Soy-Glazed Pork Meatloaf with Sesame Roasted Potatoes & Sautéed Bok Choy

Soy-Glazed Pork Meatloaf

with Sesame Roasted Potatoes & Sautéed Bok Choy

40 MIN
2 Servings
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From the Test Kitchen

We're putting a delicious twist on traditional meatloaf by topping it with a vibrant sauce, which highlights earthy cumin and tingly Sichuan peppercorn—a prized spice popular in its namesake cuisine. Sides of sesame roasted potatoes and bright bok choy add even more umami flavor to this dish.
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  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
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fresh
ingredients
Soy-Glazed Pork Meatloaf with Sesame Roasted Potatoes & Sautéed Bok Choy
Title
  • 10 oz Ground Pork
  • 1 Pasture-Raised Egg
  • ¾ lb Potatoes
  • 10 oz Baby Bok Choy
  • 2 Scallions
  • 2 cloves Garlic
  • ¼ cup Panko Breadcrumbs
  • 2 Tbsps Soy Glaze
  • 3 Tbsps Cumin-Sichuan Peppercorn Sauce
  • 1 Tbsp Sesame Oil
  • 1 Tbsp Rice Vinegar
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. Wash and dry the fresh produce. Medium dice the potatoes. Peel 2 cloves of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a bowl, combine the soy glaze, cumin-Sichuan sauce, and half the vinegar.

Season the potatoes
2 Season the potatoes

Line a sheet pan with foil. Transfer the diced potatoes to the foil. Drizzle with the sesame oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan.

Roast the meatloaf & potatoes
3 Roast the meatloaf & potatoes

Transfer half the glaze to a separate bowl and set aside for serving. In a bowl, combine the pork, breadcrumbs, garlic paste, and egg; season with salt and pepper. Gently mix to combine. Carefully transfer to the other side of the sheet pan of seasoned potatoes. Shape into a tightly packed loaf, about 7 inches by 3 inches. Evenly top the meatloaf with the remaining glaze. Roast 18 to 22 minutes, or until the potatoes are tender when pierced with a fork and the meatloaf is browned and cooked through.* Remove from the oven and let the roasted meatloaf rest at least 2 minutes.

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

Prepare the remaining ingredients
4 Prepare the remaining ingredients

Meanwhile, thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the root ends of the bok choy; roughly chop, separating the stems and leaves.

Cook the bok choy
5 Cook the bok choy

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped bok choy stems and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the chopped bok choy leaves and remaining vinegar (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Turn off the heat.

Slice the meatloaf & serve your dish
6 Slice the meatloaf & serve your dish

Carefully transfer the rested meatloaf to a cutting board and cut crosswise into equal-sized pieces. Serve the sliced meatloaf with the roasted potatoes and cooked bok choy. Top the meatloaf with the reserved glaze. Garnish with the sliced green tops of the scallions. 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. Wash and dry the fresh produce. Medium dice the potatoes. Peel 2 cloves of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a bowl, combine the soy glaze, cumin-Sichuan sauce, and half the vinegar.

2 Season the potatoes

Line a sheet pan with foil. Transfer the diced potatoes to the foil. Drizzle with the sesame oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan.

Season the potatoes
Roast the meatloaf & potatoes
3 Roast the meatloaf & potatoes

Transfer half the glaze to a separate bowl and set aside for serving. In a bowl, combine the pork, breadcrumbs, garlic paste, and egg; season with salt and pepper. Gently mix to combine. Carefully transfer to the other side of the sheet pan of seasoned potatoes. Shape into a tightly packed loaf, about 7 inches by 3 inches. Evenly top the meatloaf with the remaining glaze. Roast 18 to 22 minutes, or until the potatoes are tender when pierced with a fork and the meatloaf is browned and cooked through.* Remove from the oven and let the roasted meatloaf rest at least 2 minutes.

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

4 Prepare the remaining ingredients

Meanwhile, thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the root ends of the bok choy; roughly chop, separating the stems and leaves.

Prepare the remaining ingredients
Cook the bok choy
5 Cook the bok choy

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped bok choy stems and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the chopped bok choy leaves and remaining vinegar (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Turn off the heat.

6 Slice the meatloaf & serve your dish

Carefully transfer the rested meatloaf to a cutting board and cut crosswise into equal-sized pieces. Serve the sliced meatloaf with the roasted potatoes and cooked bok choy. Top the meatloaf with the reserved glaze. Garnish with the sliced green tops of the scallions. Enjoy!

Slice the meatloaf & serve your dish
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