Orange BBQ Pork Meatloaves with Cheesy Potato Wedges and Green Beans

These mini pork meatloaves are anything but ordinary. Blended with scallions, panko and BBQ seasoning, each loaf is glazed with a tangy orange-chipotle BBQ sauce that brings a sweet and smoky kick. Served with crispy cheesy potato wedges and roasted green beans, this meal is a complete comfort dinner that’s perfect for any night of the week.

Forget the usual ketchup topping-this recipe uses a zesty mandarin orange and chipotle-infused BBQ sauce that caramelizes beautifully in the oven. The result is juicy, flavorful meatloaves that pair perfectly with the rich, melted Monterey Jack cheese on the potatoes. It’s a satisfying, balanced meal that comes together easily.

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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 teaspoon Chipotle PowderView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sweet and Smoky BBQ SeasoningView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 unit Mandarin OrangeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Line a baking sheet with foil and lightly oil it.
2. Cut potatoes into 1/2-inch wedges. Toss with olive oil, salt and pepper. Spread on one side of the baking sheet. Roast for 10 minutes.
3. Meanwhile, trim green beans and set aside. Zest and juice the mandarin orange. Thinly slice scallions, separating white and green parts.
4. In a bowl, combine ground pork, panko, scallion whites, BBQ seasoning, half the orange zest and a pinch of salt. Form into 4 mini loaves.
5. In a small bowl, mix BBQ sauce, chipotle powder, remaining orange zest and 1 tablespoon orange juice.
6. After 10 minutes, flip potato wedges. Add green beans to the other side of the sheet, drizzle with cooking oil and salt. Roast 10 more minutes.
7. Remove sheet from oven. Push green beans aside, place meatloaves on the sheet. Brush tops with half the BBQ-orange glaze. Roast 10 minutes.
8. Sprinkle cheese over potato wedges. Brush meatloaves with remaining glaze. Roast until meatloaves are cooked through (internal temp 160°F), about 5-10 minutes.
9. Garnish meatloaves with scallion greens. Serve with cheesy potato wedges and green beans.

Recipe Tips

FAQ

Can I use ground turkey or chicken instead of pork?

Yes, ground turkey or chicken can be substituted. Note that the texture may be slightly leaner, so consider adding a tablespoon of olive oil to keep them moist.

Can I make the meatloaves ahead of time?

Absolutely. Assemble the meatloaves and refrigerate for up to 24 hours. When ready to cook, add about 5 minutes to the roasting time.

What can I use instead of Monterey Jack cheese?

Cheddar, mozzarella or a Mexican blend work well. For a dairy-free option, omit the cheese or use a vegan shred.