Hoisin-Glazed Meatloaf

with Miso Mashed Potatoes & Roasted Cabbage

40 MIN

4 Servings

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From the Test Kitchen

We’re putting a few Asian-style twists on this homestyle dish by mixing together sweet hoisin sauce and ketchup to make the glaze for our meatloaf—plus adding a bit of savory miso paste to finish our mashed potatoes.

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Nutrition

PER SERVING
Calories

840 Cals (est.)

View Full Nutrition

fresh

ingredients

1⅛ lbs Ground Beef
1 Pasture-Raised Egg
1 lb Cabbage
1¼ lbs Golden Potatoes
½ cup Asian-Style Sautéed Aromatics
¼ cup Hoisin Sauce
3 Tbsps Ketchup
3 Tbsps Sweet White Miso Paste
1¼ cups Panko Breadcrumbs
1 Tbsp Vegetarian Ponzu Sauce
1 tsp Black & White Sesame Seeds

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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 salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut out and discard the core of the cabbage; large dice the leaves. Medium dice the potatoes. In a bowl, combine the ketchup and hoisin sauce.

2 Prepare the cabbage:

Place the diced cabbage on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan.

3 Form & bake the meatloaf:

In a large bowl, combine the beef, breadcrumbs, egg, and sautéed aromatics; season with salt and pepper. Gently mix to combine. Transfer to the other side of the sheet pan of prepared cabbage. Shape the mixture into a tightly packed loaf, about 10 inches by 3 inches. Evenly top with half the glaze. Bake 24 to 26 minutes, or until the cabbage is tender when pierced with a fork and the meatloaf is cooked through (an instant-read thermometer inserted into the meatloaf should register 165°F). Remove from the oven.

4 Cook & mash the potatoes:

While the meatloaf and cabbage bake, 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.

5 Finish & serve your dish:

Top the baked meatloaf with the remaining glaze. Carefully transfer to a cutting board; slice crosswise. Evenly top the roasted cabbage with the ponzu sauce; carefully toss to coat. Serve the sliced meatloaf with the mashed potatoes and finished cabbage. Garnish the meatloaf with the sesame seeds Enjoy!