Glazed Pork Meatloaves with Roasted Sweet Potatoes and Pineapple

Sweet and savory is a combination that never gets old. These individual pork meatloaves are glazed with a mixture of hoisin sauce and pineapple juice, then baked until tender and glossy. On the side, roasted sweet potatoes and bell pepper are tossed with caramelized pineapple chunks for a complete, colorful meal.

This recipe comes together in under an hour and uses simple ingredients for a dinner that feels special but is easy enough for a weeknight. The tangy-sweet glaze pairs perfectly with the juicy pork, while the roasted vegetables add a hearty, nutritious element.

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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

1 tablespoon 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. Trim and thinly slice scallions, separating whites from greens; mince whites. Dice sweet potatoes into ½-inch pieces. Core, deseed and dice bell pepper into ½-inch pieces. Thinly slice chili pepper.
2. Drain pineapple, reserving the juice. Set aside 2 teaspoons of the 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 into a paste with your hands. Stir in ground pork and 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-thick loaves (four loaves for 4 servings). Line a baking sheet with foil and lightly oil it. Place the meatloaves on one side of the prepared sheet. Spread the pineapple chunks on the empty side. In a small bowl, combine hoisin sauce with the reserved pineapple juice. Brush the tops of the meatloaves with half of the hoisin glaze; reserve the rest.
4. On a second baking sheet, toss the sweet potatoes and bell pepper with a generous drizzle of oil, salt and pepper. (Tip: line the sheet with foil for easy cleanup.) 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. The meatloaves will finish cooking in the next step.
5. After 20 minutes, remove the sheet with the meatloaves and pineapple from the oven, leaving the vegetables in the oven. Transfer the pineapple to a plate and set aside. Brush the meatloaves with the remaining glaze. Return the meatloaves to the top rack and bake until cooked through and the glaze is tacky, 4-5 minutes more.
6. Slice the meatloaves crosswise. Divide the meatloaves and roasted vegetables between plates. Top the meatloaves with the reserved pineapple and garnish with scallion greens. If you like heat, add a pinch of sliced chili pepper to taste. Serve immediately.

Recipe Tips

FAQ

Can I use ground turkey or chicken instead of pork?

Yes, ground turkey or chicken can be substituted for ground pork. Keep in mind that the texture and flavor will be slightly different and you may need to adjust the cooking time slightly.

Can I make this recipe gluten-free?

To make it gluten-free, use a gluten-free bread slice and ensure your hoisin sauce is gluten-free. Many hoisin sauces contain wheat, so check the label.

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 until warmed through.