We adore the comfort of meatloaf, which can easily be dressed up with whatever flavors we’re craving. In this fun riff on the classic, individual pork meatloaves are coated with a sweet-tangy-savory balsamic-plum glaze, and served with a pile of crisp, roasted sweet potatoes, red onion, and Brussels sprouts—indulgent and satisfying. It’s all about live, laugh, loaf!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
1 unit
Sweet Potatoes
8 ounce
Brussels Sprouts
1 unit
Red Onion
1 clove
Garlic
1 teaspoon
Dried Thyme
10 ounce
Ground Pork
2 teaspoon
Dijon Mustard
¼ cup
Panko Breadcrumbs
(Contains Wheat)
1 unit
Chicken Stock Concentrate
2 unit
Plum Jam
5 teaspoon
Balsamic Vinegar
1 tablespoon
Cooking Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
• Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce. • Trim and halve Brussels sprouts lengthwise. Peel and mince or grate garlic. Halve and peel onion; slice into ½-inch-thick wedges. Finely chop a few wedges until you have 2 TBSP (4 TBSP for 4 servings). Dice sweet potato into ½-inch pieces.
• Toss Brussels sprouts on one side of a baking sheet with a drizzle of oil, half the thyme (all for 4 servings), salt, and pepper. Roast on top rack for 5 minutes (you’ll add more to the sheet then).
• In a large bowl, combine pork*, garlic, panko, mustard, half the chopped onion, and 1 TBSP water (2 TBSP for 4 servings); season generously with salt (we used ½ tsp; 1 tsp for 4) and pepper. • Form pork mixture into two 1-inch-tall loaves (four loaves for 4); flatten tops.
• Once Brussels sprouts have roasted 5 minutes, remove sheet from oven. Carefully place meatloaves on opposite side of baking sheet. • On a second baking sheet, toss sweet potato and onion wedges with a drizzle of oil, salt, and pepper. • Roast Brussels sprouts and meatloaves on top rack and sweet potatoes and onion wedges on middle rack until meatloaves are cooked through and veggies are lightly browned, 18-20 minutes.
• While everything roasts, heat a drizzle of oil in a medium pan over medium-high heat. Add remaining chopped onion and cook, stirring occasionally, until softened, 2-3 minutes. • Add vinegar; cook, stirring occasionally, until liquid has absorbed, 30-60 seconds. • Stir in ½ cup water (1 cup for 4 servings), jam, stock concentrate, ¼ tsp salt (½ tsp for 4), and pepper. Cook, stirring occasionally, until glaze begins to thicken, 4-6 minutes. • Remove from heat; stir in 1 TBSP butter (2 TBSP for 4) until melted.
• Transfer meatloaves to a cutting board and let cool for 1 minute; slice crosswise. • Divide meatloaves and veggies between plates. Spoon balsamic glaze over meatloaves and serve.
Ground Pork is fully cooked when internal temperature reaches 160°