This Glazed Pork Meatloaf with Roasted Vegetables is a vibrant and flavor-packed dish that combines tender, seasoned pork with a sweet and savory glaze and a hearty vegetable filling. The meatloaf is rolled, stuffed, and baked to perfection—topped off with a sticky glaze made of honey, soy sauce, garlic, vinegar, and ketchup that caramelizes as it roasts. This recipe is perfect for family dinners, festive occasions, or when you simply want to elevate your home-cooked meals. The tender vegetables inside the roll offer color, nutrition, and texture, while the juicy pork and aromatic glaze create a mouthwatering combination that’s sure to impress.
Cooking Time
Preparation Time: 25 minutes
Cooking Time: 60 minutes
Total Time: 1 hour 25 minutes
Yield: Serves 4–6 people
Cuisine: International (with Eastern European influences)
Ingredients
For the Glaze:
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1 tablespoon honey
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1 tablespoon soy sauce
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2 garlic cloves, minced
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1 teaspoon vinegar (white or apple cider)
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2 tablespoons ketchup
For the Filling and Roll:
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1 tablespoon vegetable oil
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1 large carrot, chopped
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1 large onion, sliced into half rings
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1 red bell pepper, deseeded and chopped
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Salt and pepper to taste
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½ teaspoon paprika (optional)
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500–700 g pork loin or boneless pork shoulder
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1 tablespoon mustard
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½ teaspoon dried garlic or garlic powder
Step-by-Step Cooking Directions
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Prepare the Glaze:
In a small bowl, mix honey, soy sauce, minced garlic, vinegar, and ketchup. This will be the flavorful glaze used both before and during roasting. -
Sauté the Vegetables:
Heat oil in a large frying pan. Sauté chopped carrots over medium heat until they begin to soften. Add the onions and continue cooking until translucent. Then add the chopped bell peppers and stir-fry everything together. Season with salt, pepper, and a pinch of paprika if desired. -
Prepare the Pork:
Take a large pork cut and butterfly it: slice horizontally without cutting all the way through, then open it flat like a book. Using a meat mallet, lightly pound the pork to even it out. -
Score and Season the Meat:
Make small shallow cuts across the surface of the meat to help absorb flavors. Rub the surface with mustard, followed by a mix of salt, pepper, and dried garlic. -
Assemble the Roll:
Spread the cooked vegetables evenly across the seasoned pork. Starting from one end, tightly roll the meat into a log. Secure the roll with toothpicks or kitchen twine to hold its shape during roasting. -
Apply the Glaze:
Generously brush the prepared glaze over the top and sides of the pork roll. -
Bake the Meatloaf:
Place the meatloaf on a baking tray lined with parchment paper or foil. Bake in a preheated oven at 180°C (356°F) for 1 hour. Every 15–20 minutes, brush the meat with more glaze to build flavor and shine. -
Rest and Serve:
Once fully cooked and caramelized on top, remove the meatloaf from the oven. Let it rest for 10 minutes before slicing. Serve warm with your choice of side dishes.
Nutritional Information (Per Serving – Approximate)
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Calories: 380
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Protein: 30g
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Fat: 20g
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Carbohydrates: 15g
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Sugar: 8g
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Fiber: 2g
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Sodium: 600mg
The Origins and Popularity of the Recipe
Meatloaf in various forms is popular worldwide—from the classic American-style meatloaf to roulades stuffed and rolled with vegetables and herbs in Eastern Europe and the Balkans. This version, combining pork, a savory vegetable filling, and a sweet-savory glaze, is reminiscent of traditional Slavic dishes that often include rolled meats filled with carrots, onions, and bell peppers. Its rising popularity comes from how customizable and crowd-pleasing it is—home cooks and chefs alike love how easy it is to scale, serve, and flavor to personal tastes.
Reasons Why You’ll Love the Recipe
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Full of flavor: The glaze caramelizes beautifully, enhancing the meat’s natural juices.
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Visually stunning: The cross-section of rolled meat and colorful vegetables looks impressive on the plate.
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Customizable: Easily swap vegetables or meat types to suit your taste or pantry.
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Great for leftovers: Slices well and reheats deliciously for sandwiches or next-day meals.
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Perfect for entertaining: It’s elegant enough for dinner parties and hearty enough for Sunday lunch.
Health Benefits
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High in protein: Supports muscle repair and energy.
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Includes vegetables: Adds vitamins A and C from the carrots and peppers.
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Low in carbs: Suitable for low-carb or keto-friendly meal planning if served without starchy sides.
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Homemade glaze: No preservatives or additives compared to store-bought marinades.
Serving Suggestions
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Serve with mashed or roasted potatoes.
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Pair with a light green salad dressed in vinaigrette.
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Great with pickles or fermented vegetables for contrast.
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Offer warm dinner rolls or crusty bread on the side.
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A dollop of sour cream or horseradish sauce complements the flavors beautifully.
Common Mistakes to Avoid
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Not tenderizing the meat: If the pork is too thick or uneven, it won’t cook uniformly.
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Overfilling the roll: This can make it hard to roll and result in a messy presentation.
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Skipping the glaze reapplication: Brushing regularly keeps the meat moist and enhances the flavor.
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Using too much salt early: Since soy sauce is salty, adjust other seasonings accordingly.
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Forgetting to rest the meat: Slicing immediately can cause juices to run out.
Pairing Recommendations
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Wine: A light red wine such as Pinot Noir or a fruity Rosé pairs well.
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Beer: A crisp lager or amber ale complements the sweet glaze and pork.
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Non-alcoholic: Sparkling apple cider or lemonade is a family-friendly choice.
Cooking Tips
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Use parchment paper on your baking sheet to reduce cleanup.
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If the top of the meat starts to brown too quickly, tent with foil.
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Chill the cooked meatloaf before slicing for perfect rounds (if serving cold).
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Add shredded cheese to the vegetable layer for extra richness.
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Let the glaze cool slightly before applying for better adherence.
Similar Recipes to Try
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Stuffed Chicken Roulade with Spinach and Cheese
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Classic Beef Meatloaf with BBQ Glaze
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Baked Turkey Roll with Cranberry Sauce
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Stuffed Bell Peppers with Ground Pork and Rice
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Glazed Chicken Drumsticks with Honey Garlic Sauce
Variations to Try
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Beef or turkey: Use other meats for different flavors or leaner options.
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Cheesy version: Add shredded mozzarella or cheddar with the vegetables.
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Spicy glaze: Include chili flakes or sriracha in the glaze for heat.
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Herbed: Add fresh parsley or thyme to the filling for a herby twist.
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Mediterranean: Use olives, sun-dried tomatoes, and feta in the stuffing.
Ingredient Spotlight: Pork
Pork is a highly versatile meat that lends itself well to roasting, grilling, or stuffing. Rich in protein and B vitamins, pork, particularly loin or shoulder cuts, can be both flavorful and tender when properly cooked. For this recipe, pork serves as a juicy canvas that holds the vegetable medley and caramelizes under the glaze.
Conclusion
Glazed Pork Meatloaf with Roasted Vegetables is a flavorful, hearty, and visually striking dish that elevates the everyday meatloaf into something truly special. From the aromatic garlic glaze to the soft, sweet vegetables nestled inside, every bite offers comfort and complexity. Perfect for holiday feasts or casual family dinners, this recipe proves that great cooking doesn’t have to be complicated—just thoughtful and full of love.
Frequently Asked Questions
1. Can I prepare this pork meatloaf ahead of time?
Yes, you can assemble the roll in advance, wrap it tightly, and refrigerate for up to 24 hours before baking.
2. Can I freeze the meatloaf?
Absolutely. Once baked and cooled, wrap it well and freeze for up to 3 months. Thaw in the fridge before reheating.
3. What cut of pork is best for this recipe?
Pork loin or shoulder works well due to their size and tenderness. Ensure the cut is boneless and not too fatty.
4. Can I make this recipe gluten-free?
Yes, ensure your soy sauce is gluten-free and avoid any wheat-based condiments or fillers.
5. Is there a vegetarian alternative?
You could replicate the rolling technique using grilled eggplant or zucchini slices filled with sautéed vegetables and cheese.
6. Can I use bottled glaze instead of homemade?
Homemade glaze is fresher and more customizable, but in a pinch, a bottled BBQ sauce or teriyaki glaze can substitute.
7. What vegetables can I substitute in the filling?
Zucchini, mushrooms, spinach, or grated potatoes can work well as alternatives.
8. How do I know the meat is cooked through?
Use a meat thermometer. The internal temperature should reach at least 70°C (160°F).
9. What can I use instead of mustard?
Try horseradish, Greek yogurt, or a garlic aioli for a different base flavor.
10. How do I store leftovers?
Wrap tightly and refrigerate for up to 4 days. Reheat gently in the oven or microwave.