Soy-Glazed Pork Meatloaf with Sesame Mashed Potatoes & Roasted Cabbage

Soy-Glazed Pork Meatloaf

with Sesame Mashed Potatoes & Roasted Cabbage

40 MIN
+$1.45/serving 4 Servings
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600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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  • with Ground Pork
    includes 18 oz Antibiotic-Free Ground Pork View recipe
  • with Ground Beef
    includes 18 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 soy, hoisin, and spicy sambal—a delicious complement to the umami-rich sesame oil in our mashed potatoes.
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    • Nutrition
      PER SERVING
    • Calories
      600 Cals (est.)
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    fresh
    ingredients
    Soy-Glazed Pork Meatloaf with Sesame Mashed Potatoes & Roasted Cabbage
    Title
    • 18 oz Ground Beef
    • 1¼ lbs Potatoes
    • 1 lb Red Cabbage
    • ¼ cup Panko Breadcrumbs
    • 1 Piece Ginger
    • 2 cloves Garlic
    • 3 Tbsps Soy Glaze
    • ¼ cup Hoisin Sauce
    • 1 Tbsp Sambal Oelek
    • 1 Tbsp Sesame Oil
    time-saving
    tips & techniques
    Prepare the ingredients & make the glaze
    1 Prepare the ingredients & make the glaze

    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.

    Form & bake the meatloaf
    2 Form & bake the meatloaf

    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.

    Cook & mash the potatoes
    3 Cook & mash the potatoes

    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.

    Roast the cabbage
    4 Roast the cabbage

    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 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 roasted cabbage. Top the meatloaf with the reserved glaze. Enjoy!

    Tips from Home Chefs

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

    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.

    2 Form & bake the meatloaf

    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.

    Form & bake the meatloaf
    Cook & mash the potatoes
    3 Cook & mash the potatoes

    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.

    4 Roast the cabbage

    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.

    Roast the cabbage
    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 roasted cabbage. Top the meatloaf with the reserved glaze. Enjoy!

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