Soy-Glazed Pork Meatloaf

Preheat the oven 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. Cut out and discard the core of the cabbage; large dice the leaves. Peel the ginger; finely chop to get 1 tablespoon (you may have extra). 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.

Line two sheet pans with foil. Transfer half the glaze to a separate bowl; set aside for serving. In a large bowl, combine the beef, breadcrumbs, and chopped ginger. Season with salt and pepper; gently mix to combine. Transfer to one sheet pan. 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. Bake 19 to 22 minutes, or until browned and cooked through.* Transfer the baked meatloaf to a cutting board; let rest at least 5 minutes. 

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

Meanwhile, add the diced potatoes and smashed garlic cloves 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 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, place the diced cabbage on the remaining sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 16 to 18 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Slice the rested meatloaf crosswise. Serve the sliced meatloaf with the mashed potatoes and roasted cabbage. Top the meatloaf with the reserved glaze. Enjoy!