Balsamic Glazed Pork Meatloaves with Roasted Brussels Sprouts and Sweet Potatoes

There’s nothing quite like the comfort of a classic meatloaf, but sometimes you want to shake things up. This recipe puts a fun twist on tradition with individual pork meatloaves, each coated in a sweet-tangy balsamic-plum glaze. The glaze adds a rich, savory-sweet finish that perfectly complements the tender pork.

Alongside the meatloaves, you’ll enjoy a colorful medley of roasted sweet potatoes, red onion, and Brussels sprouts, all seasoned with thyme and roasted to crispy perfection. It’s a complete, satisfying meal that feels indulgent yet wholesome.

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Ingredients

1 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

8 ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried ThymeView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 unit Plum JamView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Wash and dry produce. Trim and halve Brussels sprouts lengthwise. Peel and mince garlic. Halve and peel red onion; slice into ½-inch-thick wedges. Finely chop a few wedges to get 2 tablespoons (4 tablespoons for 4 servings). Dice sweet potato into ½-inch pieces.
2. On one side of a baking sheet, toss Brussels sprouts with a drizzle of oil, half the dried thyme, salt, and pepper. Roast on top rack for 5 minutes.
3. In a large bowl, combine ground pork, garlic, panko, Dijon mustard, half the chopped onion, and 1 tablespoon water (2 tablespoons for 4 servings). Season generously with salt and pepper. Form into two 1-inch-tall loaves (four for 4 servings); flatten tops.
4. After Brussels sprouts have roasted 5 minutes, remove sheet from oven. Place meatloaves on the opposite side of the same baking sheet. On a second baking sheet, toss sweet potato pieces and onion wedges with a drizzle of oil, salt, and pepper. Roast Brussels sprouts and meatloaves on top rack, and sweet potatoes and onion wedges on middle rack, until meatloaves are cooked through and veggies are lightly browned, 18-20 minutes.
5. While everything roasts, heat a drizzle of oil in a medium pan over medium-high heat. Add remaining chopped onion and cook, stirring, until softened, 2-3 minutes. Add balsamic vinegar and cook, stirring, until liquid is absorbed, 30-60 seconds. Stir in ½ cup water (1 cup for 4 servings), plum jam, chicken stock concentrate, ¼ teaspoon salt (½ teaspoon for 4), and pepper. Cook, stirring occasionally, until glaze thickens, 4-6 minutes. Remove from heat and stir in 1 tablespoon butter (2 tablespoons for 4) until melted.
6. Transfer meatloaves to a cutting board and let rest 1 minute before slicing crosswise. Divide meatloaves and roasted vegetables among plates. Spoon balsamic glaze over meatloaves and serve.

Recipe Tips

FAQ

Can I use ground turkey instead of pork?

Yes, ground turkey works well as a substitute, though the meatloaves may be slightly leaner.

How do I know when the meatloaves are fully cooked?

The internal temperature should reach 160°F. Use an instant-read thermometer to check.

Can I prepare the glaze in advance?

Absolutely! The glaze can be made up to 2 days ahead and stored in the refrigerator. Reheat gently before serving.