Balsamic-Glazed Pork Meatloaves

2 sweet potatoes, peeled and cut into 1/2 inch dice

16 oz brussels sprouts, trimmed & halved

1 large red onion, halved and sliced into 1/2 inch thick wedges; finely chop a few wedges to get 4 Tbsp chopped

2 cloves minced garlic

2 tsp dried thyme

20 oz ground pork

4 tsp dijon mustard

1/2 panko breadcrumbs

4 tsp chicken stock concentrate

3 Tbsp plum jam or similar

3 1/2 Tbsp balsamic vinegar

2 tbsp butter

salt, pepper, & oil

Preheat oven to 425 degrees and place racks on top and middle positions.

Drizzle sprouts with oil and thyme, season with salt and pepper. Spread on a baking sheet and roast on top rack for 5 minutes. 

In a large bowl, combine pork, garlic, panko, mustard, half the chopped onion, and 2 tbsp water. Season with salt and pepper. Mix well and form four meatloves with flattened tops. 

Once sprouts have roasted 5 minutes, place meatloves on the pan on the opposite side. On a second sheet, toss sweet potatoes and onion wedges with oil, salt, and pepper. Roast sprouts and meatloaves on top rack and potatoes and onions on middle rach until meatloaves are cooked through and the veggies are lightly browned, 18-20 minutes. 

While everything roasts, heat a drizzle of oil in a medium high heat. Add remaining chopped onion and cook until softened, 2-3 minutes. Add vinegar, cook, stirring occasionally, until liquid has absorbed, 30-60 seconds. 

Stir in 1 cup water, jam, stock concentrate, 1/4 tsp salt, and pepper. Cook, stirring occasionally, until glaze begins to thicken, 4-6 minutes. Remove from heat and stir in 2 Tbsp butter. 

Slice meatloves and plate them, serving alongside veggies. Spoon glaze over the meatloaves and serve.