Meat Loaf Roasted With Cabbage
A hearty meat loaf roasted atop tender cabbage, blending savory flavors and comforting textures, perfect for family dinners and hearty gatherings.
Ingredients
Instructions
- Remove outer leaves of the cabbage.
- Cut the cabbage into fourths and remove the stalks.
- Break the cabbage leaves apart and cover the bottom of a roaster with them.
- Sprinkle the cabbage with salt and pour a little boiling water over it.
- Put on the cover and steam until the cabbage is slightly wilted.
- Mix and beat the meat loaf ingredients well.
- Form two oblong loaves with the meat mixture and place them on top of the cabbage.
- Place the roaster in the oven and roast for about 2 hours.
- Turn the loaves occasionally and stir the cabbage.
Tips & Substitutions
For added moisture, consider substituting half the boiled potato with mashed sweet potato. If you prefer a leaner dish, use ground turkey or chicken instead of pork. For extra flavor, mix in some Worcestershire sauce or barbecue sauce into the meat mixture. Ensure the cabbage is steamed just enough to soften but not lose its crunch; this will enhance the overall texture of the dish.
Serving Suggestions
Serve the meatloaf hot, garnished with fresh herbs for a pop of color. Pair it with creamy mashed potatoes or a simple green salad for a balanced meal. This dish also goes great with a side of Ro'S Killer Beans for a hearty, satisfying dinner. You can drizzle a little gravy over the meatloaf for added richness.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the meatloaf and cabbage in an oven-safe dish, cover with foil, and warm in a preheated oven at 350°F (175°C) until heated through, about 20-25 minutes. Alternatively, you can microwave individual portions until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Meat Loaf Roasted With Cabbage contains roughly 925 calories, with 50g protein, 97g carbohydrates, and 37g fat. It is an excellent source of protein (100% of the Daily Value), potassium (43% of the Daily Value), and vitamin C (40% of the Daily Value), and a good source of dietary fiber and calcium. Note that it is relatively high in sodium, at 2010mg per serving (87% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat for the meatloaf?
Yes, you can substitute the ground round steak and pork with other meats like ground turkey, chicken, or even a meat blend. Each type will give a different flavor profile, so choose what you prefer. Just ensure the fat content is balanced to keep the meatloaf moist.
How do I know when the meatloaf is done cooking?
The meatloaf is done when it reaches an internal temperature of 160°F (70°C). To check, insert a meat thermometer into the center of the loaf. The juices should run clear, and the exterior should be browned. Allow it to rest for 10 minutes before slicing for the best results.
Can I prepare the meat mixture in advance?
Absolutely! You can prepare the meat mixture a day ahead and store it in the refrigerator. Just make sure to cover it tightly. When ready to cook, let it come to room temperature for about 30 minutes before placing it on the cabbage and roasting to ensure even cooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).