Mediterranean Pork and Vegetable Meat Loaf
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This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per each of 8 servings: about | - |
| cal | 233 |
| pro | 19 g |
| total fat | 15 g |
| sat. fat | 6 g |
| carb | 6 g |
| fibre | 1 g |
| chol | 108 mg |
| sodium | 431 mg |
| % RDI: | - |
| calcium | 10 |
| iron | 10 |
| vit A | 12 |
| vit C | 30 |
| folate | 10 |
Ingredients
Preparation
Coarsely grate onion and zucchini; squeeze out moisture.
In skillet, heat oil over medium heat; fry onion, zucchini, red pepper and garlic, stirring occasionally, until softened, about 10 minutes. Let cool.
Meanwhile, in large bowl, whisk together eggs, 1/4 cup (50 mL) of the tomato sauce, the cheese, bread crumbs, vinegar, marjoram, salt, pepper, and hot pepper flakes (if using); mix in pork and vegetable mixture. Pat evenly into 9- x 5-inch (2 L) loaf pan.
Bake in 350°F (180°C) oven until golden brown, about 1 hour. Drain off fat; spread remaining tomato sauce over top. Bake until meat thermometer registers 170°F (77°C), about 30 minutes.
In skillet, heat oil over medium heat; fry onion, zucchini, red pepper and garlic, stirring occasionally, until softened, about 10 minutes. Let cool.
Meanwhile, in large bowl, whisk together eggs, 1/4 cup (50 mL) of the tomato sauce, the cheese, bread crumbs, vinegar, marjoram, salt, pepper, and hot pepper flakes (if using); mix in pork and vegetable mixture. Pat evenly into 9- x 5-inch (2 L) loaf pan.
Bake in 350°F (180°C) oven until golden brown, about 1 hour. Drain off fat; spread remaining tomato sauce over top. Bake until meat thermometer registers 170°F (77°C), about 30 minutes.
Source : Canadian Living Magazine: February 2008
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