Stuffed Pork Meatloaf

Incorporating veggies into this meatloaf makes for a delicious all-in-one weeknight dinner.

Cut: Ground Pork
Prep Time: 20 minutes

Cook Time: 1 hour 30 minutes
Number of Servings: 6 - 8

Ingredient

Topping:

3 Tbsp (45 mL) Dijon mustard
1/2 tsp (2 mL) garlic powder
1/2 tsp (2 mL) dried parsley

Meatloaf:

2 lbs (1 kg) lean ground pork
1/4 cup (60 mL) finely chopped onion
2 eggs, beaten
1 Tbsp (15 mL) Dijon mustard
2 tsp (10 mL) Worcestershire sauce
1/4 cup (60 mL) ketchup
3/4 cup (175 mL) Panko bread crumbs
1-2 cloves garlic, minced
1/2 tsp (2 mL) sea salt
1/2 tsp (2 mL) black pepper
1 1/2 cups (375 mL) frozen mixed vegetables, thawed
1/2 cup (125 mL) freshly grated Parmesan cheese

Directions:

In a small bowl mix together Dijon mustard, garlic powder and parsley. Set aside.
Preheat oven to 350°F (180°C).
In a large bowl combine ground pork, onion, egg, mustard, Worcestershire, ketchup, bread crumbs, garlic, salt and pepper.
Take half of the meatloaf mixture and press into a 9 x 5 inch (22 x 12.5 cm) loaf pan. Place thawed mixed vegetables in a mound down the centre and then cover with remaining meat mixture. Gently close the gaps, pressing the sides to seal in the vegetables. Bake for about 1 hour 20 minutes.
Remove from the oven and brush with mustard mixture and sprinkle with Parmesan cheese. Bake for 10 minutes or until Parmesan is crispy and the centre of loaf registers 160°F (71°C) on a meat thermometer. Allow to rest 10 minutes before serving.

Nutritional Analysis

YIELD:

6 - 8 servings.

SERVING SIZE:

per servings 200 g .

	
				Per Serving
				
					Calories
					250
				
					Total Fat
					8 g
				
					Saturated Fat
					3 g
				
					Cholesterol
					115 mg
				
					Carbohydrates
					12 g
				
					Fiber
					1 g
				
					Sugars
					3 g
				
					Protein
					30 g
				
					Sodium
					720 mg
				
					Potassium
					410 mg