Coffee-Molasses BBQ Meatloaf with Cheddar Cauliflower Mash and Warm Scallion Corn Salad

Name: Coffee-Molasses BBQ Meatloaf with Cheddar Cauliflower Mash and Warm Scallion Corn Salad
Prep time: 25 min
Cook time: 55 min
Total time: 80 min
Yield: 6
Cuisine: Comida Estadounidense
Ingredients: 2 lb ground beef; 1/2 cup breadcrumbs; 1/2 cup milk; 1 large egg; 1 cup yellow onion; 4 cloves garlic; 1 tbsp Worcestershire sauce; 2 tsp smoked paprika; 1 tsp black pepper; 2 tsp salt; 2/3 cup ketchup; 3 tbsp molasses; 1/4 cup strong brewed coffee; 2 tbsp apple cider vinegar; 2 tsp Dijon mustard; 1 tsp hot sauce; 2 lb cauliflower; 2 tbsp butter; 1 cup sharp cheddar cheese; 1/2 cup sour cream; 2 cups corn kernels; 1/3 cup scallions; 1 tbsp olive oil; 1 tbsp brown sugar

An original American-inspired recipe: juicy beef meatloaf glazed with a homemade coffee-molasses BBQ sauce, served with creamy cheddar cauliflower mash and a warm corn and scallion salad with apple cider vinegar. Comforting, flavorful, and ideal for a complete dinner.

25 minPrep

55 minCook

80 minTotal

6Servings

High Protein

Ingredients

Adjust servings

900 g ground beef (85/15 preferiblemente)
60 g breadcrumbs (simple)
120 ml milk (whole or al 2%)
1 unit egg (lightly beaten)
150 g yellow onion (finely chopped, divided)
12 g garlic (chopped, divided)
15 ml Worcestershire sauce
4 g smoked paprika (divided)
3 g black pepper (divided)
12 g salt (divided)
160 ml ketchup (divided)
45 ml molasses
60 ml strong brewed coffee (enfriado)
30 ml apple cider vinegar (divided)
10 g Dijon mustard
5 ml hot sauce (optional)
900 g cauliflower (en floretes)
30 g butter (divided)
120 g sharp cheddar cheese (grated)
120 g sour cream
300 g corn kernels (fresh or congelado)
40 g scallions (sliced finas)
15 ml olive oil
12 g brown sugar

Nutrition facts

per serving

610 kcal

Calories

36 g

Protein

24 g

Carbs

39 g

Fat

4 g

Fiber

20 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairyEggsMustardSulfites

Instructions

1
Preheat the oven to 375°F/190°C. Line a baking sheet or loaf pan with parchment paper or lightly grease it.
2
In a small bowl, mix 1/3 cup (80 ml) ketchup, the molasses, coffee, 1 tablespoon apple cider vinegar, Dijon mustard, brown sugar, hot sauce if using, 1 teaspoon smoked paprika, a pinch of black pepper, and half of the minced garlic. Set this coffee BBQ glaze aside.
3
In a skillet over medium heat, melt 1 tablespoon butter. Cook 100 g (about 2/3 cup) of the chopped onion for 4 to 5 minutes until softened. Add half of the remaining garlic and cook 30 seconds more. Let cool for 5 minutes.
4
In a large bowl, combine the ground beef, breadcrumbs, milk, egg, sautéed onion and garlic, Worcestershire sauce, remaining ketchup, 1 teaspoon salt, remaining smoked paprika, and half of the remaining black pepper. Mix just until combined without overworking.
5
Shape into a long loaf on the baking sheet or place the mixture into a loaf pan. Brush the top with half of the coffee BBQ glaze. Bake at 375°F/190°C for 35 minutes.
6
Meanwhile, place the cauliflower in a pot with water and 1/2 teaspoon salt. Bring to a boil and cook for 12 to 15 minutes until very tender. Drain very well.
7
Transfer the drained cauliflower to a food processor or mash it in the pot. Add the sour cream, cheddar, the remaining 1 tablespoon butter, 1/2 teaspoon salt, and a little of the remaining black pepper. Process or mash until creamy. Keep warm over very low heat or covered.
8
Heat a large skillet with the olive oil over medium-high heat. Add the corn and remaining onion. Cook for 4 to 6 minutes until the corn is hot and lightly golden. Stir in the scallions, the remaining 1 tablespoon apple cider vinegar, a pinch of salt, and the remaining black pepper. Cook 1 minute more and remove from the heat.
9
Remove the meatloaf from the oven, brush on the remaining glaze, and bake 10 to 15 minutes more at 375°F/190°C, until it reaches an internal temperature of 160°F/71°C.
10
Let the meatloaf rest for 10 minutes before slicing. Serve each portion with cheddar cauliflower mash and the warm scallion corn salad.

Chef tips

For a juicier meatloaf, avoid overmixing the meat. If you want more caramelized edges, bake it free-form on a sheet pan instead of in a loaf pan. Drain the cauliflower very well so the mash stays thick and not watery.

Substitutions

You can substitute the beef with ground turkey, though the flavor will be lighter. Cheddar can be replaced with Monterey Jack. If you do not have molasses, use cane syrup or a mix of honey and a little brown sugar. For a gluten-free version, use gluten-free breadcrumbs and make sure the Worcestershire sauce is suitable.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
View on Amazon
Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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