“Meat and Potatoes” BBQ Meatloaf Dinner

Sometimes you just want a classic "Meat and Potatoes" meal. These BBQ meatloaves are paired with roasted vegetables on the side are here to curb that craving. By pre-boiling the vegetables, they can spend the whole time in the oven developing a gorgeous caramelized flavor from roasting. This recipe uses BBQ sauce as the meatloaf topping but if you grew up with a ketchup topping on your meatloaf feel free to swap with that instead.  

Yields2 Servings
Prep Time15 minsCook Time35 minsTotal Time50 mins

Ingredients:
 ½ lb ground beef
 1 lb potatoes, peeled cubed
 12 oz frozen broccoli florets
 6 oz carrots, cut into bite size pieces
 2 tbsp olive oil
 2 tbsp breadcrumbs
  stick garlic powder
 1 egg
 ¼ tsp onion powder
 ¼ tsp smoked paprika
 5 tbsp BBQ sauce (divided)
 salt
 pepper

Directions:
1

Preheat the oven to 400 F.

2

In a medium bowl combine the ground beef, egg, bread crumbs, 1 tbsp of the BBQ sauce, the smoked paprika, garlic powder, black onion powder, pepper, and seasoning salt. Work the ingredients together with your hands or a fork until they are well combined. Divide the meatloaf mixture in two large or four small loaves and shape each into a flattened oval.

3

Place the shaped meatloaves in the centre of an oiled larger baking sheet and then spread 1 tbsp of BBQ sauce over each loaf. Put the baking sheet in the preheated oven and roast for 15-20 minutes.

4

While the loaves are baking, put vegetables in boiling water in the following order:

First, the carrots. Then after 2-3 minutes, add the potatoes. Then after 2-3 minutes, add the frozen broccoli florets. Cook for another 2-3 minutes and remove the vegetables from the heat. Drain thoroughly.

5

Take out the baking sheet after the 15-20 minutes and place the potatoes and broccoli florets on the side of baking sheet. Sprinkle salt over the potatoes and then season the broccoli florets with a pinch of salt and pepper. Put the baking sheet back in the oven and roast the vegetables and meatloaves for additional 10 minutes.

6

Remove the baking sheet from the oven, plate the meatloaves and vegetables, add carrots, and serve immediately.

Ingredients

Ingredients:
 ½ lb ground beef
 1 lb potatoes, peeled cubed
 12 oz frozen broccoli florets
 6 oz carrots, cut into bite size pieces
 2 tbsp olive oil
 2 tbsp breadcrumbs
  stick garlic powder
 1 egg
 ¼ tsp onion powder
 ¼ tsp smoked paprika
 5 tbsp BBQ sauce (divided)
 salt
 pepper

Directions

Directions:
1

Preheat the oven to 400 F.

2

In a medium bowl combine the ground beef, egg, bread crumbs, 1 tbsp of the BBQ sauce, the smoked paprika, garlic powder, black onion powder, pepper, and seasoning salt. Work the ingredients together with your hands or a fork until they are well combined. Divide the meatloaf mixture in two large or four small loaves and shape each into a flattened oval.

3

Place the shaped meatloaves in the centre of an oiled larger baking sheet and then spread 1 tbsp of BBQ sauce over each loaf. Put the baking sheet in the preheated oven and roast for 15-20 minutes.

4

While the loaves are baking, put vegetables in boiling water in the following order:

First, the carrots. Then after 2-3 minutes, add the potatoes. Then after 2-3 minutes, add the frozen broccoli florets. Cook for another 2-3 minutes and remove the vegetables from the heat. Drain thoroughly.

5

Take out the baking sheet after the 15-20 minutes and place the potatoes and broccoli florets on the side of baking sheet. Sprinkle salt over the potatoes and then season the broccoli florets with a pinch of salt and pepper. Put the baking sheet back in the oven and roast the vegetables and meatloaves for additional 10 minutes.

6

Remove the baking sheet from the oven, plate the meatloaves and vegetables, add carrots, and serve immediately.

“Meat and Potatoes” BBQ Meatloaf Dinner

Leave A Comment

Your email address will not be published. Required fields are marked *