Sweet Soy Porkloaves
with Sweet Potato & Pepper Jumble plus Spicy Lime Mayo
- Fish
- Soy
- Wheat
- Sesame
- Eggs
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.
Ingredients
12 milliliters
Ponzu Sauce
(Contains: Fish, Soy, Wheat)
2 unit
Sweet Potato
1 clove
Garlic
4 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
2 tablespoon
Mayonnaise
(Contains: Eggs)
10 ounce
Ground Pork
1 unit
Lime
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
2 unit
Scallions
1 unit
Bell Pepper
1 teaspoon
Sriracha
1 thumb
Ginger
Not included in your delivery
2 teaspoon (tsp)
Salt
1 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the sweet and savory Asian-inspired flavors, especially the soy glaze and spicy lime mayo 🍲.
- Ease of prep: Some found prep time-consuming, but many appreciated the simple one-pan cooking and easy cleanup.
- Suggestions: Consider adding an egg to the pork mixture for moisture; reduce salt in the glaze for those sensitive to sodium.
- Portions: A few wanted larger portions or an additional side; try adding rice or garlic bread to round out the meal.
- Veggies: The sweet potato and pepper jumble was divisive; some loved it, while others suggested trying different vegetable pairings.
