Balsamic-Glazed Pork Meatloaves
with Thyme-Roasted Brussels Sprouts & Sweet Potato Jumble
- Wheat
- Milk
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!
Ingredients
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
Not included in your delivery
1 tablespoon
Cooking Oil
1 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• 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°
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the balsamic glaze, calling it "delicious" and "out of this world." Some found the pork meatloaf bland on its own.
- Ease of prep: Several noted it was easy to make, though a few mentioned longer cook times than expected for the vegetables.
- Suggestions: Consider adding more seasoning to the meatloaf itself; reduce water in the glaze for better thickening.
- Portions: Some felt the sweet potato serving was too small, especially for 4-person meals.
- Vegetables: Many enjoyed the Brussels sprouts and sweet potato combo, though some found the sprouts overcooked or bitter.
Reviews from our home cooks
These had more flavor than some of the other meatloaf recipes. I could taste the thyme, but it did not overpower it, and the balsamic glaze was delicious! I liked the combination of the vegetables. They were very, very good as well.
The balsamic glaze for the meatloaves was amazing! Sweet potato onion jumble was also great, though I felt like the Brussels still needed more time to bake.
It was great to have the variety of vegetables, with a combination of brussel sprouts and sweet potatoes. However, when following the recipe the balsamic glaze never thickened and was runny and with weakened flavor. Next time I order will have to be aware that the instructions are wrong and alter the amount of water to be added.
Great flavor! I really like the plum balsamic glaze for the meatloaf. I put the thyme in the pork meatloaf instead of on the brussel sprouts which was a great alternative.
This was delicious! I pre-made it for lunches and let the balsamic glaze soak into both the meatloaves and the veggies, and everything was SO GOOD!
I always seem to have issues with brussels sprouts getting too charred when roasted, especially when they vary in size, as was the case with this order. Some were small and others were huge (I split those into quarters). The balsamic glaze was very tasty.
I wonder whether the recipe calls for too much water in the balsamic glaze -- says 1/2 cup, maybe 1/4 is enough? Mine didn't thicken up as much as expected in the scheduled cook time. Still tasty, though!
This dish was delicious. That comfort food vibe of the meatloaf with the sweetness of the balsamic. The meatloaves from HF are always so easy to make. Love it!
The jumbles are always great (sweet potato and red onion is always a great combo) and the sauce, which I made low and slow, was awesome. Get some bread to sop up as much of that sauce as you can. Yum.
Pork meatloaves look uncooked--had to broil it for a few minutes to brown. But the brussel sprouts burn too quickly and taste bitter. Will have to remember to cook for less time. Otherwise, tasty, especially with the sauce.
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