Preheat the oven to 450°F. Fill a medium pot 3/4 of the way up with water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Peel and roughly chop 2 cloves of garlic (or 4 cloves for 4 servings). Peel the ginger; finely chop to get 2 teaspoons (or 4 teaspoons for 4 servings). 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.

Add the diced potatoes and chopped garlic to the pot of boiling water. Cook 16 to 20 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.

Meanwhile, line a sheet pan with foil. Evenly coat the center of the foil with a drizzle of olive oil. In a bowl, combine the pork, breadcrumbs, and half the chopped ginger. Season with salt and pepper; gently mix to combine. Transfer to the oiled portion of the sheet pan. Shape into a tightly packed loaf, about 3 inches wide. Evenly top with half the glaze (avoiding any contact between the raw meat and remaining glaze). Bake 18 to 22 minutes, or until browned and cooked through. Transfer to a cutting board. Let rest at least 2 minutes. Slice the rested meatloaf crosswise.

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

Once the meatloaf has baked about 10 minutes, in a medium nonstick pan (or large for 4 servings), heat a drizzle 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. Serve the sliced meatloaf with the mashed potatoes and cooked bok choy. Top the meatloaf with the remaining glaze. Enjoy!