Maple Dijon Glazed Pork Meatloaves with Roasted Brussels Sprouts and Mashed Potatoes

Sweet maple syrup and tangy Dijon mustard are a match made in heaven. In this recipe, we combine them into a glossy glaze that caramelizes beautifully over juicy pork meatloaves. Infused with ponzu sauce and garlic powder, the meatloaves are packed with savory depth, while the glaze adds a delightful sweet-tangy finish.

On the side, we roast Brussels sprouts until crispy and golden and whip up creamy mashed potatoes with sour cream. It’s a complete, comforting meal that feels special but comes together easily. Perfect for a cozy weeknight dinner!

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

12 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

8 ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Maple SyrupView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Wash and dice the potatoes into 1-inch cubes. Place them in a medium pot, cover with cold salted water and bring to a boil. Cook until fork-tender, about 15 minutes.
3. While potatoes cook, trim and halve the Brussels sprouts. Toss them with a drizzle of oil, salt and pepper on the prepared baking sheet. Roast for 20-25 minutes, until crispy and browned.
4. In a bowl, combine ground pork, panko breadcrumbs, ponzu sauce, garlic powder, 1 tablespoon of maple syrup, salt and pepper. Mix gently until just combined. Shape into two oval meatloaves and place on the baking sheet with the Brussels sprouts (or use a separate sheet).
5. In a small bowl, whisk together the remaining 1 tablespoon maple syrup and Dijon mustard to make the glaze.
6. After the meatloaves have roasted for 10 minutes, brush them generously with the glaze. Continue roasting for another 10-15 minutes, until the internal temperature reaches 160°F (71°C) and the glaze is caramelized.
7. Drain the potatoes and return them to the pot. Add sour cream, a pat of butter (optional), salt and pepper. Mash until smooth and creamy.
8. Serve the meatloaves alongside the roasted Brussels sprouts and mashed potatoes. Drizzle any remaining glaze over the meatloaves.

Recipe Tips

FAQ

Can I use ground turkey instead of pork?

Yes, ground turkey works well, though the meatloaves may be slightly leaner. Adjust cooking time as needed.

Can I make the mashed potatoes ahead of time?

Absolutely! Mash the potatoes and keep them warm in a covered pot or reheat gently with a splash of milk.

What can I use instead of ponzu sauce?

A mixture of 1 teaspoon soy sauce and 1 teaspoon lemon juice is a good substitute.