Hoisin-Glazed Meatloaf with Sesame Mashed Potatoes & Roasted Cabbage
Chef Favorites

Hoisin-Glazed Meatloaf

with Sesame Mashed Potatoes & Roasted Cabbage

40 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

Available Options

  • with Ground Beef
    includes 18 oz No Added Hormones, Pasture-Raised Ground Beef
  • with Prime Ground Beef
    includes 24 oz No Added Hormones, Antibiotic-Free, USDA Prime Ground Beef View recipe
    • with Ground Beef

    From the Test Kitchen

    We’re putting a few umami 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 fragrant sesame oil to finish our mashed potatoes. A vibrant side of roasted cabbage tossed with citrusy ponzu sauce adds bright contrast to the deeply savory flavors of the hearty meatloaf.
    CLICK FOR RECIPE CARD

    Get Cooking
    • Nutrition
      PER SERVING
    • Calories
      710 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download

    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Hoisin-Glazed Meatloaf with Sesame Mashed Potatoes & Roasted Cabbage
    Title
    • 18 oz Ground Beef
    • 1 Pasture-Raised Egg
    • 1 lb Red Cabbage
    • 1¼ lbs Potatoes
    • ¼ cup Hoisin Sauce
    • 3 Tbsps Ketchup
    • 1¼ cups Panko Breadcrumbs
    • 1 Tbsp Vegetarian Ponzu Sauce
    • 3 Tbsps East Asian-Style Sautéed Aromatics
    • 1 tsp Black & White Sesame Seeds
    • 1 Tbsp Sesame Oil
    time-saving
    tips & techniques
    How To: Hold a Chef's Knife
    How To: Properly Salt Cooking Water
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare the ingredients & make the glaze
    1 Prepare the ingredients & make the glaze

    Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up 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.

    Season the cabbage
    2 Season 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.

    Form & roast the meatloaf
    3 Form & roast the meatloaf

    Transfer half the glaze to a separate bowl; set aside. In a 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 seasoned cabbage. Shape the mixture into a tightly packed loaf, about 10 inches by 3 inches. Evenly top with the remaining glaze. Roast 24 to 26 minutes, or until the cabbage is tender when pierced with a fork and the meatloaf is cooked through.* Remove from the oven. Let the roasted meatloaf rest at least 2 minutes.


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

    Cook & mash the potatoes
    4 Cook & mash the potatoes

    Meanwhile, add the diced potatoes to the pot of boiling water. Cook 17 to 19 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the sesame oil 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.

    Finish & serve your dish
    5 Finish & serve your dish

    Carefully transfer the rested meatloaf to a cutting board. Top with the reserved glaze, then 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!

    Tips from Home Chefs

    Hoisin-Glazed Meatloaf

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

    Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up 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 Season 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.

    Season the cabbage
    Form & roast the meatloaf
    3 Form & roast the meatloaf

    Transfer half the glaze to a separate bowl; set aside. In a 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 seasoned cabbage. Shape the mixture into a tightly packed loaf, about 10 inches by 3 inches. Evenly top with the remaining glaze. Roast 24 to 26 minutes, or until the cabbage is tender when pierced with a fork and the meatloaf is cooked through.* Remove from the oven. Let the roasted meatloaf rest at least 2 minutes.


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

    4 Cook & mash the potatoes

    Meanwhile, add the diced potatoes to the pot of boiling water. Cook 17 to 19 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the sesame oil 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
    Finish & serve your dish
    5 Finish & serve your dish

    Carefully transfer the rested meatloaf to a cutting board. Top with the reserved glaze, then 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!

    Browse Steps
    1 of 5