Orange Chipotle Glazed Pork Meatloaves with Cheesy Potato Wedges and Broccoli

Looking to shake up your dinner routine? These mini pork meatloaves are a delicious twist on the classic, featuring a sweet and tangy orange-chipotle BBQ glaze that caramelizes beautifully in the oven. Paired with crispy cheesy potato wedges and tender roasted broccoli, this complete meal comes together on a single sheet pan for minimal cleanup.

Each serving is a perfectly portioned individual meatloaf, making it great for family dinners or meal prep. The combination of smoky chipotle, bright mandarin orange and savory pork is sure to become a new favorite. Let’s get cooking!

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

8 ounce Broccoli FloretsView ingredient guideLike ingredientDislike ingredient

1 unit Mandarin OrangeView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sweet and Smoky BBQ SeasoningView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

4 tablespoon BBQ SauceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chipotle PowderView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

4 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Adjust rack to top position (and middle for 4 servings). Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. Trim and thinly slice scallions, separating whites from greens; mince whites. Halve the mandarin. Cut broccoli florets into bite-size pieces if needed.
2. On a lightly oiled baking sheet, toss potatoes with a drizzle of oil, salt and pepper. Spread them on one side of the sheet. Roast on top rack for 10 minutes.
3. Meanwhile, in a large bowl, combine ground pork, panko, BBQ seasoning, scallion whites, ¾ tsp salt (1½ tsp for 4 servings) and a pinch of pepper. Form into two 1-inch-tall loaves (four loaves for 4 servings). In a small bowl, combine BBQ sauce, a big squeeze of mandarin juice and chipotle powder to taste. Season with salt; add more mandarin juice or chipotle if desired.
4. After 10 minutes, remove sheet from oven. Add broccoli to the empty side, tossing with a drizzle of oil, salt and pepper. Place pork loaves on the same side as broccoli. (For 4 servings, leave potatoes roasting; place pork and broccoli on a second lightly oiled sheet and roast on middle rack.) Roast on top rack for 15 minutes.
5. Remove sheet from oven. Push potatoes together so they overlap; sprinkle with Monterey Jack cheese. Brush tops of pork loaves with 1 tbsp glaze each (reserve remaining glaze for serving). Return to oven until pork is cooked through, glaze is tacky, cheese is melted and broccoli is tender, about 2-3 more minutes.
6. Divide pork loaves, potatoes and broccoli among plates. Drizzle pork with remaining glaze. Garnish with scallion greens and serve.

Recipe Tips

FAQ

Can I use ground turkey instead of pork?

Yes, ground turkey works as a substitute, but the meatloaves may be slightly less moist. Add a tablespoon of oil to the mixture if using lean turkey.

Can I prepare these meatloaves ahead of time?

Absolutely! Assemble the meatloaves and glaze up to a day in advance. Refrigerate separately, then bake as directed, adding a few extra minutes if starting from cold.

What can I use instead of Monterey Jack cheese?

Any melting cheese like cheddar, mozzarella or pepper jack works well.