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Sweet Soy Porkloaves
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Sweet Soy Porkloaves

Sweet Soy Porkloaves

with Sweet Potato & Pepper Jumble plus Spicy Lime Mayo

Finding yourself in a meatloaf rut? Enter: this sweet and savory version. First, we blend ground pork with citrusy ponzu, aromatic garlic and ginger, and crispy panko breadcrumbs. Next, we form the mixture into mini loaves so everyone gets their own. The pièce de résistance? We swap out the usual ketchup glaze for a blend of sweet soy and spicy Thai chili sauce. Add a jumble of roasted sweet potatoes and bell pepper and a drizzle of chili lime mayo, and your routine meat-and-spuds dinner doesn’t stand a chance.

Sheet Pan

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

Total Time40 minutes
Prep Time15 minutes


serving amount

2 unit


1 clove


1 thumb


2 unit

Sweet Potatoes

1 unit

Bell Pepper

1 unit


10 ounce

Ground Pork

¼ cup

Panko Breadcrumbs

(Contains Wheat)

12 milliliters

Ponzu Sauce

(Contains Fish, Soy, Wheat)

4 tablespoon

Sweet Soy Glaze

(Contains Soy, Wheat)

1 teaspoon


2 tablespoon


(Contains Eggs, Soy)

Not included in your delivery



1 tablespoon

Vegetable Oil


Nutrition Values

/ per serving
Energy (kJ)0 kJ
Calories800 kcal
Fat42 g
Saturated Fat11 g
Carbohydrate75 g
Sugar27 g
Dietary Fiber8 g
Protein29 g
Cholesterol105 mg
Sodium1770 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.


Aluminum Foil
Baking Sheet
Large Bowl
Small Bowl



• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce. • Trim and thinly slice scallions, separating whites from greens; mince whites. Peel and mince or grate garlic and ginger. Dice sweet potatoes into ½-inch pieces. Core, deseed, and dice bell pepper into ½-inch pieces. Quarter lime.

Form Meatloaves

• In a large bowl, combine pork*, panko, ponzu, scallion whites, garlic, and ginger. Season with salt (we used ½ tsp) and pepper. (Use 1 tsp salt for 4 servings.) Form mixture into two 1-inch-tall loaves (four loaves for 4). • Line one side of a baking sheet with foil and lightly oil; place loaves on foil-lined side. (For 4, line whole sheet; spread porkloaves out across entire sheet.) Fold up a bit of foil to create a barrier in the middle of the sheet. TIP: Don’t have foil on hand? Roast porkloaves and veggies on separate sheets.

Roast Veggies & Meatloaves

• Toss sweet potatoes and bell pepper on unlined side of sheet opposite porkloaves with a large drizzle of oil, salt, and pepper. (For 4 servings, toss veggies on a second sheet; roast porkloaves on top rack and veggies on middle rack.) • Roast on top rack until porkloaves are browned and veggies are almost tender, 20 minutes. (The porkloaves will cook through later.)

Make Glaze & Sauce

• Meanwhile, in a small bowl, combine mayonnaise with a squeeze of lime juice to taste and as much sriracha as you like.

Glaze Meatloaves

• Once porkloaves and veggies have roasted 20 minutes, remove sheet from oven. (For 4 servings, leave veggies roasting.) Carefully brush porkloaves with half the sweet soy glaze (save the rest for serving). • Return to top rack until porkloaves are cooked through, glaze is tacky, and veggies are tender, 3-5 minutes more.


• Top porkloaves with remaining soy glaze. Drizzle porkloaves and veggie jumble with spicy lime mayo, sprinkle with scallion greens, and serve.