Pineappley Pork Meatloaves
with Sweet Potato and Bell Pepper Jumble
Sweet and savory is a combo we can always get behind (for both dinner, dessert, and snacks—hello, Chicago-style popcorn). This week, our ode to the dynamic flavor duo takes the form of personal-portioned pork meatloaves glazed with a mix of hoisin and pineapple juice. On the side, there’s roasted sweet potatoes, bell pepper, and caramelized pineapple chunks. After one bite, your taste buds will be lighting up like a pinball machine.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Sweet Potatoes
1 unit
Bell Pepper
2 unit
Scallions
1 unit
Chili Pepper
4 ounce
Pineapple
1 slice
White Bread
(Contains Wheat, Soy)
10 ounce
Ground Pork
2 tablespoon
Hoisin Sauce
(Contains Soy, Wheat)
Not included in your delivery
2 teaspoon
Vegetable Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
Adjust rack to top and middle positions and preheat oven to 425 degrees. Wash and dry all produce. Dice sweet potatoes into ½-inch pieces. Core, deseed, and dice bell pepper into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens; mince whites. Thinly slice chili, removing seeds for less heat.
Drain pineapple, reserving juice; set aside 2 tsp juice for glaze (4 tsp for 4 servings). In a large bowl, soak bread with remaining pineapple juice. Once liquid has mostly absorbed, break mixture up with your hands until pasty. Stir in pork and scallion whites. Season generously with salt (we used ¾ tsp; 1½ tsp for 4) and pepper.
Form pork mixture into two 1-inchtall loaves (four loaves for 4 servings). Line a baking sheet with foil. Place meatloaves on one side of prepared sheet. Spread pineapple out on opposite side. In a small bowl, combine hoisin and reserved pineapple juice; brush tops of meatloaves with half the hoisin glaze (we’ll use the rest of the glaze later).
On a second baking sheet, toss sweet potatoes and bell pepper with a large drizzle of oil, salt, and pepper. Roast meatloaves on top rack and veggies on middle rack until meatloaves are almost cooked through and veggies are tender, 20 minutes.
Once everything has roasted 20 minutes, leaving veggies in the oven, remove meatloaves and brush with remaining glaze. Heat broiler to high or oven to 500 degrees. Return baking sheet to top rack until meatloaves are cooked through and glaze is tacky, 4-5 minutes more.
Slice meatloaves crosswise. Divide between plates with veggies. Top meatloaves with pineapple and garnish with scallion greens. If you like things spicy, add a pinch of chili to taste.
