Glazed Pork Meatloaves with Roasted Sweet Potatoes and Pineapple

Sweet and savory is a combination that never fails to please and these individual pork meatloaves are a perfect example. Glazed with a mixture of hoisin sauce and pineapple juice, they’re baked until tender and glossy, then served alongside roasted sweet potatoes, bell pepper and caramelized pineapple chunks. It’s a balanced, flavorful meal that comes together easily on a sheet pan.

Each component complements the others: the savory pork, the tangy-sweet glaze, the earthy sweetness of roasted vegetables and the bright pop of fresh chili if you like a little heat. This recipe is designed for two, but can be doubled for four with no extra fuss.

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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. 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 the chili pepper.
2. Drain the pineapple, reserving the juice. Set aside 2 teaspoons of the juice for the glaze (4 teaspoons if making 4 servings). In a large bowl, soak the bread with the remaining pineapple juice. Once the liquid is mostly absorbed, break the mixture apart with your hands until pasty. Add the ground pork and scallion whites. Season generously with salt (about ¾ teaspoon for 2 servings, 1½ teaspoons for 4) and pepper. Mix until just combined.
3. Form the pork mixture into two 1-inch-tall 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 pieces on the opposite side. In a small bowl, combine the hoisin sauce with the reserved pineapple juice. Brush the tops of the meatloaves with half of the glaze (save the rest for later).
4. On a second baking sheet, toss the sweet potatoes and bell pepper with a generous 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. (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 roast until cooked through and the glaze is tacky, 4-5 minutes more.
6. Slice the meatloaves crosswise. Divide the vegetables between plates and top with the meatloaves. Garnish with the reserved scallion greens and add a pinch of sliced chili if you like heat.

Recipe Tips

FAQ

Can I use ground turkey or chicken instead of pork?

Yes, you can substitute ground turkey or chicken, but note that the meatloaves may be slightly leaner and less juicy. You may need to add a tablespoon of oil or an egg to keep them moist.

Can I prepare this recipe ahead of time?

You can assemble the meatloaves and chop the vegetables up to a day in advance. Store them separately in the refrigerator, then glaze and roast just before serving.

What can I serve with these meatloaves?

These meatloaves pair well with steamed rice or a simple green salad. The roasted vegetables are already included, but you can add extra sides like sautéed greens or crusty bread.