A quintessential American comfort food, this juicy, tender meatloaf is packed with savory flavors and slathered in a sweet and tangy BBQ sauce glaze. The glaze caramelizes beautifully in the oven, creating an irresistible crust. A family favorite that's surprisingly easy to make and perfect for a weeknight dinner.
Creamy, fluffy, and rich, these classic mashed potatoes are the ultimate comfort food. Made with simple ingredients, they're the perfect side for any meal, from holiday feasts to weeknight dinners.
Tender, savory collard greens simmered with smoky bacon and a tangy broth. A classic soul food side dish that's pure comfort in a bowl, perfect alongside cornbread and fried chicken.
About BBQ Meatloaf, Mashed Potatoes and Collard Greens
Aromatic keema curry with creamy aloo and saag - melt-in-mouth comfort food, perfectly spiced!
This southern dish is perfect for dinner. With 1019.8900000000001 calories and 47.06g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tbsp
Olive Oil
1 tsp Salt
0.5 tsp Black Pepper (Freshly ground)
Instructions
1
Preheat oven and prepare pan.
Preheat your oven to 375°F (190°C).
Lightly grease a 9x5 inch loaf pan, or for a crispier crust, line a rimmed baking sheet with parchment paper.
2
Sauté the aromatics.
Heat the olive oil in a small skillet over medium heat.
Add the finely chopped onion and cook for about 5 minutes, stirring occasionally, until softened and translucent.
Add the minced garlic and cook for another minute until fragrant. Remove from heat and set aside to cool slightly.
3
Combine the meatloaf mixture.
In a large mixing bowl, place the ground beef, breadcrumbs, beaten egg, milk, Worcestershire sauce, chopped parsley, salt, and pepper.
Add the cooled onion and garlic mixture along with 1/2 cup of the BBQ sauce.
Using your hands or a spatula, gently mix all ingredients until just combined. Overmixing can result in a tough, dense meatloaf.
4
Shape and bake the meatloaf.
Transfer the mixture to your prepared loaf pan and gently pat it into an even layer.
If using a baking sheet, shape the mixture into a free-form loaf approximately 9 inches long and 4-5 inches wide.
Place in the preheated oven and bake for 40 minutes.
5
Apply glaze and finish baking.
After 40 minutes, carefully remove the meatloaf from the oven.
Brush or spread the remaining 1/2 cup of BBQ sauce evenly over the top and sides of the loaf.
Return the meatloaf to the oven and bake for an additional 20-25 minutes, or until the glaze is bubbly and caramelized and an instant-read thermometer inserted into the center registers 160°F (71°C).
6
Rest before serving.
Remove the meatloaf from the oven and let it rest in the pan for at least 10 minutes.
This crucial step allows the juices to redistribute, ensuring a moist and flavorful slice that holds its shape.
Carefully lift the meatloaf out of the pan, slice, and serve warm.
402cal
6gprotein
43gcarbs
24gfat
Ingredients
2 lb Russet Potatoes (Peeled and cut into 1-inch cubes)
1 tbsp Salt (For boiling water)
0.5 cup Unsalted Butter (Cut into pieces, at room temperature)
0.5 cup Whole Milk (Warmed)
0.5 tsp Black Pepper (Freshly ground)
1 tbsp Fresh Chives (Finely chopped, for garnish (optional))
Instructions
1
Cook the Potatoes
Place the peeled and cubed potatoes in a large pot or Dutch oven.
Add enough cold water to cover the potatoes by at least 1 inch. Add 1 tablespoon of salt to the water.
Bring the pot to a rolling boil over high heat, then reduce the heat to medium and let it simmer steadily.
Cook for 15-20 minutes, or until the potatoes are very tender and a fork pierces them with no resistance.
2
Drain and Dry the Potatoes
Drain the potatoes thoroughly in a colander, shaking to remove excess water.
Return the empty pot to the stove over low heat. Add the drained potatoes back to the pot.
Let the potatoes sit in the warm pot for 1-2 minutes, shaking occasionally, to evaporate any remaining moisture. This is a crucial step for fluffy, not watery, mashed potatoes.
3
Mash the Potatoes
Remove the pot from the heat.
Mash the potatoes until they are completely broken down. For the smoothest, fluffiest texture, pass the potatoes through a ricer or food mill. A hand masher also works well for a more rustic texture.
4
Incorporate Butter and Milk
Add the room temperature butter pieces to the hot mashed potatoes and use a spatula to gently fold them in until the butter is fully melted and incorporated.
Slowly pour in the warm milk while continuing to fold gently. Stop when the potatoes reach your desired creamy consistency. Avoid overmixing.
5
Season and Serve
Season with 1 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper.
Stir gently, taste, and adjust the seasoning as needed.
Transfer to a warm serving bowl, garnish with fresh chives if desired, and serve immediately.
2 lb collard greens (about 2 large bunches, tough stems removed and leaves chopped)
6 slices bacon (thick-cut, diced into small pieces)
1 pcs yellow onion (medium, finely chopped)
4 pcs garlic (cloves, minced)
4 cup water
2 tbsp apple cider vinegar
1 tbsp brown sugar (lightly packed)
0.5 tsp red pepper flakes (adjust to your spice preference)
0.5 tsp salt
0.5 tsp black pepper (freshly ground)
Instructions
1
Clean and prepare the greens
Fill a clean sink with cold water. Submerge the collard greens and swish them around to loosen any grit. Let them soak for 5-10 minutes.
Lift the greens out of the water, leaving the grit behind. Drain and rinse the sink, then repeat the process until the water is completely clear.
Fold each leaf in half and slice out the tough stem. Stack the de-stemmed leaves, roll them up, and slice crosswise into 1-inch ribbons.
2
Render bacon and sauté aromatics
Place a large Dutch oven over medium heat. Add the diced bacon and cook, stirring occasionally, until crisp and the fat has rendered, about 8-10 minutes.
Using a slotted spoon, remove the bacon to a plate, leaving about 2 tablespoons of fat in the pot.
Add the chopped onion to the pot and sauté until softened, about 5-7 minutes.
Stir in the minced garlic and red pepper flakes, and cook for another minute until fragrant.
3
Wilt greens and build the broth
Add the prepared collard greens to the pot in handfuls, stirring to coat in the bacon fat and allowing each batch to wilt before adding the next.
