Hawaiian Meatloaf

With such a busy month behind me I wanted to treat us with a nice meal. Selling and buying a house not only leaves little time for cooking, but eating pizzas and burgers resulted in a permanent life belt around my waist. Graduation and birthday parties, baby shower all provided great food, but there is nothing better than a good homemade meal. These individual meatloaves are flavorful and simple to make. I paired them up with Spätzle (German dumplings) which complemented their subtle heat. Being stuffed into the collard greens makes me believe that Hawaii adopted this recipe from Bosnian cuisine. Everyone knows that we’re famous for stuffing everything 🙂



1 bunch Collard Greens
1 pound Ground Pork

1 teaspoon Salt
2 teaspoon Ground Cumin
1 teaspoon Red Pepper Flakes
2 teaspoons Onion Powder
1 teaspoon Garlic Powder
1 teaspoon dried Cilantro (can substitute with Oregano)
¼ teaspoon ground Nutmeg
¼ cup Breadcrumbs
2 tablespoon Oil
1 ½ cups Chicken Stock
Ham or Bacon (optional)



Preheat oven to 400 degrees F. Bring a large pot of salted water to a boil. Trim the stems from the collard greens removing as much as possible (see picture).

Cook the collards for 4 minutes until soft and pliable. I added a piece of bacon to the water to add extra flavor to the collards, but it is not required. Drain collards and set aside.
In a large bowl, mix together pork, salt, cumin, pepper flakes, onion and garlic powder, cilantro, breadcrumbs and oil. Divide into four sections to form oblong patties.
Wrap each patty in 3 or 4 collard leaves (depending how big your bunch was). If leaves are on the smaller size, lay them next to each other making sure they overlap before wrapping.
Place patties seam side down in the small (8 by 8-inch) baking dish. Add enough stock to reach ¼ of the way up the stuffed greens. If desired, add the same bacon pieces cooked with collard. Cover with heavy-duty aluminum foil and bake for about 40 minutes.

Cook Spätzle according to the package directions. You can buy them at Meijer or substitute with rice.

In a large skillet, brown bacon pieces. Drain Spätzle and add to the skillet. Gently toss to cover completely with bacon grease. Add salt and pepper to taste. Serve.

Follow me


publisher and creative director at All that's Jas
Jas is a cheesecake addict and the author of Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates or purchase the full version below. To learn more about Jas visit her About page.
Follow me
Previous Story
Next Story

Your visits and your comments are greatly appreciated. I LOVE reading them, they motivate me to keep going and keep improving. If you have a question, please feel free to leave it here, email me, or message me on Facebook. Thank you so much for stopping by at All that's Jas, so let's talk :)