Step 1

1 Prepare the ingredients & make the glaze Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut out and discard the core of the cabbage; large dice the leaves. Medium dice the potatoes. In a bowl, combine the ketchup and hoisin sauce.

Step 2

2 Season the cabbage Place the diced cabbage on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan.

Step 3

3 Form & roast the meatloaf Transfer half the glaze to a separate bowl; set aside. In a bowl, combine the beef, breadcrumbs, egg, and sautéed aromatics; season with salt and pepper. Gently mix to combine. Transfer to the other side of the sheet pan of seasoned cabbage. Shape the mixture into a tightly packed loaf, about 10 inches by 3 inches. Evenly top with the remaining glaze. Roast 24 to 26 minutes, or until the cabbage is tender when pierced with a fork and the meatloaf is cooked through.* Remove from the oven. Let the roasted meatloaf rest at least 2 minutes.*The USDA recommends a minimum safe cooking temperature of 160°F for beef.

Step 4

4 Cook & mash the potatoes Meanwhile, add the diced potatoes to the pot of boiling water. Cook 17 to 19 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the sesame oil and 1 tablespoon of olive oil. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.

Step 5

5 Finish & serve your dish Carefully transfer the rested meatloaf to a cutting board. Top with the reserved glaze, then slice crosswise. Evenly top the roasted cabbage with the ponzu sauce; carefully toss to coat. Serve the sliced meatloaf with the mashed potatoes and finished cabbage. Garnish the meatloaf with the sesame seeds. Enjoy!