A classic favourite gets updated with shiitake mushrooms and sun-dried tomatoes. Leftovers make great sandwiches.
- Portion size 4 servings
- Credits : Canadian Living Magazine: September 2006
MethodIn 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 facts Per serving: about
- Sodium 592 mg
- Protein 26 g
- Calories 382.0
- Total fat 21 g
- Cholesterol 116 mg
- Saturated fat 6 g
- Total carbohydrate 21 g
- Iron 22.0
- Folate 15.0
- Calcium 7.0
- Vitamin A 4.0
- Vitamin C 23.0