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We’re putting an Asian twist on homestyle meatloaf with black garlic, ginger, and scallions. It gets another dynamic layer from a savory-sweet soy glaze—a delicious complement to the miso paste in our mashed potatoes. A side of sautéed cabbage cuts through the rich flavors.

Ethan Mick

with Miso Mashed Potatoes & Sautéed Cabbage

Soy-Glazed Pork Meatloaf

Ground Pork

Cabbage

Red Potatoes

Scallions

Black Garlic

Panko Breadcrumbs

1-Inch Piece Ginger

Soy Marinade

Soy Glaze

Sweet White Miso Paste

Ingredients

oven

Place an oven rack in the center of the oven, then preheat to 450°F. Heat a medium pot of water to boiling on high. Wash and dry the fresh produce. Peel and finely chop the **garlic**. Peel and finely chop the **ginger**. Cut off and discard the root ends of the **scallions**; thinly slice, separating the white bottoms and green tops. Peel and medium dice the **potatoes**. Cut out and discard the core of the **cabbage**; thinly slice the leaves. In a bowl, combine the **soy glaze** and **soy marinade**.

Prepare the ingredients & make the glaze:

Line a sheet pan with aluminum foil. In a large bowl, combine the **pork**, **breadcrumbs**, **chopped garlic**, **half the chopped ginger**, and **half the sliced white bottoms of the scallions**; season with salt and pepper. Using your hands, gently mix until just combined. Place the mixture in the center of the sheet pan. Using the foil, gently roll and shape the mixture until it forms a tightly packed loaf, about 7 by 2 inches. Flatten the foil to line the pan. Evenly top the meatloaf with **half the glaze**.

Form & glaze the meatloaf:

Bake the **glazed meatloaf** 22 to 25 minutes, or until browned and cooked through. (An instant-read thermometer should register 160°F.)Remove the baked meatloaf from the oven and let rest at least 2 minutes. Transfer to a cutting board.

Bake the meatloaf:

While the meatloaf bakes, add the **diced potatoes** to the pot of boiling water. Cook 15 to 17 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the **miso paste** and a drizzle of olive oil. Using a fork, mash to your desired consistency. Season with salt and pepper to taste. Cover to keep warm.

Cook & mash the potatoes:

While the meatloaf continues to bake, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the **remaining chopped ginger** and **remaining sliced white bottoms of the scallions**. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened and fragrant. Add the **sliced cabbage** and cook, stirring occasionally, 5 to 7 minutes, or until lightly browned and softened. Turn off the heat and season with salt and pepper to taste.

Cook the cabbage:

Slice the **baked meatloaf** crosswise. Serve the sliced meatloaf with the **mashed potatoes** and **cooked cabbage**. Using a clean spoon, top the meatloaf with the **remaining glaze**. Garnish with the **sliced green tops of the scallions**. Enjoy!