Homegrown Ontario Ultimate Meatloaf
This Ontario twist on a classic meatloaf is perfect for a weeknight family dinner. Serve with seasonal roasted squash or traditional mashed potatoes, for the perfect comfort food pairing.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving about | - |
| cal | 608.9 |
| protein | 38.0 g |
| carbohydrates | 9.1 g |
| dietary fibre | 1.3 g |
| sodium | 984.1 mg |
| fat | 46.4 g |
| polyunsaturated_fatty acids | 7.9 g |
| saturated_fatty acids | 19.2 g |
| cholesterol | 180.9 mg |
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1 tbsp (15 mL) vegetable oil
1/2 cup (125 mL) finely chopped onion
1 cup (250 mL) finely chopped mushrooms
2 cloves garlic, minced
3/4 lb (375 g) ground Homegrown Ontario pork
3/4 lb (375 g) ground Homegrown Ontario veal
3/4 lb (375 g) ground Homegrown Ontario lamb
1/2 cup (125 mL) ketchup
1/2 cup (125 mL) finely chopped walnuts
1 tbsp (15 mL) dijon mustard
2 tsp (10 mL) worcestershire sauce
3/4 cup (175 mL) fresh breadcrumbs
1 egg, lightly beaten
1 tsp (5 mL) each, salt and pepper
1/4 cup (50 mL) finely chopped flat leaf parsley
8 slices Homegrown Ontario bacon, uncooked
Preparation:
Preheat oven to 350°F (180°C).
In a medium skillet, heat oil over medium high heat. Add onion and cook until soft, about 5 minutes. Stir in mushrooms and cook until golden and liquid has been absorbed, about 5 minutes. Add garlic and cook 1 minute. Set aside to cool.
In a large mixing bowl, combine pork, veal, lamb, ketchup, walnuts, Dijon, Worcestershire, breadcrumbs, egg, salt, pepper, parsley and cooled onion mixture. Mix just to combine, do not overwork or meatloaf will become too dense.
On a foil-lined baking sheet, shape meat mixture into a large oval loaf. Wrap loaf with strips of bacon, tucking in ends under loaf.
Bake in the centre of oven until cooked through, about 50 to 60 minutes (a thermometer should read 160°F (70°C). Remove from oven and let rest 10 minutes before slicing. Serve with Creamy Horseradish Sauce.
In a medium skillet, heat oil over medium high heat. Add onion and cook until soft, about 5 minutes. Stir in mushrooms and cook until golden and liquid has been absorbed, about 5 minutes. Add garlic and cook 1 minute. Set aside to cool.
In a large mixing bowl, combine pork, veal, lamb, ketchup, walnuts, Dijon, Worcestershire, breadcrumbs, egg, salt, pepper, parsley and cooled onion mixture. Mix just to combine, do not overwork or meatloaf will become too dense.
On a foil-lined baking sheet, shape meat mixture into a large oval loaf. Wrap loaf with strips of bacon, tucking in ends under loaf.
Bake in the centre of oven until cooked through, about 50 to 60 minutes (a thermometer should read 160°F (70°C). Remove from oven and let rest 10 minutes before slicing. Serve with Creamy Horseradish Sauce.
Additional Information
- Creamy Horseradish Sauce
1 tbsp (15 mL) butter
1 onion, sliced
1/4 tsp (1 mL) each, salt and pepper
1 cup (250 mL) 18% table cream
2 tbsp (30 mL) creamy horseradish
1 tbsp (15 mL) chopped fresh dill
In a large skillet, heat butter over medium-high heat. Add onions and cook until golden, about 20 minutes. Reduce heat to low and continue to cook onions until they are soft and dark caramel in colour; about 20 minutes. Stir in cream and horseradish. Increase heat to simmer sauce until slightly thickened, about 3 minutes. Stir in dill and serve warm to accompany Homegrown Ontario Ultimate Meatloaf.
Makes: 1 cup (250 mL) or six servings.
Per serving: about 101.9 cal, 1.4 g protein, 4.1 g carbohydrates, 0.4 g dietary fibre, 135.3 mg sodium, 9.2 g fat, 0.4 g polyunsaturated fatty acids, 5.7 g saturated fatty acids, 29.6 mg cholesterol.
Ask your butcher for Homegrown Ontario™ meat and poultry.
Source
Homegrown Ontario (www.homegrownontario.ca)
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