Community recipe
Maple-Mustard Pork Meatloaf with Rosemary-Roasted Potatoes
A tender, savory pork meatloaf gets a glossy maple-Dijon top, while rosemary-scented potatoes roast alongside until golden at the edges. Familiar comfort-food flavors, a little sweet-tangy lift, and an easy sheet-pan finish make this a satisfying weeknight supper.
- Serves
- 4
- Prep
- 20 min
- Cook
- 45 min
- Difficulty
- easy
Get ready
Ingredients
- 1.5 lb yukon gold potatoes, scrubbed, dried, and cut into 1-inch chunks
- 1 tbsp olive oil
- 1 tsp fresh rosemary, finely chopped
- 0.5 tsp smoked paprika
- 0.5 tsp fine salt
- 0.5 cup panko breadcrumb
- 0.25 cup milk
- 0.5 yellow onion, small; peeled and finely diced
- 1 garlic clove, peeled and minced
- 1 lb ground pork
- 1 large egg
- 1 tbsp dijon mustard
- 1 tsp dried sage
- 1 tsp fine salt
- 0.25 tsp black pepper
- 0.25 cup ketchup
- 1 tbsp maple syrup
- 1 tsp apple cider vinegar
Make it
Instructions
- 01
Set up the oven and pans
Heat the oven to 425°F (220°C). Line a large rimmed baking sheet with foil or parchment for the potatoes, and line a second small rimmed baking sheet with parchment for the meatloaf. Set out a large mixing bowl, a small bowl, a knife, and a cutting board. | Why: Preparing the pans now makes it easy to get both components into the oven promptly.
- 02
Season and start the potatoes
Scrub and dry the potatoes, then cut them into roughly 1-inch chunks. In the large bowl, toss 1½ lb Yukon Gold potatoes with 1 tbsp olive oil, 1 tsp finely chopped fresh rosemary, ½ tsp smoked paprika, and ½ tsp fine salt until evenly coated. Spread them in one layer on the prepared large baking sheet and roast for 10 minutes while you make the meatloaf mixture. | Why: Starting the potatoes first gives them a head start toward crisp, browned edges.
- 03
Mix the meatloaf
In the small bowl, stir together ½ cup panko breadcrumbs and ¼ cup milk; leave them to soften for 5 minutes. Peel and finely dice ½ small yellow onion, and peel and mince 1 garlic clove. Add the softened crumbs, onion, and garlic to the large mixing bowl with 1 lb ground pork, 1 large egg, 1 tbsp Dijon mustard, 1 tsp dried sage, and 1 tsp fine salt. Sprinkle in ¼ tsp black pepper. Mix gently with clean hands just until evenly combined; stop as soon as no dry pockets remain. | Why: Softened crumbs and gentle mixing help the loaf stay tender rather than dense.
- 04
Shape the loaf and mix the glaze
Transfer the mixture onto the prepared small baking sheet and shape it into a compact loaf about 7 inches long and 4 inches wide, with an even thickness. In the now-empty small bowl, stir together ¼ cup ketchup, 1 tbsp maple syrup, and 1 tsp apple cider vinegar until smooth. After the potatoes have roasted for 10 minutes, slide the loaf pan into the oven alongside them and bake both for 20 minutes. | Why: A compact, even loaf cooks reliably, and the short initial bake helps it hold its shape before glazing.
- 05
Glaze and finish roasting
Carefully pull out both pans. Turn the potatoes so they brown on another side. Brush the glaze evenly over the top and sides of the meatloaf. Return both pans to the oven and roast for 15–20 minutes, until the potatoes are deeply golden and fork-tender and the center of the meatloaf reaches 160°F (71°C) on an instant-read thermometer. If the loaf reaches temperature first, transfer it to a clean plate and let the potatoes finish roasting. | Why: Glazing near the end keeps the sweet topping glossy without letting it scorch, while the thermometer confirms the pork is safely cooked.
- 06
Rest and serve
Move the meatloaf to a clean cutting board and let it rest for 10 minutes before slicing. Let the potatoes stand on their pan for a few minutes, then serve them hot alongside the slices. Refrigerate leftovers within 2 hours. | Why: Resting helps the slices hold together and keeps their juices in the loaf.
