Soy-Glazed Pork Meatloaf with Miso Mashed Potatoes & Sautéed Cabbage
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Soy-Glazed Pork Meatloaf

with Miso Mashed Potatoes & Sautéed Cabbage

Group Created with Sketch. 55 min
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 780 Cals/serving
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We’re putting an Asian twist on homestyle meatloaf with black garlic, ginger, and scallions. It gets another dynamic layer from a savory-sweet soy glaze—a delicious complement to the miso paste in our mashed potatoes. A side of sautéed cabbage cuts through the rich flavors.

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Prepare the ingredients & make the glaze:
1 Prepare the ingredients & make the glaze:

Place an oven rack in the center of the oven, then preheat to 450°F. Heat a medium pot of water to boiling on high. Wash and dry the fresh produce. Peel and finely chop the garlic. Peel and finely chop the ginger. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Peel and medium dice the potatoes. Cut out and discard the core of the cabbage; thinly slice the leaves. In a bowl, combine the soy glaze and soy marinade.

Form & glaze the meatloaf:
2 Form & glaze the meatloaf:

Line a sheet pan with aluminum foil. In a large bowl, combine the pork, breadcrumbs, chopped garlic, half the chopped ginger, and half the sliced white bottoms of the scallions; season with salt and pepper. Using your hands, gently mix until just combined. Place the mixture in the center of the sheet pan. Using the foil, gently roll and shape the mixture until it forms a tightly packed loaf, about 7 by 2 inches. Flatten the foil to line the pan. Evenly top the meatloaf with half the glaze.

Bake the meatloaf:
3 Bake the meatloaf:

Bake the glazed meatloaf 22 to 25 minutes, or until browned and cooked through. (An instant-read thermometer should register 160°F.)Remove the baked meatloaf from the oven and let rest at least 2 minutes. Transfer to a cutting board.

Cook & mash the potatoes:
4 Cook & mash the potatoes:

While the meatloaf bakes, add the diced potatoes to the pot of boiling water. Cook 15 to 17 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the miso paste and a drizzle of olive oil. Using a fork, mash to your desired consistency. Season with salt and pepper to taste. Cover to keep warm.

Cook the cabbage:
5 Cook the cabbage:

While the meatloaf continues to bake, 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 and remaining sliced white bottoms of the scallions. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened and fragrant. Add the sliced cabbage and cook, stirring occasionally, 5 to 7 minutes, or until lightly browned and softened. Turn off the heat and season with salt and pepper to taste.

Serve your dish:
6 Serve your dish:

Slice the baked meatloaf crosswise. Serve the sliced meatloaf with the mashed potatoes and cooked cabbage. Using a clean spoon, top the meatloaf with the remaining glaze. Garnish with the sliced green tops of the scallions. Enjoy!

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Prepare the ingredients & make the glaze:
1 Prepare the ingredients & make the glaze:

Place an oven rack in the center of the oven, then preheat to 450°F. Heat a medium pot of water to boiling on high. Wash and dry the fresh produce. Peel and finely chop the garlic. Peel and finely chop the ginger. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Peel and medium dice the potatoes. Cut out and discard the core of the cabbage; thinly slice the leaves. In a bowl, combine the soy glaze and soy marinade.

2 Form & glaze the meatloaf:

Line a sheet pan with aluminum foil. In a large bowl, combine the pork, breadcrumbs, chopped garlic, half the chopped ginger, and half the sliced white bottoms of the scallions; season with salt and pepper. Using your hands, gently mix until just combined. Place the mixture in the center of the sheet pan. Using the foil, gently roll and shape the mixture until it forms a tightly packed loaf, about 7 by 2 inches. Flatten the foil to line the pan. Evenly top the meatloaf with half the glaze.

Form & glaze the meatloaf:
Bake the meatloaf:
3 Bake the meatloaf:

Bake the glazed meatloaf 22 to 25 minutes, or until browned and cooked through. (An instant-read thermometer should register 160°F.)Remove the baked meatloaf from the oven and let rest at least 2 minutes. Transfer to a cutting board.

4 Cook & mash the potatoes:

While the meatloaf bakes, add the diced potatoes to the pot of boiling water. Cook 15 to 17 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the miso paste and a drizzle of olive oil. Using a fork, mash to your desired consistency. Season with salt and pepper to taste. Cover to keep warm.

Cook & mash the potatoes:
Cook the cabbage:
5 Cook the cabbage:

While the meatloaf continues to bake, 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 and remaining sliced white bottoms of the scallions. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened and fragrant. Add the sliced cabbage and cook, stirring occasionally, 5 to 7 minutes, or until lightly browned and softened. Turn off the heat and season with salt and pepper to taste.

6 Serve your dish:

Slice the baked meatloaf crosswise. Serve the sliced meatloaf with the mashed potatoes and cooked cabbage. Using a clean spoon, top the meatloaf with the remaining glaze. Garnish with the sliced green tops of the scallions. Enjoy!

Serve your dish: