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

Soy-Glazed Pork Meatloaf

with Sesame Mashed Potatoes & Roasted Cabbage

40 MIN
2 Servings
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    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
      660 Cals (est.)
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    fresh
    ingredients
    Soy-Glazed Pork Meatloaf with Sesame Mashed Potatoes & Roasted Cabbage
    Title
    • 10 oz Ground Pork
    • ¾ lb Potatoes
    • ½ lb Red Cabbage
    • 2 cloves Garlic
    • ¼ cup Panko Breadcrumbs
    • 1 Piece Ginger
    • 2 Tbsps Soy Glaze
    • 2 Tbsps 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

    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 2 teaspoons (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.

    Season the cabbage
    2 Season the cabbage

    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.

    Form & roast the meatloaf
    3 Form & roast the meatloaf

    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 7 inches by 3 inches. Evenly top with the remaining glaze. Bake 16 to 18 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.

    Cook & mash the potatoes
    4 Cook & mash the potatoes

    Meanwhile, add the diced potatoes and smashed garlic cloves to the pot of boiling water. Cook 16 to 18 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 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

    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 2 teaspoons (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.

    2 Season the cabbage

    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.

    Season the cabbage
    Form & roast the meatloaf
    3 Form & roast the meatloaf

    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 7 inches by 3 inches. Evenly top with the remaining glaze. Bake 16 to 18 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.

    4 Cook & mash the potatoes

    Meanwhile, add the diced potatoes and smashed garlic cloves to the pot of boiling water. Cook 16 to 18 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.

    Cook & mash the potatoes
    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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