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.

Cook Time:
45 mins
Additional Time:
1 hr 15 mins
Total Time:
2 hrs
8 servings


  • 1 ½ 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

  • 1 ½ 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


  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 1/2 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 degrees F. Coat a large rimmed baking sheet with cooking spray (see Tip, below).

  5. Add beef (or bison), pork, eggs, 1/2 cup ketchup, the breadcrumbs and the remaining 1/2 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 1/4 cup ketchup.

  7. Increase the oven temperature to 400 degrees . Continue baking until an instant-read thermometer inserted into the center registers 165 degrees 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 Facts (per serving)

316 Calories
14g Fat
21g Carbs
28g Protein
Nutrition Facts
Servings Per Recipe 8
Serving Size 1 slice (1/2-inch)
Calories 316
% Daily Value *
Total Carbohydrate 21g 8%
Dietary Fiber 4g 13%
Total Sugars 8g
Added Sugars 4g 8%
Protein 28g 57%
Total Fat 14g 18%
Saturated Fat 4g 22%
Cholesterol 117mg 39%
Vitamin A 2756IU 55%
Vitamin C 20mg 23%
Folate 87mcg 22%
Sodium 574mg 25%
Calcium 195mg 15%
Iron 3mg 16%
Magnesium 53mg 13%
Potassium 560mg 12%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Related Articles