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.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Ponzu Sauce(ContainsWheat, Fish, Soy)
Sweet Soy Glaze(ContainsWheat, Soy)
• 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.
• 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.
• 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.)
• Meanwhile, in a small bowl, combine mayonnaise with a squeeze of lime juice to taste and as much sriracha as you like.
• 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.