Pineappley Pork Meatloaves

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 kosher salt; 1½ tsp for 4) and pepper.

Form pork mixture into two 1-inch-tall loaves (four loaves for 4 servings). Line a baking sheet with foil and lightly oil. Place meatloaves on one side of prepared sheet. Spread pineapple out on empty side. In a small bowl, combine hoisin and reserved pineapple juice; brush tops of meatloaves with half the hoisin glaze (you’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. (TIP: For easy cleanup, line baking sheet with foil first.) Roast meatloaves on top rack and veggies on middle rack until meatloaves are browned and veggies are tender, 20 minutes (the meatloaves will finish cooking in the next step).

Once everything has roasted 20 minutes, remove sheet with meatloaves and pineapple, leaving veggies in the oven. Transfer pineapple to a plate; set aside. Brush meatloaves with remaining hoisin glaze. Return to top rack until meatloaves are cooked through and glaze is tacky, 4-5 minutes more.