Carb-Wise: Pork Mini Meatloaves
with Hash-Style Vegetables
Cooking time
20 minutes
Servings
2/4
Calories
570 /serving
Meatloaf and cute don’t usually come to mind at the same time. But take one look at these beautifully browned bundles when they’re done roasting, and you’ll be saying awww. They’re not too cute to eat, though! You’ll lavish them with a sauce made from onions, garlic and whole-grain mustard, finished with butter for gloss. Go full-on comfort food, and serve it with a hash of portobello mushrooms, sweet pepper and kale.
We will send you:
- 340g Ground pork (high-protein serving)
- 15ml Minced garlic
- ½ Bunch of lacinato kale
- 50g Diced onions
- 2 Portobello mushrooms
- 1 Sweet pepper
- 15ml Whole-grain mustard
- 30ml Vegetable demi-glace
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Milk, Mustard, Sulphites
You will need:
Large pan
Sheet pan
Oil
1 or 2 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Small pan
Total Fat
33 g
Saturated Fat
11 g
Sodium
840 mg
Total Carb
28 g
Sugars
11 g
Protein
43 g
Fibre
6 g
Preparation
Prepare the meatloaves
Preheat the oven to 450°F. In a large bowl, combine the pork, ½ the garlic, ½ the mustard, ⅔ of the spices and S&P. Form into 2 small loaves (double for 4 portions).
Roast the meatloaves
Arrange the meatloaves* on a lined sheet pan and roast, 15 to 18 min., until cooked through.
Mise en place
Meanwhile, remove the stems from the mushrooms; medium-dice. Core and medium-dice the sweet pepper.
Make the hash
Remove the kale leaves from the stems; roughly chop the leaves. In a large pan, heat a drizzle of oil on medium. Add ½ the onions and sauté, 1 to 2 min., until fragrant. Add the mushrooms, sweet pepper, remaining spices and S&P. Sauté, 3 to 4 min., until the mushrooms begin to brown and the sweet pepper begins to soften. Add the kale and sauté, 2 to 3 min., until wilted.
Make the sauce
Meanwhile, in a small pan, heat a drizzle of oil on medium. Add the remaining garlic and onions. Sauté, 1 to 2 min., until fragrant. Add the demi-glace, remaining mustard, ⅓ cup water (double for 4 portions) and S&P. Cook, stirring occasionally, 1 to 2 min., until slightly thickened. Off the heat, add 1 tbsp butter (double for 4 portions); stir well.
Plate your dish
Divide the hash between your plates. Top with the meatloaves. Spoon the sauce over the meatloaves. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
