With Sesame Roasted Potatoes & Sauteed Bok Choy (2 servings - 35-45 minutes)

Ingredients:

• 10oz Ground Pork (substitute with beef)
• 1 Pasture-Raised Egg
• 3/4 cup Panko Breadcrumbs
• 3/4 lb Potatoes
• 2 Cloves Garlic
• 10 oz Baby Bok Choy (Three babies)
• 2 Scallions (Just 1 is fine)
• 1 Tbsp Sesame Oil
• 1 Tbsp Rice Vinegar
• 2 Tbsps Soy Glaze
• 3 Tbsps Cumin-Sichuan Peppercorn Sauce (Substitute with Asian Szechuan sauce)

Steps

1. Prepare the ingredients & make the glaze

• Place an oven rack in the center of the oven; preheat to 450F
• Wash and dry the fresh produce.
• Medium dice the potatoes.
• Peel 2 cloves of garlic; using a zester or the small side of a box grater, finely grade into paste.
• In a bowl, combine the soy glaze, cumin-Sichuan sauce, and half the vinegar

2. Season the potatoes

• Line a sheet pan with foil.
• Transfer the diced potatoes into a bowl. Drizzle with the sesame oil and season with salt and pepper; Toss to coat. Arrange in an even layer on one side of the sheet pan.

3. Roast the meatloaf & potatoes

• Transfer half the glaze to a separate bowl and set aside for serving.
• In a bowl, combine the pork, breadcrumbs, garlic paste, and egg; season with salt and pepper. Gently mix to combine.
• Carefully transfer to the other side of the sheet pan of seasoned potatoes.
• Shape into a tightly packed loaf, about 7 inches by 3 inches.
• Evenly top the meatloaf with the remaining glaze.
• Roast 18 to 22 minutes (20 minutes was perfect), or until the potatoes are tender when pierced with a fork and the meatloaf is browned and cooked through (160F)
• Remove from the oven and let the roasted meatloaf rest at least 2 minutes

4. Prepare the remaining ingredients

• Meanwhile, thinly slice the scallions, separating the white bottoms and the hollow green tops
• Cut off and discard the root ends of the bok choy; roughly chop, separating the stems and leaves.

5. Cook the bok choy

• In a medium pan (nonstick), heat a drizzle of olive oil on medium-high heat until hot.
• Add the chopped bok choy stems and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes until softened.
• Add the chopped bok choy leaves and remaining vinegar (carefully as it may splatter); season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes or until wilted.
• Turn off the heat

6. Slice the meatloaf & serve

• Carefully transfer the rested meatloaf to a cutting board and cut along with width into equal-sized pieces.
• Serve the sliced meatloaf with the roasted potatoes and cooked bok choy. Top the meatloaf with the reserved glaze. Garnish with the sliced green tops of the scallions.