that complements the barbecue glaze.

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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

0.5 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

4 tablespoon 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

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView 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 2 tablespoons (save 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, salt and pepper. Spread them in a single layer.
3. In a medium bowl, combine the minced onion, ground pork, ⅓ cup panko breadcrumbs, BBQ seasoning, egg and a generous pinch of salt. Mix gently until just combined-do not overwork. Shape the mixture into two 1-inch-thick oval meatloaves.
4. Place the meatloaves on the same baking sheet as the sweet potatoes. Brush each meatloaf with about 1 tablespoon of BBQ sauce. Bake for 18-20 minutes, tossing the sweet potatoes halfway through, until the sweet potatoes are tender and browned and the meatloaves are cooked through.
5. While the meatloaves and potatoes bake, make the slaw: In a medium bowl, combine the shredded red cabbage, mayonnaise, white wine vinegar, sugar, salt and pepper. Toss well and set aside.
6. Divide the meatloaves, sweet potato wedges and slaw between plates. Sprinkle the chopped chives over everything and serve.

Recipe Tips

FAQ

Can I use ground turkey or chicken instead of pork?

Yes, you can substitute ground turkey or chicken. Just be aware that the meatloaves may be slightly leaner, so consider adding a tablespoon of olive oil to the mixture to keep them moist.

How do I store leftovers?

Store leftover meatloaves, sweet potatoes and slaw separately in airtight containers in the refrigerator for up to 3 days. Reheat the meatloaves and potatoes in the oven or microwave; the slaw is best served cold.

Can I make the slaw ahead of time?

Absolutely! The slaw can be made up to a day in advance. Keep it refrigerated and give it a good stir before serving.