BBQ Glazed Meatloaf with Sweet Potatoes and Pearl Onions

BBQ glazed meatloaf with sweet potatoes and pearl onions - both dishes have a wonderful mustard-y barbecue sauce flavor, one with a sweet mustard barbecue sauce, and one with a Carolina red hot mustard sauce. 

 

The sweet potatoes and onions have a subtle heat and the meatloaf is flavored of a variety of sauces, including a sweet mustard barbeque sauce. 

The dishes feature barbecue sauces from Boo and Henry's Memphis Pit Barbecue. I received a bottle of the Carolina Red Hot Mustard Sauce and the Word Championship Sweet Mustard BBQ Sauce from the company. All opinions are my own. 

The Sweet Mustard Sauce is also great for making salad dressing, adding to potato salad, and for grilling or roasting salmon. The Hot Mustard Sauce is wonderful to add when roasting vegetables or for briskets and ribs. 

Ingredients: 

For the Sweet Potatoes and Onions: 

Produce: I used a combination of Melissa's Produce mini sweet potatoes and pearl onions (gifted). 

Additional Ingredients: Salt, pepper, olive oil, and Hot Mustard Barbecue Sauce from Boo and Henry's. 

For the Meatloaf:

Note: This meatloaf is a "clean out the fridge" mixture, so feel free to use your favorite substitutions. 

Meat: I used a 75/25 mixture of pork and beef. Both were about 20 percent fat. 

From the Pantry: Bread crumbs, Worcestershire sauce, dried thyme, dried oregano, salt, and pepper. 

Condiments: Chili Sauce, ketchup, sweet or dill pickle relish, and Sweet Mustard Sauce from Boo and Henry's. 

Produce: Onion, carrot, celery, parsley, and garlic. 

From the Fridge: Milk, Parmesan cheese, and eggs. 

To Make the Sweet Potatoes and Onions:

Toss peeled and sliced sweet potatoes with assorted pearl onion, salt, and pepper with some olive oil and then roast at 400 degrees F for 15 minutes. Next, add a tablespoon of Boo and Henry's Hot Mustard sauce and mix everything together. 

Roast for an additional 15 minutes and then serve. 

To remove the peel from the pearl onions, simply boil them for about one minute and then plunge them into ice water to stop the cooking. After that, just pinch one end of the onion peel and it should slip off. 

To Make The Meatloaf:

Mix together pork, beef, bread crumbs, parmesan cheese, and milk. 

Add the chili sauce, Korean barbecue sauce, and the Sweet Mustard sauce, and mix. 

Add the chopped onions, shredded carrots, celery, parsley, pickle relish, garlic, Worcestershire sauce, thyme, oregano, salt, and pepper. Whisk the egg and add it to the mixture and form it into a loaf. Spread the top with a 50/50 mixture of ketchup and Sweet Mustard BBQ sauce before baking. 

Recipe Variations:

For the meatloaf, you can definitely play around with the different sauces depending upon what you have in your pantry and fridge. If you don't have Korean BBQ sauce, for example, just double the chili sauce. For the pickle relish, you can simply chop some sweet or dill pickles (or a mixture of both). 

For the Parmesan cheese, you can substitute Romano or another hard Italian cheese. 

BBQ Glazed Meatloaf with Sweet Potatoes and Pearl Onions

Yield: 4 servings

Author: Karen Kerr

Prep time: 30 MinCook time: 45 MinTotal time: 1 H & 15 M

BBQ glazed meatloaf with sweet potatoes and pearl onions - both dishes have a wonderful mustard-y barbecue sauce flavor, one with a sweet mustard barbecue sauce, and one with a Carolina red hot mustard sauce.

Ingredients

For the Sweet Potatoes and Onions

• 8 ounces mini sweet potatoes, peeled and sliced into 1/4 inch thick slices
• 8 ounces pearl onions, peeled
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• Freshly ground black pepper to taste
• 1 1/2 tablespoons hot mustard barbecue sauce from Boo & Henry's

For the Meatloaf

• 1/4 pound ground beef
• 3/4 pound ground pork
• 1/4 cup freshly grated Parmesan cheese
• 1/2 cup bread crumbs
• 1/4 cup milk
• 1 tablespoon chili sauce
• 1 tablespoon ketchup
• 2 tablespoons Sweet Mustard BBQ Sauce from Boo & Henry's
• 1 small onion, chopped
• 1 small carrot, shredded
• 1 tablespoon sweet pickle relish
• 1 clove garlic, minced
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1teaspoon dried oregano
• 1/2 teaspoon salt and pepper
• 2 tablespoons freshly chopped parsley, divided
• 1 large egg, lighly whisked
• To Glaze the Meatloaf: 4 tablespoons sweet mustard sauce plus 4 tablespoons ketchup or chili sauce.

Instructions

To Make the Sweet Potatoes and Onions

1. Heat your oven to 400 degrees F.
2. On a half-sheet pan, toss together the potatoes, onion, and oil. Sprinkle with the salt and pepper. Spread them on the pan in a single layer.
3. Roast the potatoes and onions for 15 minutes on the middle rack of the oven. Remove the pan from the oven, sprinkle with the Mustard BBQ sauce, and toss the potatoes and onions to coat.
4. Return the pan to the oven and roast for an additional 15 minutes.

To Make the Meatloaf

1. Heat the oven to 350 degrees F. Combine all of the ingredients, except half of the parsley and the glaze ingredients, together in a large bowl, mixing everything gently with your hands.
2. Place the meat mixture into a shallow casserole or cake pan that has been sprayed with spray oil. Form the mixture into a loaf with a rounded top.
3. Mix together the glaze ingredients and brush it over the top and sides of the loaf.
4. Bake the meatloaf for 45 minutes, until it reaches an internal temperature of 160 degrees F.
5. Remove from the oven and tent with foil. Let rest for about 5 minutes before sprinkling with more parsley and then slicing.

Nutrition Facts

Calories

607

Fat (grams)

35 g

Sat. Fat (grams)

12 g

Carbs (grams)

45 g

Fiber (grams)

5 g

Net carbs

39 g

Sugar (grams)

18 g

Protein (grams)

28 g

Cholesterol (grams)

138 mg

https://www.karenskitchenstories.com/2024/12/bbq-glazed-meatloaf-with-sweet-potatoes.html

Karen's Kitchen Stories

meatloaf, sweet potatoes

Dinner

American