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

with Sesame Mashed Potatoes & Roasted Cabbage

40 MIN
+$2.95/serving 4 Servings
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  • with Ground Beef
    includes 18 oz No Added Hormones, Pasture-Raised Ground Beef View recipe
  • with Prime Ground Beef
    includes 24 oz No Added Hormones, Antibiotic-Free, USDA Prime Ground Beef
  • with Prime 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.
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    • Nutrition
      PER SERVING
    • Calories
      860 Cals (est.)
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    ingredients
    Hoisin-Glazed Meatloaf with Sesame Mashed Potatoes & Roasted Cabbage
    Title
    • 24 oz Usda Prime 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
    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

    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!

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