Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
- 1 pound ground chuck
- 1 pound ground pork
- 12 ounces collard greens washed and chopped
- 1 cup diced onion
- 4 cloves garlic finely chopped
- 2 tablespoons olive oil
- 1 tablespoon hot sauce optional
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon black pepper
- 1 teaspoon sea salt
- 1 1/2 cup fresh breadcrumbs
- 1/2 cup milk
- 2 large eggs lightly beaten
- 3/4 cup ketchup
preheat oven to 350 degrees
In a large hot saute pan add olive oil, garlic, onions, collard greens. Season with sea salt and black pepper to taste. Saute about 2 minutes or until the collards are bright green.
Add hot sauce, Worcestershire and spices and continue to saute until greens are wilted.
Transfer mixture to a large bowl and allow to cool.
Combine bread crumbs and milk and allow to set for 5-10 minutes
Add beef, pork, breadcrumbs (squeeze out all of the milk and discard before adding bread crumbs), 1/2 cup ketchup, eggs and 1/2 teaspoon salt to the greens.
Mix together thoroughly but gently. Do not overmix, the meatloaf will get tough.
Form meat into a loaf in a large prepared baking dish or sheet. Use parchment paper or spray dish with pan spray prior to placing meatloaf in pan.
Bake meatloaf for 30 minutes, then remove from oven and brush the top with the remaining ketchup.
Continue baking at 400 degrees for 30 minutes. Make sure to check your internal temp with a thermometer, it must read at least 165 degrees to be fully cooked.
Let meatloaf rest for 10 minutes before slicing.