Hoisin-Glazed Pork Meatloaf with Sesame Mashed Potatoes & Bok Choy

Hoisin-Glazed Pork Meatloaf

with Sesame Mashed Potatoes & Bok Choy

40 MIN
-$0.05/serving 2 Servings
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Available Options

  • with Ground Pork
    includes 10 oz Antibiotic-Free Ground Pork View recipe
  • with Ground Beef
    includes 10 oz No Added Hormones, Pasture-Raised Ground Beef
    • with Ground Beef

    From the Test Kitchen

    We’re putting a twist on homestyle meatloaf by baking it with an irresistibly savory-sweet glaze of hoisin, soy, and sambal oelek—a delicious complement to the umami-rich sesame oil in our mashed potatoes. To round out the dish, we’re cooking a side of tender bok choy with a bit of ginger for zesty finish.
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    • Nutrition
      PER SERVING
    • Calories
      730 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    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 Pork Meatloaf with Sesame Mashed Potatoes & Bok Choy
    Title
    • 10 oz Ground Beef
    • ¾ lb Potatoes
    • 10 oz Baby Bok Choy
    • ¼ cup Panko Breadcrumbs
    • 1 Piece Ginger
    • 2 cloves Garlic
    • 2 Tbsps Soy Glaze
    • 2 Tbsps Hoisin Sauce
    • 1 Tbsp Sambal Oelek
    • 1 Tbsp Sesame Oil
    time-saving
    tips & techniques
    How To: Dice a Potato
    How To: Properly Salt Cooking Water
    How To: Peel Garlic
    How To: Peel & Mince Ginger
    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. Medium dice the potatoes. Peel 2 cloves of garlic; using the flat side of your knife, smash each clove once. Peel the ginger; finely chop to get 2 teaspoons (you may have extra). Cut off and discard the root ends of the bok choy; roughly chop, separating the stems and leaves. In a bowl, combine the soy glaze, hoisin sauce, half the sesame oil, 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.

    Cook & mash the potatoes
    2 Cook & mash the potatoes

    Add the diced potatoes and smashed garlic cloves 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 remaining sesame 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.

    Form & bake the meatloaf
    3 Form & bake the meatloaf

    Meanwhile, transfer half the glaze to a separate bowl; set aside for serving. Line a sheet pan with foil. In a large bowl, combine the beef, breadcrumbs, and half the chopped ginger. Season with salt and pepper; gently mix to combine. Transfer to the sheet pan. Shape the mixture into a tightly packed loaf, about 7 inches by 3 inches. Evenly top with the remaining glaze. Bake 14 to 16 minutes, or until browned and cooked through.* Transfer to a cutting board. Let rest at least 5 minutes.

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

    Cook the bok choy
    4 Cook the bok choy

    Once the meatloaf has baked about 10 minutes, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the remaining chopped ginger. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the chopped bok choy stems; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the chopped bok choy leaves. Cook, stirring occasionally, 1 to 2 minutes, or until wilted. Turn off the heat. Taste, then season with salt and pepper if desired.

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

    Slice the rested meatloaf crosswise. Serve the sliced meatloaf with the mashed potatoes and cooked bok choy. Top the meatloaf with the reserved glaze. Enjoy!

    Tips from Home Chefs

    Get Plans

    Hoisin-Glazed Pork 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. Medium dice the potatoes. Peel 2 cloves of garlic; using the flat side of your knife, smash each clove once. Peel the ginger; finely chop to get 2 teaspoons (you may have extra). Cut off and discard the root ends of the bok choy; roughly chop, separating the stems and leaves. In a bowl, combine the soy glaze, hoisin sauce, half the sesame oil, 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 Cook & mash the potatoes

    Add the diced potatoes and smashed garlic cloves 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 remaining sesame 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
    Form & bake the meatloaf
    3 Form & bake the meatloaf

    Meanwhile, transfer half the glaze to a separate bowl; set aside for serving. Line a sheet pan with foil. In a large bowl, combine the beef, breadcrumbs, and half the chopped ginger. Season with salt and pepper; gently mix to combine. Transfer to the sheet pan. Shape the mixture into a tightly packed loaf, about 7 inches by 3 inches. Evenly top with the remaining glaze. Bake 14 to 16 minutes, or until browned and cooked through.* Transfer to a cutting board. Let rest at least 5 minutes.

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

    4 Cook the bok choy

    Once the meatloaf has baked about 10 minutes, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the remaining chopped ginger. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the chopped bok choy stems; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the chopped bok choy leaves. Cook, stirring occasionally, 1 to 2 minutes, or until wilted. Turn off the heat. Taste, then season with salt and pepper if desired.

    Cook the bok choy
    Slice the meatloaf & serve your dish
    5 Slice the meatloaf & serve your dish

    Slice the rested meatloaf crosswise. Serve the sliced meatloaf with the mashed potatoes and cooked bok choy. Top the meatloaf with the reserved glaze. Enjoy!

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