Soy-Glazed Pork Meatloaf

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. 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). Medium dice the potatoes. Peel 2 cloves of garlic; using the flat side of your knife, smash each clove once. 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 a sheet pan with foil. Place the diced cabbage on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan.

Transfer half the glaze to a separate bowl; set aside for serving. In a large bowl, combine the pork, breadcrumbs, and chopped ginger. Season with salt and pepper; gently mix to combine. Transfer to the other side of the sheet pan of seasoned cabbage. Shape the mixture into a tightly packed loaf, about 10 by 3 inches. Evenly top with the remaining glaze. Bake 20 to 22 minutes, or until the cabbage is tender when pierced with a fork and the meatloaf is cooked through.* Transfer the meatloaf to a cutting board; let rest at least 5 minutes. 

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

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.

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