Hoisin-Glazed Pork Meatloaf with Sesame Cauliflower & Aromatic Rice
Fast & Easy

Hoisin-Glazed Pork Meatloaf

with Sesame Cauliflower & Aromatic Rice

45 MIN
4 Servings
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From the Test Kitchen

Chefs! We’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. We’re putting a twist on homestyle meatloaf by baking it with an irresistibly savory-sweet glaze of soy, hoisin, and spicy sambal—a delicious complement to the umami-rich sesame oil dressing our roasted cauliflower.
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  • Nutrition
    PER SERVING
  • Calories
    770 Cals (est.)
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fresh
ingredients
Hoisin-Glazed Pork Meatloaf with Sesame Cauliflower & Aromatic Rice
Title
  • 18 oz Ground Pork
  • 1 cup Long Grain White Rice
  • 1 head Cauliflower
  • 1¼ cups Panko Breadcrumbs
  • ¼ cup Hoisin Sauce
  • 2 Tbsps Soy Glaze
  • 1 Tbsp Sambal Oelek
  • 1 Tbsp Sesame Oil
  • ⅓ cup Asian-Style Sautéed Aromatics
  • 1 tsp Black & White Sesame Seeds
time-saving
tips & techniques
Prepare the cauliflower & make the glaze
1 Prepare the cauliflower & make the glaze

Place an over rack in the center of the oven; preheat to 450°F. Wash and dry the cauliflower; cut out and discard the core. Cut the cauliflower into small florets. In a bowl, combine the soy glaze, hoisin sauce, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Stir to thoroughly combine.

Season the cauliflower
2 Season the cauliflower

Place the cauliflower florets on a sheet pan. Top with the sesame oil and a drizzle of olive oil; season with salt and pepper. Toss to coat and arrange in an even layer around the edges of the sheet pan.

Form & bake the meatloaf
3 Form & bake the meatloaf

In a large bowl, combine the pork, breadcrumbs, half the sautéed aromatics, and half the glaze. Season with salt and pepper; gently mix to combine. Transfer to the center of the sheet pan of seasoned cauliflower. Shape the mixture into a tightly packed loaf, about 10 inches by 3 inches. Evenly spread or brush the remaining glaze onto the prepared meatloaf. Roast 22 to 26 minutes, or until the cauliflower is tender when pierced with a fork and the meatloaf is browned and cooked through.* Remove from the oven. Transfer the roasted meatloaf to a cutting board; let rest at least 2 minutes.  

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

Make the aromatic rice
4 Make the aromatic rice

Meanwhile, carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork; stir in the remaining sautéed aromatics. Cover to keep warm.

Slice the meatloaf & serve your dish
5 Slice the meatloaf & serve your dish

Carefully slice the rested meatloaf crosswise. Serve the sliced meatloaf with the aromatic rice and roasted cauliflower. Garnish the meatloaf with the sesame seeds. Enjoy!

Tips from Home Chefs

Prepare the cauliflower & make the glaze
1 Prepare the cauliflower & make the glaze

Place an over rack in the center of the oven; preheat to 450°F. Wash and dry the cauliflower; cut out and discard the core. Cut the cauliflower into small florets. In a bowl, combine the soy glaze, hoisin sauce, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Stir to thoroughly combine.

2 Season the cauliflower

Place the cauliflower florets on a sheet pan. Top with the sesame oil and a drizzle of olive oil; season with salt and pepper. Toss to coat and arrange in an even layer around the edges of the sheet pan.

Season the cauliflower
Form & bake the meatloaf
3 Form & bake the meatloaf

In a large bowl, combine the pork, breadcrumbs, half the sautéed aromatics, and half the glaze. Season with salt and pepper; gently mix to combine. Transfer to the center of the sheet pan of seasoned cauliflower. Shape the mixture into a tightly packed loaf, about 10 inches by 3 inches. Evenly spread or brush the remaining glaze onto the prepared meatloaf. Roast 22 to 26 minutes, or until the cauliflower is tender when pierced with a fork and the meatloaf is browned and cooked through.* Remove from the oven. Transfer the roasted meatloaf to a cutting board; let rest at least 2 minutes.  

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

4 Make the aromatic rice

Meanwhile, carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork; stir in the remaining sautéed aromatics. Cover to keep warm.

Make the aromatic rice
Slice the meatloaf & serve your dish
5 Slice the meatloaf & serve your dish

Carefully slice the rested meatloaf crosswise. Serve the sliced meatloaf with the aromatic rice and roasted cauliflower. Garnish the meatloaf with the sesame seeds. Enjoy!

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