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    You are in: Home / Recipes / Sun Dried Tomato Pork Meatloaf Recipe
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    Sun Dried Tomato Pork Meatloaf

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    Lori Mama's Note:

    This recipe was adapted from the CBC cooking show Best Recipes Ever with slight adjustments. This recipe is done in a toaster oven and works very well.

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    Ingredients:

    Servings:

    Units: US | Metric

    Topping

    Directions:

    1. 1
      In skillet, heat oil over medium-high heat; fry mushrooms, onion, celery and garlic, stirring occasionally, until softened, about 5 minutes. Stir in vinegar; cook until evaporated, about 30 seconds. Let cool slightly.
    2. 2
      Meanwhile, in large bowl and using fork, beat egg; blend in Panko crumbs, tomatoes, thyme, salt and pepper. Mix in mushroom mixture and pork. Pack into 8- x 4-inch (1.5 L) loaf pan, mounding top.
    3. 3
      Topping: In small bowl, combine chili sauce, mustard and thyme; spread over loaf. (Make-ahead: Cover and refrigerate for up to 12 hours.).
    4. 4
      Bake in 350°F (180°C) toaster oven until meat thermometer registers 170°F (75°C), 45 to 50 minutes. Let stand for 5 minutes. Drain off fat.

    Ratings & Reviews:

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    Nutritional Facts for Sun Dried Tomato Pork Meatloaf

    Serving Size: 1 (244 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 462.8
     
    Calories from Fat 279
    60%
    Total Fat 31.0 g
    47%
    Saturated Fat 10.1 g
    50%
    Cholesterol 128.2 mg
    42%
    Sodium 431.2 mg
    17%
    Total Carbohydrate 20.0 g
    6%
    Dietary Fiber 3.0 g
    12%
    Sugars 5.2 g
    20%
    Protein 25.0 g
    50%

    The following items or measurements are not included:

    salt and pepper

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