Smoky Chipotle Cranberry Pork Meatloaves with Roasted Broccoli and Sweet Potato Mash

These individual pork meatloaves are a delicious twist on a classic comfort food. Coated in a sweet and smoky glaze made with cranberry jam, ketchup and chipotle powder, they’re packed with flavor. Served alongside creamy sweet potato mash, roasted broccoli and a rich savory gravy, this meal is perfect for a cozy dinner any night of the week.

The combination of tender pork, tangy glaze and smooth mash creates a satisfying balance of textures and tastes. Easy to prepare and sure to impress, this recipe brings a touch of festivity to your table without requiring hours in the kitchen.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.56 teaspoon Chipotle PowderView ingredient guideLike ingredientDislike ingredient

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

1 unit BroccoliView 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. 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 into 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.
3. While sweet potatoes cook, to bowl with grated shallot, add ground pork, garlic powder, panko, half the ketchup, salt (¾ tsp for 2 servings, 1½ tsp for 4) and pepper. Form into two 1-inch-tall loaves (four for 4 servings). Place meatloaves on one side of a lightly oiled baking 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 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 servings, roast meatloaves on top rack and Brussels sprouts on middle rack, swapping rack positions halfway through.
5. Meanwhile, melt 1 tablespoon butter (2 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. If gravy seems too thick, whisk in a splash of water. Reheat over low heat just before serving if necessary.
6. After 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 tablespoon butter (2 for 4 servings) and a pinch of chipotle powder (⅛ tsp for 2, 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. 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 sure not to overcook it to keep it moist.

Can I make the meatloaves ahead of time?

You can prepare the meatloaves and glaze up to a day in advance. Refrigerate them separately, then bake as directed, adding a few extra minutes if needed.

What can I use instead of cranberry jam?

You can substitute with any berry jam, such as raspberry or strawberry, for a similar sweet-tart flavor.