Smoky Chipotle Cranberry Pork Meatloaves with Sweet Potato Mash and Roasted Brussels Sprouts

These individual pork meatloaves bring together the sweet heat of chipotle and cranberry in a sticky glaze that caramelizes beautifully in the oven. Paired with velvety sweet potato mash and tender roasted Brussels sprouts, every bite is a balance of smoky, tangy and savory flavors.

A rich gravy made from chicken stock and Dijon mustard ties the whole plate together, making this a satisfying meal that feels special but comes together easily on a weeknight.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.56 teaspoon Chipotle PowderView ingredient guideLike ingredientDislike ingredient

8 ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

1 unit Cranberry JamView ingredient guideLike ingredientDislike ingredient

1 unit KetchupView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425°F. Wash and dry produce. Peel and dice sweet potatoes into ½-inch pieces. Halve and peel shallot; grate one half on the largest holes of a box grater over a large bowl. Mince remaining shallot. Trim and halve Brussels sprouts lengthwise.
2. Place sweet potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 12-15 minutes. Reserve ¼ cup potato cooking liquid (½ cup for 4 servings), then drain. Return potatoes to pot and cover to keep warm until ready to mash in Step 6.
3. While sweet potatoes cook, to bowl with grated shallot, add pork, garlic powder, panko, half the ketchup, salt (we used ¾ tsp; 1½ tsp for 4 servings) and pepper, then combine. Form into two 1-inch-tall loaves (four loaves for 4). Place meatloaves on one side of a lightly oiled baking sheet. (For 4, spread meatloaves out across entire sheet.) In a small bowl, combine jam, half the chipotle powder, remaining ketchup and a pinch of salt until smooth.
4. Toss Brussels sprouts on opposite side of sheet from meatloaves with a drizzle of olive oil, salt and pepper. (For 4 servings, spread Brussels sprouts out on a second baking sheet.) Roast on top rack until Brussels sprouts are mostly tender and meatloaves are almost cooked through, about 15 minutes (they’ll finish cooking in Step 6). (For 4, roast meatloaves on top rack and Brussels sprouts on middle rack, swapping rack positions halfway through.)
5. Meanwhile, melt 1 TBSP butter (2 TBSP for 4 servings) in a medium pan over medium heat. Add minced shallot and cook, stirring, until softened, 3-4 minutes. Sprinkle with flour; stir to combine. Whisk in stock concentrate, mustard and ½ cup water (1 cup for 4). Bring to a simmer and cook, stirring occasionally, until thickened and saucy, 1-3 minutes. TIP: If gravy seems too thick, whisk in a splash of water. Reheat over low heat just before serving if necessary.
6. Once meatloaves have cooked 15 minutes, remove sheet from oven. Carefully brush meatloaves with glaze. Return to top rack until meatloaves are cooked through and Brussels sprouts are golden and tender, 5-6 minutes more. To pot with drained sweet potatoes, add sour cream, 1 TBSP butter (2 TBSP for 4 servings) and a pinch of chipotle powder (we used ⅛ tsp; ¼ tsp for 4) if desired. Mash, adding splashes of reserved potato cooking liquid as needed, until smooth and creamy.
7. Slice meatloaves crosswise. Divide meatloaves, mashed sweet potatoes and Brussels sprouts between plates in separate sections. Spoon gravy over meatloaves and serve.

Recipe Tips

FAQ

Can I use ground turkey instead of pork?

Yes, ground turkey works well as a substitute. Just be careful not to overcook, as turkey can dry out faster than pork.

What can I use instead of cranberry jam?

You can substitute with any berry jam or even apricot preserves for a different flavor profile.

How do I store leftovers?

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