Sun Dried Tomato Pork Meatloaf |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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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. 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 |
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.
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