Spicy Meatloaf with Collards

Spicy Meatloaf with Collards

7 Reviews
From: EatingWell Magazine, September/October 2015

Plenty of dark leafy greens deliver the moisture needed to balance lean ground pork and beef in this spicy meatloaf recipe. Serve any leftovers with extra ketchup as meatloaf sandwiches.

Ingredients 8 servings

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  • 1½ pounds collard greens (about 2 bunches)
  • 2 tablespoons extra-virgin olive oil
  • 1 cup diced onion
  • 3 cloves garlic, minced
  • 1 teaspoon kosher salt, divided
  • 1-2 tablespoons hot sauce, such as Tabasco
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon ground pepper
  • 1½ cups coarse fresh breadcrumbs, preferably whole-wheat
  • ½ cup reduced-fat milk
  • 1 pound 90%-lean ground beef or bison
  • 1 pound lean ground pork
  • 2 large eggs, lightly beaten
  • ¾ cup ketchup, divided


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  1. Strip collard leaves from stems (discard stems); finely chop.
  2. Heat oil in a large pot over medium heat. Add onion and cook, stirring occasionally, until soft, about 3 minutes. Add the collards, garlic and ½ teaspoon salt; cook, stirring, until bright green, about 2 minutes. Add hot sauce to taste, Worcestershire, cumin, paprika and pepper; continue to cook until the greens are completely wilted, 2 to 4 minutes more. Transfer the mixture to a large bowl and let cool slightly, stirring occasionally, about 15 minutes.
  3. Combine breadcrumbs and milk in a medium bowl and let stand for about 10 minutes.
  4. Preheat oven to 350°F. Coat a large rimmed baking sheet with cooking spray (see Tip, below).
  5. Add beef (or bison), pork, eggs, ½ cup ketchup, the breadcrumbs and the remaining ½ teaspoon salt to the greens. Gently mix by hand to combine. Form into a large, long loaf, 4 to 6 inches wide, on the prepared baking sheet.
  6. Bake the meatloaf for 30 minutes. Brush the top with the remaining ¼ cup ketchup.
  7. Increase the oven temperature to 400 degrees . Continue baking until an instant-read thermometer inserted into the center registers 165°F, 25 to 35 minutes. Let rest 10 minutes before cutting into 8 slices.
  • Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.

Nutrition information

  • Serving size: 1 slice ( ½-inch)
  • Per serving: 316 calories; 14 g fat(4 g sat); 4 g fiber; 21 g carbohydrates; 28 g protein; 87 mcg folate; 117 mg cholesterol; 8 g sugars; 4 g added sugars; 2,756 IU vitamin A; 20 mg vitamin C; 195 mg calcium; 3 mg iron; 573 mg sodium; 560 mg potassium
  • Nutrition Bonus: Vitamin A (55% daily value), Vitamin C (33% dv), Folate (22% dv), Calcium (20% dv)
  • Carbohydrate Servings:
  • Exchanges: ½ starch, 1 vegetable, ½ other carbohydrate, 3 lean meat, ½ medium-fat meat, ½ fat

Reviews 7

November 30, 2018
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By: Gloria Landholt
My family loved it ! I used ground turkey thighs instead of pork the second time I made it and it still turned out great
January 06, 2017
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By: Lucy M. Casale
I LOVE this recipe! I've swapped in kale for the collards -- delicious!
April 29, 2016
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By: EatingWell User
Great way to sneak leafy greens into your diet (; Great recipe! I didn't think I would like the collard greens, but this recipe proved me wrong. Instead of making it with ground beef/bison and ground pork, I used 2 lbs of ground turkey meat. I tried it both ways, but in my opinion the turkey was SO much better (and healthier too!). Cons: None (:
January 30, 2016
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By: EatingWell User
This is Geuuuudddd Collards really tenderize this melt-in-your mouth meatloaf. The herbs and spices are just the right amount of bold flavors -- not too spicy at all. Pros: Healthy but full of flavor Cons: None
October 19, 2015
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By: EatingWell User
I love this recipe! I love this recipe! This recipe perfectly highlights collards without the usage of too much sodium. Typically, potatoes go well with meatloaf but it always seems too heavy to me. I paired it with mashed cauliflower and loved the combo. Definitely putting this on our fall food rotation. Pros: The greens really do keep the meatloaf moist (which is the difference between good/bad meatloaf)
October 01, 2015
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By: EatingWell User
Delicious! This recipe was great. I saw it in the magazine and decided to make it with extra meatball/meatloaf mix (combination of beef, pork and veal) that I bought. I am gluten and dairy free so I substituted water for the milk and 1/2 cup of gluten-free bread crumbs and 1/2 cup of gluten free quick oats for the 1 cup of breadcrumbs. I also substituted kale for the collard greens as I had a bunch of that already on hand (I removed all of the thick stems and chopped up pretty small). It turned out awesome - super moist and delicious. My husband loved it and requested that it be added to the rotation. Thanks for the great recipe - love incorporating greens in creative ways!! Pros: So many greens!!
August 27, 2015
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By: EatingWell User
Delicious, moist Both my husband and I loved this recipe. It was flavorful and packed with greens. I used both tablespoons of hot sauce and panko breadcrumbs (all that we had in the house), but other than that followed the recipe exactly.
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