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Donna Cavalier

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Barbecue Pork Meatloaves with Coleslaw and Sweet Potato Wedges

Barbecue Pork Meatloaf plate
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Gail asked me to make this at least 3 times per week. I guess that says it all. Actually, I’m not generally a big fan of barbecue sauce, so I didn’t expect to enjoy this dinner very much. I can admit when I’m wrong though. I very much enjoyed this dinner. I wouldn’t want it 3 times a week, like Gail does, but it’s definitely worth having again now and then.

The addition of barbecue sauce to the coleslaw was an interesting and tasty idea. I was a little concerned about following that instruction, as it didn’t sound appealing, but again…I was wrong. The coleslaw was very good. In addition to the barbecue sauce, it also had mayo and white wine vinegar mixed in. Plus salt and pepper and a bit of sugar as well.

I always dig the sweet potato wedges. That’s going to become a staple in the Cavalier house, I can tell.

The meatloaf (they are so cute as little individual loaves, aren’t they?) was moist and yummy. It had a different taste and texture than most because it was made from ground pork instead of ground beef. That’s one of the reasons Gail liked it so much.

For those who like their barbecue sauce a certain way, you should know that this is a sweet sauce, not a spicy one.

This was an easy dish to make, so it’s a winner for me all around.

 

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Tip

Glance through the recipe instructions before you begin. Some recipes ask you to chop veggies in the middle of the process, usually while something else is cooking on the stove. I recommend ignoring those instructions. Instead, prep all your veggies before you do anything else. (You can preheat your oven during this time). If you are anything like me, trying to chop vegetables while watching over the cooking process will usually end up with overcooked or burned food, or even knicked fingers.


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