Mediterranean Pork and Vegetable Meat Loaf

Author: Canadian Living

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: February 2008

Ingredients

  • 1 onion
  • 1 zucchini unpeeled
  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup finely diced sweet red pepper
  • 2 garlic cloves minced
  • 2 eggs
  • 2/3 cups tomato sauce
  • 1 cup shredded fontina cheese
  • 1/2 cup fresh bread crumbs
  • 2 teaspoons wine vinegar
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/4 teaspoon hot pepper flakes optional
  • 1 1/4 lb lean ground pork

Method

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.

Nutritional facts Per each of 8 servings: about

  • Sodium 431 mg
  • Protein 19 g
  • Calories 233.0
  • Total fat 15 g
  • Cholesterol 108 mg
  • Saturated fat 6 g
  • Total carbohydrate 6 g

%RDI

  • Iron 10.0
  • Fibre 0.0
  • Folate 10.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 10.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 12.0
  • Vitamin C 30.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Mediterranean Pork and Vegetable Meat Loaf

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