• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Dice potatoes into 1/2-inch pieces; place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. • Reserve 1/2 cup potato cooking liquid, then drain. Return potatoes to pot and mash with sour cream and 1 TBSP butter (2 TBSP for 4) until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper.

• While potatoes cook, trim and halve Brussels sprouts lengthwise.

• In a large bowl, combine pork*, panko, ponzu, half the maple syrup, half the garlic powder (you’ll use the rest of the syrup and garlic powder later), salt (we used 3/4 tsp; 11/4 tsp for 4 servings), and pepper. • Form mixture into two 1-inch-tall loaves (four loaves for 4). • Place meatloaves on one side of a lightly oiled baking sheet. (For 4, spread meatloaves out across entire sheet.) TIP: Line sheet with foil first for easier cleanup.

• Toss Brussels sprouts on empty side of baking sheet with a drizzle of oil, salt, and pepper. (For 4 servings, toss Brussels sprouts on a second sheet; roast meatloaves on middle rack and Brussels sprouts on top rack.) • Roast on top rack until meatloaves are mostly cooked through and Brussels sprouts are browned and tender, 20 minutes. (The meatloaves will finish cooking in the next step; if Brussels sprouts finish first, remove from oven and continue roasting meatloaves.)

• Meanwhile, in a small bowl, combine mustard, remaining maple syrup, and remaining garlic powder. Season with salt and pepper. • Once meatloaves and Brussels sprouts have roasted 20 minutes, remove from oven and brush meatloaves with glaze. Return to oven until glaze is tacky and meatloaves are cooked through, 3-5 minutes more.

• Divide meatloaves, Brussels sprouts, and mashed potatoes between plates. Serve. Ground Pork is fully cooked when internal temperature reaches 160º.