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

Hoisin-Glazed Meatloaf

with Sesame Mashed Potatoes & Roasted Cabbage

45 MIN
4 Servings
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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
    690 Cals (est.)
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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
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 & bake the meatloaf
3 Form & bake 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. 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 & bake the meatloaf
3 Form & bake 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. 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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