Balsamic Glazed Pork Meatloaf with Garlic-Herb Cauliflower & Potatoes
45g of Protein

Balsamic Glazed Pork Meatloaf

with Garlic-Herb Cauliflower & Potatoes

40 MIN
2 Servings
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  • with Ground Pork
    includes 10 oz Antibiotic-Free Ground Pork
  • with Ground Beef
    includes 10 oz No Added Hormones, Pasture-Raised Ground Beef View recipe
  • with Ground Pork

    From the Test Kitchen

    We’re putting a delicious twist on traditional meatloaf by baking it with an irresistible balsamic glaze. For a hearty accompaniment, we’re serving the meatloaf alongside roasted cauliflower and potatoes tossed in garlic-herb butter and parmesan.
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    Dietary Information

    See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

    45g Of Protein
    • Nutrition
      PER SERVING
    • Calories
      830 Cals (est.)
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    fresh
    ingredients
    Balsamic Glazed Pork Meatloaf with Garlic-Herb Cauliflower & Potatoes
    Title
    • 10 oz Ground Pork
    • 1 Pasture-Raised Egg
    • 1 head Romanesco Or White Cauliflower
    • ¾ lb Potatoes
    • ¼ cup Grated Parmesan Cheese
    • ¼ cup Panko Breadcrumbs
    • 3 Tbsps Ketchup
    • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
    • 1 Tbsp Balsamic Vinegar
    • 1 Tbsp Light Brown Sugar
    • 1 oz Garlic & Herb Flavored Butter
    Prepare the ingredients
    1 Prepare the ingredients

    Remove the butter from the refrigerator to soften. Preheat the oven to 450°F. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into small florets. Small dice the potatoes.

    Roast the cauliflower
    2 Roast the cauliflower

    Line two sheet pans with foil. Place the cauliflower florets on one sheet pan. Drizzle with olive oil; season with salt and pepper. Toss to coat and arrange in an even layer. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    Prepare the meatloaf
    3 Prepare the meatloaf

    Meanwhile, in a bowl, combine the pork, spice blend, egg, and breadcrumbs; season with salt and pepper. Gently mix to combine. Transfer to one side of the remaining sheet pan. Shape into a tightly packed loaf, about 7 inches by 3 inches. In a bowl, whisk together the ketchup, sugar, and vinegar; season with salt and pepper. Transfer half the glaze to a separate bowl and set aside for serving. Evenly top the meatloaf with the remaining glaze.

    Roast the meatloaf & potatoes
    4 Roast the meatloaf & potatoes

    Transfer the diced potatoes to the other side of the sheet pan of prepared meatloaf. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 16 to 20 minutes, or until the potatoes are tender when pierced with a fork and the meatloaf is cooked through.* Remove from the oven. Transfer the roasted meatloaf to a cutting board and let rest at least 2 minutes. 

    *The USDA recommends a minimum safe cooking temperature of 160°F for pork.

    Finish the vegetables & serve your dish
    5 Finish the vegetables & serve your dish

    Transfer the roasted potatoes and roasted cauliflower to a bowl. Add the softened butter and half the parmesan; toss to coat. Taste, then season with salt and pepper if desired. Carefully slice the rested meatloaf crosswise. Serve the sliced meatloaf with the finished vegetables. Top the meatloaf with the reserved glaze and remaining parmesan. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Remove the butter from the refrigerator to soften. Preheat the oven to 450°F. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into small florets. Small dice the potatoes.

    2 Roast the cauliflower

    Line two sheet pans with foil. Place the cauliflower florets on one sheet pan. Drizzle with olive oil; season with salt and pepper. Toss to coat and arrange in an even layer. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    Roast the cauliflower
    Prepare the meatloaf
    3 Prepare the meatloaf

    Meanwhile, in a bowl, combine the pork, spice blend, egg, and breadcrumbs; season with salt and pepper. Gently mix to combine. Transfer to one side of the remaining sheet pan. Shape into a tightly packed loaf, about 7 inches by 3 inches. In a bowl, whisk together the ketchup, sugar, and vinegar; season with salt and pepper. Transfer half the glaze to a separate bowl and set aside for serving. Evenly top the meatloaf with the remaining glaze.

    4 Roast the meatloaf & potatoes

    Transfer the diced potatoes to the other side of the sheet pan of prepared meatloaf. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 16 to 20 minutes, or until the potatoes are tender when pierced with a fork and the meatloaf is cooked through.* Remove from the oven. Transfer the roasted meatloaf to a cutting board and let rest at least 2 minutes. 

    *The USDA recommends a minimum safe cooking temperature of 160°F for pork.

    Roast the meatloaf & potatoes
    Finish the vegetables & serve your dish
    5 Finish the vegetables & serve your dish

    Transfer the roasted potatoes and roasted cauliflower to a bowl. Add the softened butter and half the parmesan; toss to coat. Taste, then season with salt and pepper if desired. Carefully slice the rested meatloaf crosswise. Serve the sliced meatloaf with the finished vegetables. Top the meatloaf with the reserved glaze and remaining parmesan. Enjoy!

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