Hot Honey Pork Meatloaves with Roasted Carrots and Potatoes

These mini pork meatloaves are anything but ordinary. Coated in a bold glaze made from hot honey and ketchup, they strike the perfect balance between sweet and spicy. Paired with tender roasted carrots and buttery potatoes, this meal is both comforting and exciting.

Perfect for a busy weeknight, this recipe comes together quickly with simple ingredients. The meatloaves are baked until juicy, while the vegetables roast to caramelized perfection. A sprinkle of scallion greens adds a fresh finish.

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Ingredients

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

4 unit ScallionsView ingredient guideLike ingredientDislike ingredient

6 unit CarrotsView ingredient guideLike ingredientDislike ingredient

24 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

2 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

20 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

2 tablespoon Meatloaf Spice BlendView ingredient guideLike ingredientDislike ingredient

4 tablespoon KetchupView ingredient guideLike ingredientDislike ingredient

1.5 ounce Hot HoneyView ingredient guideLike ingredientDislike ingredient

1 tablespoon Brown SugarView ingredient guideLike ingredientDislike ingredient

5 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F. Lightly oil a baking sheet. Mince garlic. Thinly slice scallions, separating white and green parts. Peel carrots and cut diagonally into ½-inch slices. Cut potatoes into ½-inch cubes.
2. On a second baking sheet, toss potatoes with whole thyme sprigs, a drizzle of oil, fry seasoning, salt and pepper. Roast on upper rack until browned and crisp, 25-30 minutes.
3. In a large bowl, mix panko, beef stock concentrate and ⅓ cup water. Let sit until panko absorbs liquid. Add ground pork, garlic, scallion whites, meatloaf spice blend and 1 tsp salt. Mix with your hands. Shape into four 1-inch-thick mini loaves. Place on one side of the oiled baking sheet.
4. On the other side of the same sheet, toss carrots with a drizzle of oil, salt and pepper. Roast on bottom rack until carrots are tender and meatloaves are nearly cooked through, 20-25 minutes.
5. In a small bowl, stir together ketchup and hot honey. Remove sheet from oven, sprinkle carrots with brown sugar and toss. Return to oven and roast 3-5 minutes until sugar melts and glazes carrots.
6. When potatoes are done, remove from oven and add butter, tossing to coat. Discard thyme sprigs. Divide potatoes, carrots and meatloaves among plates. Drizzle ketchup mixture over meatloaves and garnish with scallion greens.

Recipe Tips

FAQ

Can I use ground beef instead of pork?

Yes, ground beef works well as a substitute. The cooking time may remain the same, but ensure the internal temperature reaches 160°F.

How do I store leftovers?

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

Can I make this gluten-free?

Use gluten-free panko breadcrumbs and ensure the stock concentrate and seasoning blends are gluten-free.