Barbecue Beef Meatloaves

Name: Barbecue Beef Meatloaves with Potato Wedges, Cabbage Slaw, and Alabama White Sauce
Yield: 2 servings
Ingredients: 16 oz Potato; 2 unit Scallions; 6 tbsp Sour Cream; 2 tbsp Mayonnaise; 2 tsp Dijon Mustard; 5 tsp Wine; 10 oz Ground Beef; 1/2 cup Breadcrumbs; 1 unit Beef Stock Concentrate; 1 tbsp Sweet and Smoky BBQ Seasoning; 4 oz Cabbage; 1 tsp Vegetable Oil; 2 tsp Olive Oil; Salt; Black Pepper

with Potato Wedges, Cabbage Slaw, and Alabama White Sauce

By Recipe0 System

In case you’re not from Alabama, the home of white barbecue sauce, let us give you a tip: this is the sauce you’ll want to put on everything. Based around mayonnaise with mustard and vinegar mixed in for a kick, it balances creamy and tangy flavors in a way that few other sauces do. The barbecue-spiced mini beef meatloaves in this recipe are the perfect canvas for drizzling all that goodness onto. Plus, this dish comes with potato wedges and a red cabbage slaw on the side—what’s not to love?

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

16 oz Potato
2 unit Scallions
6 tbsp Sour Cream
2 tbsp Mayonnaise
2 tsp Dijon Mustard
5 tsp Wine
10 oz Ground Beef
1/2 cup Breadcrumbs
1 unit Beef Stock Concentrate
1 tbsp Sweet and Smoky BBQ Seasoning
4 oz Cabbage
1 tsp Vegetable Oil
2 tsp Olive Oil
Salt
Black Pepper

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Wash and dry all produce. Adjust rack to middle position and preheat oven to 450 degrees. Line a baking sheet with aluminum foil and lightly oil. Halve potatoes lengthwise, then cut into ½-inch-thick wedges (like steak fries). Trim, then thinly slice scallions, separating greens and whites.
2

In a small bowl, stir together sour cream, mayonnaise, mustard, and 1 TBSP vinegar (we’ll use the rest in step 5). Season with salt and pepper and stir to combine.
3

In a medium bowl, mix together beef, panko, scallion whites, stock concentrate, 1 tsp barbecue spice (we’ll use more later), pepper, and salt (we used 1 tsp kosher salt). Shape mixture into two loaves, each about 1-2 inches tall and 3-4 inches long.
4

Toss potatoes with a large drizzle of olive oil. Season with another 1 tsp barbecue spice (save the rest for step 6) and plenty of salt and pepper. Spread out in a single layer on your lined baking sheet. Add meatloaves to same sheet. Bake in oven until potatoes are crisp and meatloaves are cooked through, about 25 minutes.
5

Meanwhile, place cabbage and remaining vinegar in another medium bowl and toss to coat. Season with salt and pepper. Set aside to marinate, tossing occasionally. About 5 minutes before meatloaves are done, add half the scallion greens to same bowl along with just enough sauce to lightly coat the cabbage (1-2 tsp). Toss to coat. Season with salt and pepper.
6

Divide cabbage, potatoes, and meatloaves between plates. Stir remaining barbecue spice into sauce. Spoon a little sauce over meatloaves and sprinkle with remaining scallion greens. Serve any remaining sauce on the side for drizzling over or dipping the potatoes into.