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Spicy Meatloaf with Collards

  • Prep Time: 45 minutes
  • Cook Time: 1 hour 15 mins
  • Servings: 8
  • Course: Main Dish

Plenty of dark leafy greens deliver the moisture needed to balance lean ground pork and beef in this spicy meatloaf recipe. Wrap leftovers up in Reynolds KITCHENS™ Quick Cut™ Plastic Wrap (slice the loaf first, if you like), and make meatloaf sandwiches. Serve with a little extra ketchup on the side!

Reynolds Kitchens® Tips

Reynolds Kitchens Tip

Reynolds KITCHENS™ Quick Cut™ Plastic Wrap features an easy to use Built-In Slide Cutter that gives you get a clean cut every time and conveniently stays locked in place when not in use. Never lose the end of the roll thanks to the innovative Starter Edge™.


  • 1 1/2 pounds collard greens (about 2 bunches)
  • 2 tablespoons extra-virgin olive oil
  • 1 cup diced onion
  • 3 cloves garlic, minced
  • 1 teaspoon kosher salt, divided
  • 1-2 tablespoons hot sauce
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground pepper
  • 1 1/2 cups coarse fresh breadcrumbs, preferably whole-wheat
  • 1/2 cup reduced-fat milk
  • 1 pound 90%-lean ground beef or bison
  • 1 pound lean ground pork
  • 2 large eggs, lightly beaten
  • 3/4 cup ketchup, divided


Step 1

Strip collard leaves from stems (discard stems); finely chop.

Step 2

Heat oil in a large pot over medium heat. Add onion and cook, stirring occasionally, until soft, about 3 minutes. Add the collards, garlic and 1/2 teaspoon salt; cook, stirring, until bright green, about 2 minutes. Add hot sauce to taste, Worcestershire, cumin, paprika and pepper; continue to cook until the greens are completely wilted, 2 to 4 minutes more. Transfer the mixture to a large bowl and let cool slightly, stirring occasionally, about 15 minutes.

Step 3

Combine breadcrumbs and milk in a medium bowl and let stand for about 10 minutes.

Step 4

Preheat oven to 350°F. Coat a large rimmed baking sheet with cooking spray.

Step 5

Add beef (or bison), pork, eggs, 1/2 cup ketchup, the breadcrumbs and the remaining 1/2 teaspoon salt to the greens. Gently mix by hand to combine. Form into a large, long loaf, 4 to 6 inches wide, on the prepared baking sheet.

Step 6

Bake the meatloaf for 30 minutes. Brush the top with the remaining 1/4 cup ketchup.

Step 7

Increase the oven temperature to 400°. Continue baking until an instant-read thermometer inserted into the center registers 165°F, 25 to 35 minutes. Let rest 10 minutes before cutting into 8 slices.

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