Asian-Style Pork Meatloaf with Miso Mashed Potatoes & Bok Choy
Customer Favorite

Asian-Style Pork Meatloaf

with Miso Mashed Potatoes & Bok Choy

Group Created with Sketch. 50 min
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 740 Cals/serving
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We’re putting an Asian twist on homestyle meatloaf by baking it with an irresistibly savory-sweet soy glaze—a delicious complement to the miso paste in our mashed potatoes. A side of bok choy, oven-steamed in a foil packet with a blend of aromatics, rounds out the dish.

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Prepare the ingredients & make the glaze:
1 Prepare the ingredients & make the glaze:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel and medium dice the potatoes. If necessary, peel 2 cloves of garlic, then roughly chop. Peel and finely chop the ginger. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, combine the prepared garlic, ginger, and white bottoms of the scallions. Cut off and discard the root end of the bok choy; roughly chop. In a bowl, combine the soy glaze, hoisin sauce, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

Cook & mash the potatoes:
2 Cook & mash the potatoes:

Add the diced potatoes to the pot of boiling water. Cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the miso paste and 1 tablespoon of olive oil. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.

Form & start the meatloaf:
3 Form & start the meatloaf:

While the potatoes cook, line a sheet pan with foil. In a large bowl, combine the pork, breadcrumbs, and half the prepared garlic mixture (stirring before adding). Gently mix to combine. Transfer to the foil. Shape the mixture into a tightly-packed loaf, about 7 inches by 2 inches. Evenly top with half the glaze. Bake the meatloaf 10 minutes. Leaving the oven on, remove from the oven.

Start the bok choy:
4 Start the bok choy:

While the meatloaf bakes, place a large, rectangular piece of foil on a work surface. Place the chopped bok choy on one side of the foil. Add the remaining prepared garlic mixture and 1 tablespoon of water. Drizzle with olive oil and season with salt and pepper; toss to combine. Fold the foil in half over the seasoned bok choy. Fold the three open edges inwards to completely seal the packet.

Finish the meatloaf & bok choy:
5 Finish the meatloaf & bok choy:

Carefully place the foil packet of seasoned bok choy on the other side of the sheet pan of baked meatloaf. Bake 10 to 12 minutes, or until the meatloaf is cooked through (an instant-read thermometer should register 160°F). Remove from the oven and let rest at least 2 minutes. Carefully open the packet of cooked bok choy. Transfer the meatloaf to a cutting board.

Slice the meatloaf & serve your dish:
6 Slice the meatloaf & serve your dish:

Slice the finished meatloaf crosswise. Serve the sliced meatloaf with the mashed potatoes and finished bok choy. Top the meatloaf with the remaining glaze. Garnish with the sliced green tops of the scallions. Enjoy!

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Prepare the ingredients & make the glaze:
1 Prepare the ingredients & make the glaze:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel and medium dice the potatoes. If necessary, peel 2 cloves of garlic, then roughly chop. Peel and finely chop the ginger. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, combine the prepared garlic, ginger, and white bottoms of the scallions. Cut off and discard the root end of the bok choy; roughly chop. In a bowl, combine the soy glaze, hoisin sauce, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

2 Cook & mash the potatoes:

Add the diced potatoes to the pot of boiling water. Cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the miso paste and 1 tablespoon of olive oil. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.

Cook & mash the potatoes:
Form & start the meatloaf:
3 Form & start the meatloaf:

While the potatoes cook, line a sheet pan with foil. In a large bowl, combine the pork, breadcrumbs, and half the prepared garlic mixture (stirring before adding). Gently mix to combine. Transfer to the foil. Shape the mixture into a tightly-packed loaf, about 7 inches by 2 inches. Evenly top with half the glaze. Bake the meatloaf 10 minutes. Leaving the oven on, remove from the oven.

4 Start the bok choy:

While the meatloaf bakes, place a large, rectangular piece of foil on a work surface. Place the chopped bok choy on one side of the foil. Add the remaining prepared garlic mixture and 1 tablespoon of water. Drizzle with olive oil and season with salt and pepper; toss to combine. Fold the foil in half over the seasoned bok choy. Fold the three open edges inwards to completely seal the packet.

Start the bok choy:
Finish the meatloaf & bok choy:
5 Finish the meatloaf & bok choy:

Carefully place the foil packet of seasoned bok choy on the other side of the sheet pan of baked meatloaf. Bake 10 to 12 minutes, or until the meatloaf is cooked through (an instant-read thermometer should register 160°F). Remove from the oven and let rest at least 2 minutes. Carefully open the packet of cooked bok choy. Transfer the meatloaf to a cutting board.

6 Slice the meatloaf & serve your dish:

Slice the finished meatloaf crosswise. Serve the sliced meatloaf with the mashed potatoes and finished bok choy. Top the meatloaf with the remaining glaze. Garnish with the sliced green tops of the scallions. Enjoy!

Slice the meatloaf & serve your dish: