Trying new foods is a good thing and when new foods are old standards with a new twist, it’s even better! While my spicy meatloaf is by no means unique, it’s got some added elements to make it healthier and packed with flavor.
I was inspired by a recipe I saw in one of my new favorite magazines Eating Well. They show us that eating healthy can still be eating delicious. And in my book that’s a win-win!
Let’s start by gathering the ingredients we need to make Spicy Meatloaf with Collard Greens. In Chef Speak this is called the “Mise en Place” which translates to “Everything in its Place”.
Not only does setting your ingredients up ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.
Do I have to use Pork in this meatloaf?
No, you don’t. You can use all beef or any combination of your favorite ground meats. The recipe would work with ground turkey or ground chicken.
Do I have to use Collard Greens in the Meatloaf?
No, you don’t. You can use spinach, broccoli rabe or your favorite green in the mixture.
How do I make a Spicy Meatloaf?
- In a large saute pan over high heat add the olive oil, garlic, onions, and collard greens. Season with sea salt and black pepper to taste. Saute about 2 minutes or until the collards are bright green.
- Add the hot sauce, Worcestershire and spices and continue to saute until greens are wilted.
- Transfer collard greens to a large bowl and allow to cool.
- Combine bread crumbs and milk and allow to set for 5-10 minutes
- In a large mixing bowl add the beef, pork, breadcrumbs (squeeze out all of the milk and discard before adding bread crumbs), ½ cup ketchup, eggs and salt to the bowl of cooled collard greens.
- Mix together thoroughly but gently. *Do not overmix, the meatloaf will get tough.
- Form the meatloaf mix into a loaf in a large prepared baking dish or sheet pan. Use parchment paper or spray the dish with pan spray prior to placing meatloaf in pan.
- Bake meatloaf for 30 minutes, then remove from oven and brush the top with the remaining ketchup.
- Continue baking at 400 degrees for 30 minutes. Make sure to check your internal temp with a thermometer, it must read at least 165 degrees to be fully cooked.
Using a digital insta-read thermometer will help you cook meats perfectly.
Let meatloaf rest for 10 minutes before slicing to allow the juice to flow back into the meatloaf.
Wouldn’t your family love to sit down to this healthy and delicious meatloaf? I promise they’ll be asking for seconds!
But make sure to save a piece or two for a classic meatloaf sandwich.
More Recipes You’ll Love!
Spicy Meatloaf
Ingredients
Spicy Meatloaf
- 1 pound ground chuck
- 1 pound ground pork
- 12 ounces collard greens washed and chopped
- 1 cup diced onion
- 4 cloves garlic finely chopped
- 2 tablespoons olive oil
- 1 tablespoon hot sauce optional
- 1 tablespoon Worcestershire sauce
- ½ teaspoon smoked paprika
- ½ teaspoon cumin
- ½ teaspoon black pepper
- 1 teaspoon sea salt
- 1 ½ cup fresh breadcrumbs
- ½ cup milk
- 2 large eggs lightly beaten
- ¾ cup ketchup
Instructions
Collard Greens
- In a large hot saute pan add olive oil, garlic, onions, collard greens. Season with sea salt and black pepper to taste. Saute about 2 minutes or until the collards are bright green.
- Add hot sauce, Worcestershire and spices and continue to saute until greens are wilted.
Spicy Meatloaf
- preheat oven to 350 degrees
- Transfer collard greens to a large bowl and allow to cool.
- Combine bread crumbs and milk and allow to set for 5-10 minutes
- Add beef, pork, breadcrumbs (squeeze out all of the milk and discard before adding bread crumbs), ½ cup ketchup, eggs and ½ teaspoon salt to the bowl of cooled collard greens.
- Mix together thoroughly but gently. Do not overmix, the meatloaf will get tough.
- Form meat into a loaf in a large prepared baking dish or sheet. Use parchment paper or spray dish with pan spray prior to placing meatloaf in pan.
- Bake meatloaf for 30 minutes, then remove from oven and brush the top with the remaining ketchup.
- Continue baking at 400 degrees for 30 minutes. Make sure to check your internal temp with a thermometer, it must read at least 165 degrees to be fully cooked.
- Let meatloaf rest for 10 minutes before slicing.
Sue-Ellen
Yum thank you the glaze is amazing and takes it to another level. Will do the glaze forever.
Earl
Extrodenary and exquisite dishes with full flavor and impeccable taste, bravo!
Natalie
This meatloaf looks so good. I love added cumin, never tried that before. I bet it pairs so well with the pork meat and the rest of the seasonings. I must make this soon.
Rameca
is that dill sprinkled over the top? just curious. i am going to make this for dinner i love meat loaf and collard greens as well. is it possible to substitute kale for collards?
Chef Dennis Littley
you can substitute kale or any other bitter green. the sprinkle of greens on the top were the fronds from a fennel bulb I had on hand. I don’t think dill would go well with these flavors, but if you wanted a little green on top cilantro or just parsley would work.
Torri Keyes
I made this for Sunday dinner and everyone loved it…Even the kids..Can’t wait for more of recipes…
Chef Dennis Littley
Thanks so much for letting me know Torri, I was as pleasantly surprised when I tasted the meatloaf! I do a live broadcast every Wednesday on Blab at 12 pm ET if you ever want to watch me prepare my dishes. The shows are also on my youtube channel
Mary @ LOVE the secret ingredient
You really give a convincing review on this meatloaf, sounds amazing! I haven’t made one in quite a while but it seems like a great meal prep idea!
Chef Dennis Littley
Mary the meatloaf even surprised me, that’s how delicious it was! It’s the first meatloaf I’ve made at home in 20 years.
Larry
Looks very good chef and clever to add the collards. We like our meatloaf to be loose and moist.
Chef Dennis Littley
Thank you, it was a really good meatloaf Larry