- 1 ½ 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, such as Tabasco
- 1 tablespoon Worcestershire sauce
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon ground pepper
- 1 ½ cups coarse fresh breadcrumbs, preferably whole-wheat
- ½ cup reduced-fat milk
- 1 pound 90%-lean ground beef or bison
- 1 pound lean ground pork
- 2 large eggs, lightly beaten
- ¾ cup ketchup, divided
Strip collard leaves from stems (discard stems); finely chop.
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.
Combine breadcrumbs and milk in a medium bowl and let stand for about 10 minutes.
Preheat oven to 350 degrees F. Coat a large rimmed baking sheet with cooking spray (see Tip, below).
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.
Bake the meatloaf for 30 minutes. Brush the top with the remaining 1/4 cup ketchup.
Increase the oven temperature to 400 degrees . Continue baking until an instant-read thermometer inserted into the center registers 165 degrees F, 25 to 35 minutes. Let rest 10 minutes before cutting into 8 slices.
Nutrition Facts
1/2 Starch, 1 Vegetable, 1/2 Other Carbohydrate, 3 Lean Meat, 1/2 Medium-Fat Meat, 1/2 Fat