Soy-Glazed Pork Meatloaf with Sesame Roasted Potatoes & Cauliflower
Fast & Easy

Soy-Glazed Pork Meatloaf

with Sesame Roasted Potatoes & Cauliflower

50 MIN
4 Servings
Wellness at Blue Apron
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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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From the Test Kitchen

Chefs! We’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. 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 dressing our roasted vegetables.
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  • Nutrition
    PER SERVING
  • Calories
    670 Cals (est.)
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fresh
ingredients
Soy-Glazed Pork Meatloaf with Sesame Roasted Potatoes & Cauliflower
Title
  • 18 oz Ground Pork
  • 1¼ lbs Potatoes
  • 1 head Romanesco Cauliflower
  • 1¼ cups Panko Breadcrumbs
  • 3 Tbsps Soy Glaze
  • ¼ cup Hoisin Sauce
  • 1 Tbsp Sambal Oelek
  • 1 Tbsp Sesame Oil
  • 3 Tbsps Asian-Style Sautéed Aromatics
  • 1 tsp Black & White Sesame Seeds
time-saving
tips & techniques
How To: Dice a Potato
How To: Prep Cauliflower Florets
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & make the glaze
1 Prepare the ingredients & make the glaze

Preheat the oven to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Cut out and discard the core of the cauliflower; cut into small florets. In a bowl, combine the soy glaze, hoisin sauce, 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 vegetables
2 Season the vegetables

Place the diced potatoes and cauliflower florets on a sheet pan. Top with the sesame oil and a drizzle of olive oil; season with salt and pepper. Toss to coat and arrange in an even layer around the edges of the sheet pan.

Form & bake the meatloaf
3 Form & bake the meatloaf

In a large bowl, combine the pork, breadcrumbs, sautéed aromatics, and half the glaze. Season with salt and pepper; gently mix to combine. Transfer to the center of the sheet pan of seasoned vegetables. 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. Roast 22 to 26 minutes, or until the vegetables are tender when pierced with a fork and the meatloaf is browned and cooked through.* Remove from the oven. Transfer the roasted meatloaf to a cutting board; let rest at least 5 minutes. 

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

Slice the meatloaf & serve your dish
4 Slice the meatloaf & serve your dish

Carefully slice the rested meatloaf crosswise. Serve the sliced meatloaf with the roasted vegetables. Garnish the meatloaf with the sesame seeds. Enjoy!

Tips from Home Chefs

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Soy-Glazed Pork Meatloaf

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

Preheat the oven to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Cut out and discard the core of the cauliflower; cut into small florets. In a bowl, combine the soy glaze, hoisin sauce, 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 vegetables

Place the diced potatoes and cauliflower florets on a sheet pan. Top with the sesame oil and a drizzle of olive oil; season with salt and pepper. Toss to coat and arrange in an even layer around the edges of the sheet pan.

Season the vegetables
Form & bake the meatloaf
3 Form & bake the meatloaf

In a large bowl, combine the pork, breadcrumbs, sautéed aromatics, and half the glaze. Season with salt and pepper; gently mix to combine. Transfer to the center of the sheet pan of seasoned vegetables. 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. Roast 22 to 26 minutes, or until the vegetables are tender when pierced with a fork and the meatloaf is browned and cooked through.* Remove from the oven. Transfer the roasted 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 Slice the meatloaf & serve your dish

Carefully slice the rested meatloaf crosswise. Serve the sliced meatloaf with the roasted vegetables. Garnish the meatloaf with the sesame seeds. Enjoy!

Slice the meatloaf & serve your dish
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