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Spicy Meatloaf with Collards
“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.”
1Strip collard leaves from stems (discard stems); finely chop.
2Heat 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.
3Combine breadcrumbs and milk in a medium bowl and let stand for about 10 minutes.
4Preheat oven to 350°F. Coat a large rimmed baking sheet with cooking spray (see Tip, below).
5Add 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.
6Bake the meatloaf for 30 minutes. Brush the top with the remaining ¼ cup ketchup.
7Increase 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.