Pineappley Pork Meatloaves
with a Sweet Potato & Bell Pepper Jumble
- Wheat
- Soy
Sweet and savory is a combo we can always get behind (for 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.
Ingredients
1 unit
Green Bell Pepper
2 unit
Sweet Potato
10 ounce
Ground Pork
2 unit
Scallions
1 slice
White Bread
(Contains: Wheat, Soy)
2 tablespoon
Hoisin Sauce
(Contains: Soy, Wheat)
4 ounce
Pineapple
1 unit
Chili Pepper
Nutrition Values
Utensils
Cooking Steps
• 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) and pepper. (Use 1½ tsp salt for 4.)
• 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Delicious combination of sweet and savory flavors, with pineapple complementing the pork nicely 🍍.
- Ease of prep: Simple to make and kid-friendly, though some found the prep time longer than expected.
- Suggestions: For more heat, consider adding extra chili peppers to suit your spice preference 🌶️.
- Leftovers: Makes enough for dinner with tasty leftovers for lunch the next day.
Reviews from our home cooks
This is usually one of my favorite meals, but I don't know what happened to Hello Fresh this week. They dropped the ball on 2 of my meals. With this one, I just about had everything prepped and ready to go in the oven. All I needed to do was make the glaze. Then I realized there was no hoison glaze in the bag. Luckily I had some Stubbs Sweet & Spicy that paired well with the pineapple and chile.
Never thought to do this with pork chopmeat. Very tasty and just enough for dinner and next day lunch
Needs more than one chili, but overall this one's a favorite
Great flavor combos! I hate meatloaf, but this is delicious.
