Spicy Meatloaf with Collard Greens

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!

• Diner Style Meatloaf
• Spaghetti and Meatballs
• Irish Cottage Pie
• Four Bean Beef And Beer Chili

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5 from 2 votes

Spicy Meatloaf – adapted from Eating Well Magazine

Eating healthy can also be delicious. You’ll love this spicy meatloaf that’s made up of beef, pork and collard greens. I promise your family won’t say meatloaf again! It’s over the top delicious!

Prep Time15 mins

Cook Time30 mins

Total Time45 mins

Course: Entree

Cuisine: American

Servings: 8

Calories: 481kcal

Author: Chef Dennis Littley

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

US Customary – Metric

Cook ModePrevent your screen from going dark

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.

Nutrition

Calories: 481kcal | Carbohydrates: 26g | Protein: 25g | Fat: 29g | Saturated Fat: 10g | Cholesterol: 123mg | Sodium: 807mg | Potassium: 604mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2395IU | Vitamin C: 19.8mg | Calcium: 190mg | Iron: 3.3mg

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