Maple-Dijon Pork Meatloaves
with Roasted Brussels Sprouts & Mashed Potatoes
- Fish
- Soy
- Wheat
Belle and the Beast, Sandy and Danny, syrup and mustard—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 themselves are also infused with the magic of maple, while ponzu and garlic add an aromatic boost. And since we’re playing matchmaker, we went ahead and added Brussels sprouts and mashed potatoes on the side. It’s truly a meal made in heaven!
Ingredients
12 ounce
Potatoes
12 milliliters
Ponzu Sauce
(Contains: Fish, Soy, Wheat)
2 tablespoon
Sour Cream
8 ounce
Brussels Sprouts
10 ounce
Ground Pork
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
2 tablespoon
Maple Syrup
2 teaspoon
Dijon Mustard
1 teaspoon
Garlic Powder
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black 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 1⁄2-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 1⁄2 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 3⁄4 tsp; 11⁄4 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.
• 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.
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: Customers found this meal quick and simple to make, with some noting it was great for weeknight cooking.
- Suggestions: Consider adding onions or fresh garlic to the meatloaf for more flavor; some found roasting Brussels sprouts at a lower temperature improved texture.
- Leftovers: Several mentioned the meatloaves reheated well the next day, though a few found them dry as leftovers.
- Texture: Some praised the moist, tender meatloaves, while others felt the ground pork made for a denser texture than beef.
Reviews from our home cooks
I need to cook the last meal tonight - so far they have been very good!!! Easy to make, clear instructions, doesn't take long to make them which is important when you are coming home late from work. I have been very pleasantly surprised!! Also, I am not a fan of meatloaf but now I am!! the Maple-Dijon Pork Meatloaves have a slight Asian taste which was really nice - I'm a fan of this recipe and would make them again. And I was surprised that the portions were good sized portions and did not leave me still hungry -
So very tasty and pretty easy - I liked that the meatloaf didn't have an egg binder, that reduced the mess by a lot! With the summer heat though I didn't use the oven, I winged it in my air fryer (alas there was no setting for meatloaf/ground beef but the steak setting worked okay) and used that for the brussels sprouts too. Nicely balanced meal, comfort food but with a delicious maple/dijon twist (who'd have thought maple syrup + mustard???) and a bit of garlic on the brussels. Yummy!
My family loved the flavor in pork meatloaves and the glaze on top. Mashed potatoes are always a winner in our family, and we loved the roasted Brussels sprouts too! I like how the meatloaves and sprouts roast in the oven together. Super easy!
Sooooooooooo much goodness here. Can't go wrong with the mashed potatoes and roasted brussels sprouts. But that meatloaves-OMG. Wasn't sure about making them with pork - was not disappointed in the least. Nice variation on standard meatloaf.
I was surprisingly impressed with this meal. I was a little unsure about a pork meatloaf since I've only ever had beef, but it was delicious and had a nice texture. The brussels sprouts turned out perfectly crispy. I made a mistake and forgot to put the ponzu inside the meatloaf, so I mixed it into the glaze to put on top. It was still really great!
Hearty, but still light. I love the glaze and the roasted Brussels sprouts are amazing. The mashed potatoes were really creamy, I had never heard of using the water from the boiled potatoes.
This meatloaf was very different from a traditional meatloaf but very good. It was sweet and tangy, very easy to make and the crispy brussels sprouts were also delicious. My potatoes didn't turn out great because I added too much of the reserved water but overall this meal was very good.
We are sold now on Brussel sprouts!! I hated them growing up- maybe because they weren't "fresh"- but cooked in the oven with olive oil, salt & pepper... they are fantastic! The meatloaves were delicious and the mashed potatoes are so satisfying. The whole meal goes so well together!
I couldn't taste the maple or the dijon. It was an okay meatloaf, very moist from the ponzu and maple syrup but had very little taste. The brussel sprouts were not of high quality. There was a lot of waste due to all the dirt and they tasted a bit dry and raw even after roasting for 20 minutes. The mashed potatoes were good. I wouldn't order this again. I did follow the recipe completely so...
Good Portion size, maple-dijon glaze is tasty and mashed potatoes come out well. Fed both me and my fiance.
