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