Sun Dried Tomato Pork Meatloaf

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.

• Ready In: 1 hr 20 mins
• Serves: 4

Ingredients

• 1  tablespoon  vegetable oil
• 1 1⁄2 cups  chopped brown button mushrooms
• 1⁄2 cup  minced onion
• 1  stalk celery, finely chopped
• 2  garlic cloves, minced
• 2  tablespoons  balsamic vinegar or 2  tablespoons wine vinegar
• 1  egg
• 1⁄2 cup panko breadcrumbs
• 1⁄3 cup  chopped drained sun-dried tomato packed in oil
• 1⁄2 teaspoon dried thyme
•  salt and pepper
• 1  lb  ground lean pork

• Topping

• 3  tablespoons chili sauce or 3  tablespoons ketchup
• 1  tablespoon Dijon mustard
• 1⁄4 teaspoon dried thyme

Directions

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. 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. Topping: In small bowl, combine chili sauce, mustard and thyme; spread over loaf. (Make-ahead: Cover and refrigerate for up to 12 hours.).
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.