HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconChipotle Cranberry Pork Meatloaves
Chipotle Cranberry Pork Meatloaves

Chipotle Cranberry Pork Meatloaves

with Roasted Brussels Sprouts, Sweet Potato Mash & Gravy

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We adore the oh-so-comforting 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 glaze of cranberry jam, tangy ketchup, and smoky chipotle. Oh, and the sides: Creamy sweet potato mash, roasted Brussels sprouts, and rich, savory gravy to bring it all together. Easy and super flavorful... talk about a weeknight-friendly meal we meat-LOOOVE.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes
Prep Time10 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Sweet Potato

8 ounce

Brussels Sprouts

1 unit


10 ounce

Ground Pork

1 teaspoon

Garlic Powder

¼ cup

Panko Breadcrumbs


2 tablespoon


1 unit

Cranberry Jam

1 teaspoon

Chipotle Powder

1 tablespoon



1 unit

Chicken Stock Concentrate

2 teaspoon

Dijon Mustard

1.5 tablespoon

Sour Cream


Not included in your delivery

1 teaspoon

Cooking Oil

1 teaspoon

Olive Oil

2 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories770 kcal
Fat44 g
Saturated Fat17 g
Carbohydrate65 g
Sugar25 g
Dietary Fiber9 g
Protein30 g
Cholesterol135 mg
Sodium1200 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Box Grater
Large Bowl
Medium Pot
Baking Sheet
Small Bowl
Medium Pan
Potato Masher
Instructionsarrow up iconarrow up icon
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• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Peel and dice sweet potato into ½-inch pieces. Halve and peel shallot; grate one half on the largest holes of a box grater over a large bowl. Mince remaining shallot. Trim and halve Brussels sprouts lengthwise.


• Place sweet potato in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 12-15 minutes. • Reserve ¼ cup potato cooking liquid (½ cup for 4 servings), then drain. Return potato to pot and cover to keep warm.


• Meanwhile, to bowl with grated shallot, add pork*, garlic powder, panko, half the ketchup, salt (we used ¾ tsp; 1½ tsp for 4 servings), and pepper. Form into two 1-inch-tall loaves (four loaves for 4). Place meatloaves on one side of a lightly oiled baking sheet. (For 4, spread meatloaves out across entire sheet.) • In a small bowl, combine jam, half the chipotle powder, remaining ketchup, and a pinch of salt until smooth.


• Toss Brussels sprouts on opposite side of sheet from meatloaves with a drizzle of olive oil, salt, and pepper. (For 4 servings, spread Brussels sprouts out on a second baking sheet.) • Roast on top rack until Brussels sprouts are mostly tender and meatloaves are almost cooked through, about 15 minutes (they’ll finish cooking in Step 6). (For 4, roast meatloaves on top rack and Brussels sprouts on middle rack, swapping rack positions halfway through.)


• Meanwhile, melt 1 TBSP butter (2 TBSP for 4 servings) in a medium pan over medium heat. Add minced shallot and cook, stirring, until softened, 3-4 minutes. • Sprinkle with flour; stir to combine. Whisk in stock concentrate, mustard, and ½ cup water (1 cup for 4). Bring to a simmer and cook, stirring occasionally, until thickened and saucy, 1-3 minutes. TIP: If gravy is too thick, whisk in a splash of water. Reheat over low heat just before serving if necessary.


• Once meatloaves have cooked 15 minutes, remove sheet from oven. Carefully brush meatloaves with cranberry glaze. Return to top rack until meatloaves are cooked through and Brussels sprouts are golden and tender, 5-6 minutes more. • To pot with drained sweet potato, add sour cream, 1 TBSP butter (2 TBSP for 4 servings), and a pinch of chipotle powder (we used ⅛ tsp; ¼ tsp for 4) if desired. Mash, adding splashes of reserved potato cooking liquid as needed, until smooth and creamy.


• Slice meatloaves crosswise. • Divide gravy, mashed sweet potato, and Brussels sprouts between plates. Arrange meatloaves over gravy and serve.

Ground Pork is fully cooked when internal temperature reaches 160°.