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Honey-Sesame Glazed Beef Mini Meatloaves

with Roasted Potatoes & Baby Bok Choy

Cooking time

35 minutes




590 /serving

This is not your mother’s meatloaf! (Not that there was anything wrong with your mother’s meatloaf.) We’re taking a tried and true North American family classic into East Asian territory by playing with scale and flavour sensations. You’ll season the ground beef with soy sauce, garlic and a Korean-inspired spice blend that includes a mellow dose of gochugaru chili powder. Then shape it into cute mini loaves so that each person gets an individual portion. Drizzle them with honey and sesame seeds, and serve with oven-roasted baby bok choy and garlicky potatoes.

We will send you:

  • 510g Ground beef
  • 3 Garlic cloves
  • 2 Scallions
  • 680g Baby potatoes
  • 510g Baby bok choy
  • 38g Panko
  • 15ml Toasted sesame oil
  • 6g Black & white sesame seeds
  • 15ml Rice vinegar
  • 45ml Soy sauce (low sodium)
  • 14g Honey
  • 12.5g Spicy & Savoury Seoul-Style spice blend (sea salt, brown sugar, gochugaru, white sesame seeds, garlic, sunflower oil, ginger, black pepper)

Contains: Eggs, Sesame, Soy, Wheat

You will need:

2 Sheet pans
Salt & pepper
1 Egg
Parchment paper
Total Fat
30 g
Saturated Fat
9 g
1260 mg
Total Carbs
45 g
8 g
34 g
6 g
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Roast the potatoes
Preheat the oven to 450°F. Halve the potatoes (or quarter if very large). On a lined sheet pan, toss the potatoes with a drizzle of oil; season with ½ the spice blend and S&P. Arrange in a single, even layer and roast in the oven, stirring halfway through, 20 to 25 minutes, until browned and tender when pierced with a fork.
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Mise en place
While the potatoes roast, quarter the baby bok choy lengthwise. Mince the garlic. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops.
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Prepare the meatloaves
In a large bowl, combine the ground beef, white bottoms of the scallions, panko, ⅔ of the soy sauce, ⅔ of the garlic and 1 egg; season with all but a pinch of the remaining spice blend and S&P. Gently mix to combine.
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Roast the meatloaves & baby bok choy
Shape the beef mixture into 4 small logs of equal size and add to a second lined sheet pan. Transfer to the oven and bake, 4 to 6 minutes, while you prepare the baby bok choy. In a large bowl, toss the baby bok choy with a drizzle of oil; season with S&P. Remove the sheet pan from the oven; add the seasoned baby bok choy, arranging them around the meatloaves in a single, even layer. Return to the oven and bake, 16 to 18 minutes, until the meatloaves* are cooked through and the baby bok choy have wilted. Reserve the bowl used to season the baby bok choy.
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Make the soy vinaigrette
In a small bowl, combine the toasted sesame oil, rice vinegar, remaining soy sauce and 2 tbsp oil; season with the remaining spice blend.
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Finish & serve
To the reserved bowl, add the roasted potatoes, green tops of the scallions and as much remaining garlic as you’d like; season with S&P and stir to combine. Divide the finished potatoes, meatloaves and baby bok choy between your plates. Top the meatloaves with the honey and sesame seeds. Drizzle the baby bok choy with the soy vinaigrette. Bon appétit!

*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.