Sun-Dried Tomato Meat Loaf Sun-Dried Tomato Meat Loaf

Sun-Dried Tomato Meat Loaf 150 Image by: Sun-Dried Tomato Meat Loaf 150 Author: Canadian Living

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




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 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
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Sun-Dried Tomato Meat Loaf