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

These individual pork meatloaves are anything but ordinary. Topped with a sweet and smoky glaze made from cranberry jam, ketchup and chipotle powder, they pack a flavorful punch. Served alongside creamy sweet potato mash and roasted Brussels sprouts, this meal is comfort food elevated.

A rich gravy brings everything together, making each bite irresistible. Perfect for a cozy weeknight dinner, this recipe is sure to become a family favorite.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chipotle PowderView ingredient guideLike ingredientDislike ingredient

8 ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 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

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper.
2. Trim and halve the Brussels sprouts. Toss with olive oil, salt and pepper. Spread on one side of the baking sheet.
3. Peel and dice the sweet potato into 1/2-inch cubes. Toss with cooking oil, salt and pepper. Place on the other side of the baking sheet.
4. Roast the vegetables for 20-25 minutes, until tender and lightly browned.
5. Meanwhile, in a bowl, combine ground pork, panko, Dijon mustard, garlic powder, half the chipotle powder, salt and pepper. Mix gently and shape into two oval meatloaves.
6. In a small bowl, mix cranberry jam, ketchup and remaining chipotle powder. Set aside.
7. Heat a skillet over medium-high heat. Add a drizzle of oil and sear the meatloaves for 2-3 minutes per side, until browned.
8. Transfer meatloaves to the baking sheet with the vegetables. Brush generously with the cranberry-chipotle glaze.
9. Bake for 12-15 minutes, until meatloaves are cooked through (internal temp 160°F).
10. While meatloaves bake, make the gravy. In the same skillet, melt butter over medium heat. Add minced shallot and cook for 1 minute. Whisk in flour and cook for 1 minute. Slowly whisk in 1/2 cup water and the chicken stock concentrate. Simmer until thickened, about 2-3 minutes. Stir in sour cream and season with salt and pepper.
11. Mash the roasted sweet potato with a fork or potato masher. Season with salt and pepper to taste.
12. Serve the meatloaves with mashed sweet potato, roasted Brussels sprouts and drizzle with gravy.

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?

Yes, you can assemble the meatloaves and refrigerate them for up to 24 hours before cooking. Add the glaze just before baking.

What can I use instead of cranberry jam?

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