BBQ Spinach Meatloaf, Roasted Potatoes, and Brussel Sprouts

meatloaf-servedThis is my favorite meal.  I worked this meatloaf recipe so many different ways until I got it just the way I like it (and the family too!)  The secrets are a spinach rue in the meatloaf and homemade Ethiopian BBQ Sauce on top (or your favorite BBQ sauce). Soft and delicious and just a spicy hint for complexity of flavors – or as my family teases me for saying… layers of flavor. My goal is always complex tastes with layers of flavor and they have each been asked as I work my recipes through…can you make out the layers of flavor? Now they may just say yes because that is the only right answer.

BBQ Spinach Meatloaf and the Roasted Potatoes

Step 1. The Meatloaf and potatoes need to go into the over together and they each need to cook for 60 minutes at 350.  So I make them together….

  • 1 small onion, nicely dicedmeatloaf-rue3
  • A couple pinches of Kosher Salt and Pepper (this is the only salt in the meatloaf)
  • 1 teaspoon granulated onion powder
  • 1 teaspoon granulated garlic powder


cut-potatoesStep 2. While the onions are cooking (low and slow) I wash and quarter a bag of Baby Yukon Potatoes. Mix a teaspoon of each Salt and Pepper, 1/8 teaspoon Cayenne Pepper, 1/8 teaspoon paprika, 1 teaspoon each onion and garlic powder, 1/2 teaspoon powdered rosemary, 1/2 teaspoon thyme and 1/2 teaspoon mustard powder) Set to side. This is for the potatoes not the meatloaf.

meatloaf-rue-2Step 3. Back to Meatloaf prep. Once the onions are translucent, add 1/4 cup of flour and whisk it in.

Then add:

  • 1 cup milk or light cream
  • 1/4 cup grated Parmesan cheese


Whisk constantly over low heat until it is thickened.



Then add:

  • 1 cup spinach, very finely chopped

meatloaf-rue-spinach meatloaf-rue-with-spinach

Once the spinach is incorporated, turn off the heat.

Step 4: To assemble the meatloaf, mix:meatloaf-mixture

  • 1 1/3 – 1 1/2 lbs Meat – Ground Beef (or better yet a mix of beef, pork, and veal)
  • 2 eggs
  • The spinach rue from above (about 2 cups)
  • 1/2 cup bread crumbs
  • 4 Tablespoons BBQ Sauce

mixing-meatloafMix this all up well.  Really Well. Your hands are the best tool for the job, but a wooden spoon will work if you don’t want to use your (clean) hands.



Step 5: Cover a cookie tray with parchment paper. Dump the mix onto the paper.  Shape into a loaf (or whatever shape your heart desires) Set to side for a minute.

meatloaf-blob-mixed-preloaf-shaping meatloaf-loaf

Step 6: Potato Prep resumes…. Pour a few glugs of olive oil over your potatoes, add the spice mixture you made in Step 2 and cover with another bowl and shake these two like a bartender mixing a drink.

spicing-potatoes shaking-potatoes

Step 7. Reset the loaf shape to your meatloaf.

Step 8. Place both in the oven at 350. Both need to cook for 60 minutes.

meatloaf-covered-with-bbqStep 9. At 30 minutes cook time, remove both potatoes and meatloaf. Mix the potatoes. Cover or Drench the meatloaf with BBQ sauce. Place back in oven to finish cooking.



brussel-spouts-photoStep 10. Start the brussel sprouts.  I use a frozen bag, thawed and cooked in butter and garlic on low and slow.




Step 11. With about 5-10 minutes left give the potatoes another mix and add some French’s French Fried Onions to the top of the meatloaf as a garnish.


Step 12. Remove Meatloaf from oven to set for 10 minutes before serving.

meatloaf-servedSERVE your family.  They will love the meatloaf even if they don’t like spinach.

Cook On!





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