Tested till perfect Sun-Dried Tomato Meat Loaf
Sun-Dried Tomato Meat Loaf
Photography by Matthew Kimura

Sun-Dried Tomato Meat Loaf

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

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: September 2006

Recipe4 out of 5 based on 5 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4

Ingredients

  • 1 tbsp 1tbspvegetable oil
  • 1-1/2 cups 1-1/2cupsthinly sliced shiitake mushroomshiitake mushrooms or white mushrooms
  • 1/2 cup 1/2cupminced oniononions
  • 1 1stalk celery, finely chopped
  • 2 2cloves garlic, minced
  • 2 tbsp 2tbspbalsamic vinegar or wine vinegar
  • 1 1eggeggs
  • 1/2 cup 1/2cupdry breadcrumbs
  • 1/3 cup 1/3cupchopped drained oil-packed sun-dried tomatosun-dried tomatoes
  • 1/2 tsp 1/2tspdried thyme
  • 1/4 tsp 1/4tspeach salt and pepper
  • 1 lb 1lblean ground beef or lean ground pork

Topping:

  • 3 tbsp 3tbspchili sauce or ketchup
  • 1 tbsp 1tbspDijon mustard
  • 1/4 tsp 1/4tspdried thyme
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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.

Nutritional Information Per serving: about

cal 382 pro 26g total fat 21g sat. fat 6g
carb 21g fibre 3g chol 116mg sodium 592mg

% RDI:

calcium 7 iron 22 vit A 4 vit C 23
folate 15
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