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Maple-Dijon Pork Meatloaves

Maple-Dijon Pork Meatloaves

with Roasted Brussels Sprouts & Mashed Potatoes

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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!

Tags:Good Climate ScoreGood Climate Score
Allergens:MilkWheatFishSoy

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

Total Time40 minutes
Prep Time5 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

12 ounce

Yukon Gold Potatoes

2 tablespoon

Sour Cream

(ContainsMilk)

8 ounce

Brussels Sprouts

10 ounce

Ground Pork

¼ cup

Panko Breadcrumbs

(ContainsWheat)

12 milliliters

Ponzu Sauce

(ContainsWheat, 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

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories710 kcal
Fat38 g
Saturated Fat14 g
Carbohydrate61 g
Sugar20 g
Dietary Fiber9 g
Protein31 g
Cholesterol120 mg
Sodium1020 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.
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Strainer
Potato Masher
Large Bowl
Baking Sheet
Small Bowl
Instructionsarrow up iconarrow up icon
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1

• 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.

2

• While potatoes cook, trim and halve Brussels sprouts lengthwise.

3

• 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.

4

• 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.)

5

• 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.

6

• Divide meatloaves, Brussels sprouts, and mashed potatoes between plates. Serve.