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Sun-Dried Tomato Meat Loaf

By The Canadian Living Test Kitchen

Tested till perfect

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Sun-Dried Tomato Meat Loaf

This recipe makes 4 servings

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Nutritional Info

Per serving: about -
cal 382
pro 26 g
total fat 21 g
sat. fat 6 g
carb 21 g
fibre 3 g
chol 116 mg
sodium 592 mg
% RDI: -
calcium 7
iron 22
vit A 4
vit C 23
folate 15

A classic favourite gets updated with shiitake mushrooms and sun-dried tomatoes. Leftovers make great sandwiches.

Ingredients

  • 1 tbsp vegetable oil
  • 1-1/2 cups thinly sliced shiitake mushrooms or white mushrooms
  • 1/2 cup minced onions
  • 1 stalk celery, finely chopped
  • 2 cloves garlic, minced
  • 2 tbsp balsamic vinegar or wine vinegar
  • 1 egg
  • 1/2 cup dry breadcrumbs
  • 1/3 cup chopped drained oil-packed sun-dried tomatoes
  • 1/2 tsp dried thyme
  • 1/4 tsp each salt and pepper
  • 1 lb lean ground beef or lean ground pork
  • Topping:
  • 3 tbsp chili sauce or ketchup
  • 1 tbsp Dijon mustard
  • 1/4 tsp dried thyme

Preparation

In skillet, heat oil over medium-high heat; fry mushrooms, onion, celery and garlic, stirring occasionally, until softened, about 5 minutes. Stir in vinegar; cook until evaporated, about 30 seconds. Let cool slightly.

Meanwhile, in large bowl and using fork, beat egg; blend in bread crumbs, tomatoes, thyme, salt and pepper. Mix in mushroom mixture and pork. Pack into 8- x 4-inch (1.5 L) loaf pan, mounding top.

Topping: In small bowl, combine chili sauce, mustard and thyme; spread over loaf. (Make-ahead: Cover and refrigerate for up to 12 hours.)

Bake in 350°F (180°C) toaster oven until meat thermometer registers 170°F (75°C), 45 to 50 minutes. Let stand for 5 minutes. Drain off fat.

Source : Canadian Living Magazine: September 2006

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