BBQ Pork Meatloaves with Creamy Cabbage Slaw and Sweet Potato Wedges

There’s something irresistible about the sweet and smoky flavor of barbecue. These mini pork meatloaves are infused with a special BBQ seasoning and glazed with tangy sauce, then baked until perfectly juicy. Served alongside creamy cabbage slaw and crispy roasted sweet potato wedges, this meal is a complete comfort food dinner that’s sure to become a family favorite.

Best of all, everything cooks together on one sheet pan, making cleanup a breeze. The slaw comes together in minutes with a simple mayo-based dressing and the chives add a fresh finish. Whether you’re cooking for a weeknight or a casual gathering, these BBQ meatloaves deliver big flavor with minimal fuss.

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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

1 unit EggsView 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

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 oven to 425°F (220°C) and adjust rack to middle position. Wash and dry all produce. Cut sweet potatoes into ½-inch-thick wedges. Peel and mince enough red onion to yield 2 tablespoons; reserve remaining onion for another use. Finely chop chives.
2. On a baking sheet, toss sweet potato wedges with a drizzle of olive oil. Season generously with salt and pepper. Spread into a single layer.
3. In a medium bowl, crack the egg. Add minced onion, ground pork, panko breadcrumbs, BBQ seasoning and a generous pinch of salt. Gently mix until just combined (do not overmix). Shape mixture into two 1-inch-tall mini meatloaves. Place them on the same baking sheet alongside the sweet potatoes.
4. Measure 1 teaspoon of BBQ sauce into another medium bowl and set aside for the slaw. Brush the remaining BBQ sauce over the tops of the meatloaves. Bake for 18-20 minutes, tossing sweet potatoes halfway through, until sweet potatoes are tender and meatloaves are cooked through.
5. While the meatloaves bake, prepare the slaw: To the bowl with the reserved 1 teaspoon BBQ sauce, add 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 cabbage slaw between plates. Sprinkle chopped chives over everything and serve immediately.

Recipe Tips

FAQ

Can I use ground turkey or chicken instead of pork?

Yes, ground turkey or chicken work well as substitutes. Just be sure not to overcook, as leaner meats can dry out quickly.

Can I make the meatloaves ahead of time?

Absolutely! Shape the meatloaves up to a day in advance and refrigerate. Brush with BBQ sauce just before baking. You may need to add a couple of extra minutes to the cooking time.

What can I use instead of panko breadcrumbs?

Regular breadcrumbs or crushed crackers (like saltines) can be used in place of panko. For a gluten-free option, use gluten-free breadcrumbs or almond flour.