Preparation

Preheat oven to 425°F (220°C). Line a baking sheet with foil and lightly grease it with butter (½ Tbsp).

Make the meatloaf mixture by combining ground pork (6 oz), pork rind crumbles (2 Tbsp), minced scallion whites (1 Tbsp), garlic powder (½ tsp), smoked paprika (½ tsp), dried thyme (½ tsp), salt (½ tsp), and pepper to taste in a bowl. Mix just until combined.

Form into a small loaf, about 1 inch tall, and place on the prepared baking sheet.
Roast on the top rack for 20–22 minutes, or until fully cooked (internal temp should reach 160°F/71°C).

While the meatloaf bakes, steam the cauliflower (1 cup florets) until fork-tender, about 7–10 minutes. Drain well.

Mash the cauliflower with butter (1 Tbsp), heavy cream (2 Tbsp), and salt and pepper to taste until smooth and creamy.

Make the mustard cream sauce by heating heavy cream (2 Tbsp), Dijon mustard (1 tsp), cream cheese (1 Tbsp), and vinegar (¼ tsp, optional) in a small saucepan over low heat. Whisk until smooth and warmed through. Season with salt and pepper to taste.

Once the meatloaf is done, serve it with a generous drizzle of mustard cream sauce, a side of mashed cauliflower, and a sprinkle of scallion greens (1 tsp) on top.