Protein Swap | Maple-Mustard Glazed Pork Mini Meatloaves
over Mashed Potatoes with Roasted Broccoli
Cooking time
35 minutes
Servings
2/4
Calories
680 /serving
Meatloaf? Yes, please. Mini meatloaves? Absolutely! The simple twist of creating individual portions gives this weekday-meal standard a makeover. And it adds loads of fun and pleasure, both in the kitchen and at the table. You’ll glaze each pork mini meatloaf with a dynamic duo of maple and mustard, then hit it with broil for a couple of minutes—just wait until you taste it with a forkful of fluffy mash and perfectly browned broccoli.
We will send you:
- 250g Canadian-raised lean ground pork
- 450g Potatoes
- 1 Shallot (or onion)
- 300g Broccoli florets
- 20g Panko
- 30ml Vegetable demi-glace
- 15ml Maple syrup
- 15ml Dijon mustard
- 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, Wheat
You will need:
Medium pot
Large oven-safe pan
Strainer
Peeler
Sheet pan
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Basting brush
Total Fat
30 g
Saturated Fat
13 g
Sodium
910 mg
Total Carb
72 g
Sugars
14 g
Protein
35 g
Fibre
9 g
Preparation
Make the mash
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Peel and medium-dice the potatoes. Add to the pot of boiling water and boil, 14 to 16 min., until tender. Reserving ½ cup cooking water (double for 4 portions), drain and return to the pot. Off the heat, add 2 tbsp butter (double for 4 portions). Mash, gradually adding the reserved cooking water until you achieve your desired consistency; season with ⅓ of the spices and S&P. Keep warm.
Roast the broccoli
Meanwhile, halve the broccoli if large. On a lined sheet pan, toss with a drizzle of oil, ½ the remaining spices and S&P. Roast, stirring halfway, 14 to 18 min., until tender.
Prepare & cook the meatloaves
Meanwhile, halve, peel and mince the shallot. In a large bowl, combine the pork, shallot, panko, ½ the mustard, ½ the demi-glace, the remaining spices and S&P. Form into 2 small loaves (double for 4 portions). In a large, oven-safe pan, heat a drizzle of oil on medium-high. Add the meatloaves* and cook, partially covered, 5 to 7 min. on one side, until browned and partially cooked. Flip, transfer to the oven and roast, 8 to 10 min., until cooked through.
Make the glaze
Meanwhile, in a small bowl, combine the maple syrup, remaining mustard and demi-glace, 1 tsp water (double for 4 portions) and S&P.
Finish & serve
When the meatloaves are cooked through, remove from the oven and switch the oven to broil. Brush the meatloaves with the glaze and broil, 2 to 3 min., until beginning to brown. Divide the mash between your plates. Top with the meatloaves and broccoli. Bon appétit!
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*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
