Preheat the oven to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Peel 2 cloves of garlic (or 4 cloves for 4 servings); 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.

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.

In a bowl, combine the pork, breadcrumbs, garlic paste, and egg(s); season with salt and pepper. Gently mix to combine. Transfer to the other side of the sheet pan. Shape into a tightly packed loaf, about 3 inches wide. Evenly top the meatloaf with half the glaze (avoiding any contact between the raw meat and 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. Let the meatloaf rest at least 2 minutes.

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

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.

In a medium nonstick pan (or large for 4 servings), 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. Carefully add the chopped bok choy leaves and remaining vinegar; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Turn off the heat.

Transfer the rested meatloaf to a cutting board and carefully slice crosswise. Serve the sliced meatloaf with the roasted potatoes and cooked bok choy. Top the meatloaf with the remaining glaze. Garnish with the sliced green tops of the scallions. Enjoy!