Barbecue Beef Meatloaves

🥘 Ingredients

• aluminum foil
• beef stock concentrate
  2 unit
• dijon mustard
  4 tsp
• ground beef
  20 oz
• mayonnaise
  4 tbsp
• olive oil
  2 tsp
• panko breadcrumbs
  1 c
• pepper
• salt
• scallions
  4 unit
• shredded red cabbage
  8 oz
• sour cream
  3/4 c
• sweet and smoky BBQ seasoning
  2 tbsp
• vegetable oil
  2 tsp
• white wine vinegar
  3.333 tbsp
• yukon gold potatoes
  2 lb

🍳 Cookware

• baking sheet
• small bowl
• medium bowl

1. 

   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 with vegetable oil . Halve yukon gold potatoes lengthwise, then cut into 1/2-inch-thick wedges (like steak fries). Trim, then thinly slice scallions , separating greens and whites.

   aluminum foil, vegetable oil: 2 tsp, yukon gold potatoes: 2 lb, scallions: 4 unit
2. 

   2

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

   sour cream: 3/4 c, mayonnaise: 4 tbsp, dijon mustard: 4 tsp, white wine vinegar: 3.333 tbsp, salt, pepper
3. 

   3

   In a medium bowl , mix together ground beef , panko breadcrumbs , scallion whites, beef stock concentrate , sweet and smoky BBQ seasoning (use 1 tsp barbecue spice here; 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.

   ground beef: 20 oz, panko breadcrumbs: 1 c, beef stock concentrate: 2 unit, sweet and smoky BBQ seasoning: 2 tbsp
4. 

   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, for ⏱️ 25 minutes .

   olive oil: 2 tsp
5. 

   5

   Meanwhile, place shredded red 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.

   shredded red cabbage: 8 oz
6. 

   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.