Protein Swap | Coffee-BBQ Glazed Pork Meatloaf
with Creamy Labneh Mash & Lemony Salad
Cooking time
25 minutes
Servings
2/4
Calories
750 /serving
Make meatloaf’s wildest dreams come true! This weeknight classic comes out of the Air Fryer moist, juicy and generously browned. Layer the flave with BBQ sauce spiked with our Espresso Yourself spices, and luxe up potato mash with scallion and thick, creamy labneh.
We will send you:
- 250g Canadian-raised lean ground pork
- 450g Potatoes
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 2 Garlic cloves
- 1 Scallion
- 1 Lemon
- 30ml Organic BBQ sauce (no added sugar)
- 20g Panko
- 30ml Labneh
- 8g Espresso Yourself spices (brown sugar, salt, espresso coffee, black pepper, ancho chili pepper, onion, garlic, coriander, oregano, cloves, thyme)
Contains: Eggs, Milk, Mustard, Sulphites, Wheat
You will need:
Medium pot
Strainer
Basting brush
Oil
1 or 2 tbsp Butter
Salt & pepper (S&P)
1 or 2 Eggs
Air fryer
Peeler
Total Fat
43 g
Saturated Fat
13 g
Sodium
660 mg
Total Carb
63 g
Sugars
9 g
Protein
36 g
Fibre
7 g
Preparation
Make the mash
- Preheat the air fryer to 350°F. Lightly oil the basket. Bring a medium pot of salted water to a boil.
- Peel and medium-dice the potatoes.
- Add to the pot of boiling water and boil, 14 to 16 min., until very tender.
- Reserving ½ cup cooking water (double for 4 portions), drain and return to the pot. Off the heat, add the labneh and 1 tbsp butter (double for 4 portions).
- Mash, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P.
Fry the meatloaf
- Meanwhile, mince the garlic.
- In a large bowl, combine the beef, garlic, panko, 1 egg (double for 4 portions), ⅓ of the spices and S&P.
- Form into 1 large loaf* (double for 4 portions).
- Place in the air fryer basket and fry, 13 to 15 min., until cooked through.
Make the spiced BBQ sauce & glaze the meatloaf
- Meanwhile, in a small bowl, combine the BBQ sauce and remaining spices.
- When the meatloaf is cooked through, brush with the spiced BBQ sauce.
- Fry, 3 to 5 min., until glazed.
- Transfer to a cutting board and cut crosswise into 4 pieces.
Mise en place
- Meanwhile, juice the lemon.
- Thinly slice the scallion crosswise, separating the white bottom and green top.
Make the salad
- In a second large bowl, combine the lemon juice, green top of the scallion, 2 tbsp oil (double for 4 portions) and S&P.
- Add the baby greens; toss well.
Finish & serve
- To the pot of mash, add the white bottom of the scallion; stir well.
- Divide the mash between your plates.
- Top with the meatloaf.
- Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
