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© Meredith Corporation. All rights reserved. Used with permission.
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°F. Coat a large rimmed baking sheet with cooking spray.
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°. 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.