Protein Swap | Sausage Meatloaf & Baked Bean Skillet
with Nut- & Seed-Topped Kale Slaw
Cooking time
25 minutes
Servings
2/4
Calories
750 /serving
Heartier and homier does not exist! On the one hand, you’ve got traditional meatloaf jammed with BBQ flavours and fluffy with ground sausage meat. On the other, you've got tangy-sweet white beans. The best part: this full-on protein party bakes in one pan.
We will send you:
- 250g Canadian-raised mild Italian pork sausage meat
- 100g Radishes
- 0.5 Bunch of kale
- 10ml Worcestershire sauce
- 25g Nuts & Seeds salad topper
- 30ml Vegetable demi-glace
- 30ml Apple cider vinegar
- 30ml BBQ sauce
- 7g Honey
- 398ml White kidney beans (canned)
- 20g Panko
- 10g Sweet & Smoky BBQ spices (brown sugar, paprika, salt, onion, cumin, coriander seeds, mustard, canola oil, cellulose fiber (anti-caking agent), Cayenne pepper, black pepper, hickory smoke flavour)
Contains: Anchovies • Barley • Cashews • Mustard • Soy • Sulphites • Wheat
You will need:
Basting brush
Large oven-safe pan
Oil
Salt & pepper (S&P)
Strainer
Total Fat
38 g
Saturated Fat
9 g
Sodium
1870 mg
Total Carb
68 g
Sugars
19 g
Protein
40 g
Fibre
17 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- Drain and rinse the kidney beans.
- Remove the kale leaves from the stems; thinly slice the leaves.
- Thinly slice the radishes.
Prepare the meatloaf
- In a medium bowl, combine the turkey, spices, panko, Worcestershire sauce, ½ the demi-glace and S&P.
- Form into 1 small loaf (double for 4 portions) 1-inch high.
- Brush with ½ the BBQ sauce.
Bake the meatloaf & kidney beans
- In a large, oven-safe pan, combine the kidney beans, remaining demi-glace and BBQ sauce, ½ cup water (double for 4 portions) and S&P.
- Top with the meatloaf* and bake, 15 to 18 min., until cooked through.
- Transfer the meatloaf to a cutting board and thinly slice crosswise.
Make the slaw
- Meanwhile, in a large bowl, combine the vinegar, honey, 2 tbsp oil (double for 4 portions) and S&P.
- Add the kale and massage, 1 to 2 min., until softened.
- Add the radishes and salad topper; toss well.
Plate your dish
- Divide the meatloaf, kidney beans and slaw between your plates. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
