Eggs Not Included
Cumin-Sichuan Pork Meatloaf
with Bok Choy & Sesame Roasted Potatoes
Details
Note: Eggs are not included in your box for this recipe, so you will need to supply your own or add them to your box. We've lowered the meal price to reflect this change. A vibrant sauce, which highlights earthy cumin and tingly Sichuan peppercorn—a prized spice popular in its namesake cuisine, tops traditional meatloaf. Sides of sesame roasted potatoes and bright bok choy add even more umami flavor to this dish.
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Ingredients
10 oz
Ground Pork
1 each
Eggs
12 oz
Potatoes
10 oz
Baby Bok Choy
2 each
Scallions
2 clove
Garlic
¼ cup
Panko Breadcrumbs
2 tbsp
Soy Glaze
3 tbsp
Cumin-Sichuan Peppercorn Sauce
1 tbsp
Sesame Oil
1 tbsp
Rice Vinegar
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare the ingredients & make the glaze
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.
step 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.
step 3
Roast the meatloaf & potatoes
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.
step 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.
step 5
Cook the bok choy
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.
step 6
Slice the meatloaf & serve your dish
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!
Ingredients
10 oz
Ground Pork
1 each
Eggs
12 oz
Potatoes
10 oz
Baby Bok Choy
2 each
Scallions
2 clove
Garlic
¼ cup
Panko Breadcrumbs
2 tbsp
Soy Glaze
3 tbsp
Cumin-Sichuan Peppercorn Sauce
1 tbsp
Sesame Oil
1 tbsp
Rice Vinegar
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare the ingredients & make the glaze
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.
step 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.
step 3
Roast the meatloaf & potatoes
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.
step 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.
step 5
Cook the bok choy
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.
step 6
Slice the meatloaf & serve your dish
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!