Turn oven on to 425 degrees. Let preheat, at least 10 minutes

Remove all produce from any packaging or constraints, then thoroughly rinse and pat dry

Prepare a baking sheet with foil and cooking spray

Instructions

Prep vegetables: Trim and thinly slice green onions, keeping white and green portions separate.

Trim ends off Brussels sprouts and cut into ¼" slices.

Pork Meatloves

In a mixing bowl, thoroughly combine ground pork, white portions of green onions, breadcrumbs, seasoning blend, and a pinch of pepper.

Form pork mixture into two small equally-sized loaves and place on prepared baking sheet.

Roast in hot oven until meatloaves reach a minimum internal temperature of 160°F degrees, 22-26 minutes.

After meatloaves have roasted 13 minutes, place a large non-stick pan over medium heat and add 1½ tsp. olive oil.

Brussels

Add Brussels sprouts to hot pan and cook undisturbed until beginning to brown, 2-3 minutes.

Add green portions of green onions and cabbage. Stir occasionally until cabbage is tender, 5-7 minutes.

Stir in half the butter (reserve remaining for sauce) and ¼ tsp. salt.

Remove from burner.

Sauce

Place a small non-stick pan over medium heat.

Add chicken base, honey, mustard, and 2 Tbsp. water to hot pan. Stir constantly until sauce is slightly thickened, 1-2 minutes.

Remove from burner and swirl in remaining butter and a pinch of pepper.

Plating:

Add a scoop of Brussels sprouts to a plate.

Add a spoonful of sauce to the plate.

Place meatloaf on top of the spoonful of sauce.