Grilled Mini BBQ Meatloaf and Potato Salad
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Grilled Mini BBQ Meatloaf and Potato Salad

Grilled Mini BBQ Meatloaf and Potato Salad

with Grilled Garlic Zucchini


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time10 minutes


serving amount

250 g

Ground Beef

1 tbsp

BBQ Seasoning

(May contain Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat)

¼ cup

Panko Breadcrumbs

(Contains Wheat)

4 tbsp

BBQ Sauce

300 g

Yellow Potato

4 tbsp


(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)

1 tbsp

White Wine Vinegar

(Contains Sulphites)

7 g


3 unit(s)


1 unit(s)


1 tsp

Garlic Salt

(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)


Nutrition Values

Calories370 kcal
Fat22 g
Saturated Fat3 g
Carbohydrate40 g
Sugar5 g
Dietary Fiber4 g
Protein6 g
Cholesterol25 mg
Sodium1110 mg
Trans Fat0.1 g
Potassium1050 mg
Calcium75 mg
Iron2.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.



Cut potatoes into 1/2-inch pieces. Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min. While potatoes cook, whisk mayo and vinegar together in a medium bowl. Season with salt and pepper. Once tender, drain potatoes, then transfer to bowl with dressing. Place bowl in fridge to cool.


Cut zucchini half cross-wise, then quarter each half into spears. Cut celery into 1/4-inch pieces. Thinly slice chives. Add hard-boiled egg in a small bowl. Roughly mash egg. Season with 1/4 tsp garlic salt and pepper.


Add ground beef, BBQ seasoning, panko, half the chives, 1/4 tsp garlic salt and pepper to a large bowl, then combine. Shape into 4-equalized balls.


Add meatballs to grill one side of the grill. Using a spatula, flatten meatballs to 1 1/2-inches. Brush with some of the BBQ sauce. Add zucchini to the other side of the grill. Close lid and grill meatloaves and zucchini, flipping both once, until cooked through, 5-6 min per side.** Brush meatloaves with more BBQ sauce when flipped. Once cooked, remove from grill and cover to keep warm.


Add celery, mashed egg and remaining chives to the bowl with potatoes. Toss to combine. Season with salt and pepper, to taste.


Season zucchini with 1/4 tsp salt (dbl for 4 ppl) and pepper. Divide meatloaves, zucchini and potato salad between plates.