Maple-Dijon Beef Meatloaves
with Roasted Brussels Sprouts & Mashed Potatoes
- Milk
- Wheat
- Fish
- Soy
Sometimes opposites can’t help but attract—that’s why sweet maple and tangy Dijon make a surprisingly perfect pair. Our chefs mixed this duo into a magical glaze that adds a glossy finish and caramel-like flavor to roasted pork meatloaves. The loaves are infused with the magic of maple, while ponzu and garlic add an aromatic boost. And since we’re playing matchmaker, we added Brussels sprouts and mashed potatoes on the side.
Ingredients
12 ounce
Potatoes
1.5 tablespoon
Sour Cream
(Contains: Milk)
8 ounce
Brussels Sprouts
10 ounce
Ground Beef
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
12 milliliters
Ponzu Sauce
(Contains: Wheat, Fish, Soy)
2 tablespoon
Maple Syrup
1 teaspoon
Garlic Powder
2 teaspoon
Dijon Mustard
Not included in your delivery
2 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Dice potatoes into ½-inch pieces; place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. • Reserve ½ cup potato cooking liquid, then drain. Return potatoes to pot and mash with sour cream and 1 TBSP butter (2 TBSP for 4) until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper.
• While potatoes cook, trim and halve Brussels sprouts lengthwise.
• In a large bowl, combine pork, panko, ponzu, half the maple syrup, half the garlic powder (you’ll use the rest of the syrup and garlic powder later), salt (we used ¾ tsp; 1¼ tsp for 4 servings), and pepper. • Form mixture 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.) TIP: Line sheet with foil first for easier cleanup.
Swap in beef or organic beef for pork.
• Toss Brussels sprouts on empty side of baking sheet with a drizzle of oil, salt, and pepper. (For 4 servings, toss Brussels sprouts on a second sheet; roast meatloaves on middle rack and Brussels sprouts on top rack.) • Roast on top rack until meatloaves are mostly cooked through and Brussels sprouts are browned and tender, 20 minutes. (The meatloaves will finish cooking in the next step; if Brussels sprouts finish first, remove from oven and continue roasting meatloaves.)
• Meanwhile, in a small bowl, combine mustard, remaining maple syrup, and remaining garlic powder. Season with salt and pepper. • Once meatloaves and Brussels sprouts have roasted 20 minutes, remove from oven and brush meatloaves with glaze. Return to oven until glaze is tacky and meatloaves are cooked through, 3-5 minutes more.
• Divide meatloaves, Brussels sprouts, and mashed potatoes between plates. Serve.
Ground Beef is fully cooked when internal temperature reaches 160°.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the maple-Dijon glaze, calling it delicious and a perfect balance of sweet and tangy 🍯.
- Ease of prep: Some found it quick and easy, while others noted prep and cook times were longer than expected.
- Suggestions: Consider adding chopped onions to the meatloaf for more flavor, and quartering large Brussels sprouts before roasting.
- Leftovers: A few mentioned the meatloaf became dry when reheated; consider adding extra sauce when serving.
- Portions: Some wished for more mashed potatoes or a larger meat portion to better satisfy hunger.
- Vegetables: While many enjoyed the Brussels sprouts, others suggested offering vegetable alternatives for more variety.
Reviews from our home cooks
I so enjoyed the Maple-Dijon sauce. I think it could be paired with any pork dish. It really elevated the pork patty. I certainly will order again.
Very easy to make. Delicious! Previously avoided Brussels sprouts, but roasted they were very good. Will order this recipe again.
Loved the sauce! Paired well with the potatoes and meatloaf. Our brussels were a bit hard, but maybe we should have roasted them a bit too.
Loved the Dijon mustard and maple syrup combo. Would have loved a few more Brussel sprouts though!
The meatloaf was really great. Also, the Brussels sprouts made a tasty change from broccoli and green beans. I love broccoli and green beans too, but I appreciate the variety.
Potatoes and sprouts were good. The meatloaves were really tough, especially the leftovers the next night. Not sure if it was the pork, might try beef next time, or if it needed something else to loosen it up.
The meal was great, and the flavors were wonderful. I gave three stars because there was not nearly enough sauce to top the meatloaves. Otherwise, this dish would have been 4 stars.
Very delicious, quick and easy! The only issue i had was that the Brussels sprouts were gigantic but i just cut them smaller, no big deal.
Only issue is the cook times. Sprouts need way less time than meatloaves. They end up either cold or overcooked.
I have a soft spot for pork and mashed potatoes. This meal hit the spot. Though the glaze was a tish sweeter than I like. The other items balanced it out
