Brown Sugar Bourbon Glazed Pork Meatloaves with Mashed Potatoes and Green Beans

If you’re tired of the same old meatloaf, these individual pork meatloaves are a delicious twist. Grated apple adds moisture and a hint of sweetness, while a brown sugar bourbon-infused BBQ glaze brings smoky, caramelized flavor. Each person gets their own mini loaf, making serving a breeze.

Complete the meal with creamy mashed potatoes and roasted green beans tossed with lemon zest. This comforting dinner is sure to become a new favorite.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit AppleView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

4 tablespoon BBQ SauceView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

10.8 g Brown Sugar Bourbon SeasoningView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (middle and top for 4 servings) and preheat oven to 425°F. Wash and dry produce. Dice potatoes into ½-inch pieces. Zest and quarter lemon. Halve and core apple; grate one half on the largest holes of a box grater (use whole apple for 4 servings). Trim and thinly slice scallions, separating whites from greens; mince whites.
2. Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. Keep covered off heat until ready to mash.
3. While potatoes cook, in a small bowl, combine BBQ sauce, 1 tsp Brown Sugar Bourbon Seasoning (2 tsp for 4 servings) and a squeeze of lemon juice. Taste and season with pepper and more lemon juice if desired.
4. In a large bowl, combine ground pork, grated apple, scallion whites, panko, remaining Brown Sugar Bourbon Seasoning, ½ tsp salt (1 tsp for 4 servings) and pepper. Form 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; top with half the glaze. Roast on top rack for 10 minutes.
5. Meanwhile, trim green beans if necessary. Toss in a medium bowl with a drizzle of oil, salt and pepper. After meatloaves have roasted 10 minutes, remove sheet from oven; carefully add green beans to empty side. (For 4 servings, add green beans to a second sheet; roast on top rack.) Roast for 10 minutes, then remove from oven once more. Carefully brush meatloaves with remaining glaze. Return to oven until meatloaves are cooked through, glaze is tacky and green beans are tender, 4-5 minutes more.
6. Meanwhile, mash potatoes with sour cream and 2 TBSP butter (4 TBSP for 4 servings) until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper.
7. Carefully toss green beans with lemon zest. Divide meatloaves, mashed potatoes and green beans between plates. Sprinkle with scallion greens and serve. Ground pork is fully cooked when internal temperature reaches 160°F.

Recipe Tips

FAQ

Can I use ground turkey instead of pork?

Yes, ground turkey works well, but note that the meatloaves may be slightly less moist. Adjust cooking time as needed.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

Can I make the glaze ahead of time?

Absolutely. The glaze can be prepared up to 2 days in advance and stored in the refrigerator.