Sun Dried Tomato Pork Meatloaf
- Ready In:
- 1hr 20mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 14.79 ml vegetable oil
- 354.88 ml chopped brown button mushrooms
- 118.29 ml minced onion
- 1 stalk celery, finely chopped
- 2 garlic cloves, minced
- 29.58 ml balsamic vinegar or 29.58 ml wine vinegar
- 1 egg
- 118.29 ml panko breadcrumbs
- 78.78 ml chopped drained sun-dried tomato packed in oil
- 2.46 ml dried thyme
- 0 salt and pepper
- 453.59 g ground lean pork
-
Topping
- 44.37 ml chili sauce or 44.37 ml ketchup
- 14.79 ml Dijon mustard
- 1.23 ml dried thyme
directions
- 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.
- 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.
- Topping: In small bowl, combine chili sauce, mustard and thyme; spread over loaf. (Make-ahead: Cover and refrigerate for up to 12 hours.).
- 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.
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RECIPE SUBMITTED BY
I cook therefore I am.