Pineappley Pork Meatloaves

Pineappley Pork Meatloaves

with a Sweet Potato & Bell Pepper Jumble

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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.

Tags:Calorie Smart

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

Total Time50 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Sweet Potato

1 unit

Bell Pepper

2 unit


1 unit

Chili Pepper

4 ounce


1 slice

White Bread

(ContainsWheat, Soy)

10 ounce

Ground Pork

2 tablespoon

Hoisin Sauce

(ContainsWheat, Soy)

Not included in your delivery

1 tablespoon

Vegetable Oil



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2887 kJ
Calories690 kcal
Fat31 g
Saturated Fat9 g
Carbohydrate71 g
Sugar28 g
Dietary Fiber8 g
Protein29 g
Cholesterol95 mg
Sodium1010 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.
Utensilsarrow down iconarrow down icon
Large Bowl
Aluminum Foil
Baking Sheet
Small Bowl
Instructionsarrow up iconarrow up icon
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Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens; mince whites. Dice sweet potatoes into ½-inch pieces. Core, deseed, and dice bell pepper into ½-inch pieces. Thinly slice chili.


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.


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. Serve.