Barbecue Beef Meatloaves

🥘 Ingredients

• beef stock concentrate
  2 tsp
• black pepper
  to taste, to taste
• dijon mustard
  2 tsp
• ground beef
  24 oz
• mayonnaise
  4 tbsp
• olive oil
  4 tbsp
• panko breadcrumbs
  ⅓ cup, ⅓ cup
• salt
  to taste, to taste
• scallions
  4 unit
• shredded red cabbage
  4 c
• sour cream
  4 tbsp
• sweet and smoky bbq seasoning
  2 tbsp
• vegetable oil
  3 tbsp
• white wine vinegar
  6 tbsp
• yukon gold potatoes
  4 unit

🍳 Cookware

• baking sheet
• aluminum foil
• small bowl
• medium bowl

1. 

   1

   yukon gold potatoes scallions sour cream mayonnaise dijon mustard white wine vinegar ground beef panko breadcrumbs beef stock concentrate sweet and smoky bbq seasoning shredded red cabbage vegetable oil olive oil salt black pepper

   yukon gold potatoes: 2 unit, scallions: 2 unit, sour cream: 2 tbsp, mayonnaise: 2 tbsp, dijon mustard: 1 tsp, white wine vinegar: 3 tbsp, ground beef: 12 oz, panko breadcrumbs: ⅓ cup, beef stock concentrate: 1 tsp, sweet and smoky bbq seasoning: 1 tbsp, shredded red cabbage: 2 c, vegetable oil: 2 tbsp, olive oil: 2 tbsp, salt: to taste, black pepper: to taste
2. 

   2

   Wash and dry all produce. Adjust oven rack to middle position and preheat oven to 450°F. Line a baking sheet with aluminum foil and lightly coat with vegetable oil . Halve yukon gold potatoes lengthwise, then cut into ½-inch-thick wedges. Trim and thinly slice scallions , separating the whites and greens.

   vegetable oil: 1 tbsp, yukon gold potatoes: 2 unit, scallions: 2 unit
3. 

   3

   In a small bowl , stir together sour cream , mayonnaise , dijon mustard , and 1 tbsp white wine vinegar . Season with salt and black pepper , then stir to combine. Set aside.

   sour cream: 2 tbsp, mayonnaise: 2 tbsp, dijon mustard: 1 tsp, white wine vinegar: 3 tbsp, salt: to taste, black pepper: to taste
4. 

   4

   In a medium bowl , mix together ground beef , panko breadcrumbs , scallion whites, beef stock concentrate , 1 tsp sweet and smoky bbq seasoning , salt, and pepper. Shape the mixture into two loaves, each about 1-2 inches tall and 3-4 inches long.

   ground beef: 12 oz, panko breadcrumbs: ⅓ cup, beef stock concentrate: 1 tsp, sweet and smoky bbq seasoning: 1 tbsp
5. 

   5

   Toss potatoes with a generous drizzle of olive oil . Season with another 1 tsp barbecue spice and plenty of salt and pepper. Spread in a single layer on the prepared baking sheet. Place meatloaves on the same sheet. Bake until potatoes are crisp and meatloaves are cooked through ⏱️ 25 minutes .

   olive oil: 2 tbsp
6. 

   6

   Meanwhile, place shredded red cabbage and remaining vinegar in a separate medium bowl and toss to coat. Season with salt and pepper. Let marinate, tossing occasionally ⏱️ 20 minutes . About 5 minutes before the meatloaves are done, add half the scallion greens to the bowl along with just enough white sauce to lightly coat the cabbage. Toss to coat and season with salt and pepper.

   shredded red cabbage: 2 c
7. 7

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