Glazed Pork Meatloaves with Roasted Sweet Potatoes and Pineapple

Sweet and savory is a combination that never gets old. These personal-sized pork meatloaves are glazed with a mixture of hoisin sauce and pineapple juice, giving them a sticky, flavorful finish. On the side, roasted sweet potatoes and bell pepper are tossed with caramelized pineapple chunks for a colorful and satisfying meal.

Ready in about 50 minutes, this recipe is perfect for a busy weeknight. The meatloaves are juicy and tender, while the vegetables get nicely charred in the oven. A sprinkle of scallion greens and a pinch of chili add freshness and heat.

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Ingredients

2 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Chili PepperView ingredient guideLike ingredientDislike ingredient

4 ounce PineappleView ingredient guideLike ingredientDislike ingredient

1 slice White BreadView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

2 tablespoon Hoisin SauceView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven racks to top and middle positions and preheat to 425°F. Wash and dry all produce. Dice sweet potatoes into ½-inch pieces. Core, deseed and dice bell pepper into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens; mince the whites. Thinly slice chili pepper, removing seeds for less heat.
2. Drain pineapple, reserving the juice; set aside 2 teaspoons of juice for the glaze (4 teaspoons for 4 servings). In a large bowl, soak the bread slice with the remaining pineapple juice. Once the liquid is mostly absorbed, break the bread mixture up with your hands until pasty. Stir in ground pork and minced scallion whites. Season generously with salt (about ¾ teaspoon for 2 servings, 1½ teaspoons for 4) and pepper.
3. Form the pork mixture into two 1-inch-tall loaves (four loaves for 4 servings). Line a baking sheet with foil. Place the meatloaves on one side of the prepared sheet. Spread the pineapple chunks on the opposite side. In a small bowl, combine hoisin sauce and the reserved pineapple juice; brush the tops of the meatloaves with half of the hoisin glaze (the rest will be used later).
4. On a second baking sheet, toss the diced sweet potatoes and bell pepper with a large drizzle of oil, salt and pepper. Roast the meatloaves on the top rack and the vegetables on the middle rack until the meatloaves are almost cooked through and the vegetables are tender, about 20 minutes.
5. After 20 minutes, remove the meatloaves from the oven (leave the vegetables in). Brush the meatloaves with the remaining hoisin glaze. Heat the broiler to high or set the oven to 500°F. Return the meatloaves to the top rack and cook until they are cooked through and the glaze is tacky, 4-5 minutes more.
6. Slice the meatloaves crosswise. Divide the roasted vegetables and meatloaves between plates. Top the meatloaves with the roasted pineapple and garnish with scallion greens. If you like spice, add a pinch of sliced chili pepper to taste.

Recipe Tips

FAQ

Can I use ground turkey instead of pork?

Yes, ground turkey works well, though the meatloaves may be slightly leaner. Add a tablespoon of oil to the mixture to keep them moist.

Can I substitute the white bread?

Any soft bread like brioche or even gluten-free bread can be used. The bread helps bind the meatloaves and adds moisture.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven or microwave until warmed through.