Ground Pork Meatloaf

Name: Ground Pork Meatloaf
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 2 servings
Cuisine: American
Ingredients: 1 tablespoon olive oil; 0.5 cup yellow onion (finely diced); 2 clove garlic (minced); 1 pound ground pork; 1 egg (large); 0.25 cup breadcrumbs; 2 tablespoon milk; 0.5 teaspoon dried thyme; 0.5 teaspoon dried oregano; 0.5 teaspoon kosher salt; 0.25 teaspoon black pepper; 0 For the Glaze:; 2 tablespoon ketchup; 1 tablespoon brown sugar; 1 teaspoon apple cider vinegar; 2 carrots (medium, peeled and roughly chopped); 2 red potatoes (cut into 1-inch pieces)

A savory, tender meatloaf made with ground pork, seasoned herbs, and a tangy glaze, served with hearty roasted root vegetables.

Prep: 15 min
Cook: 45 min
Total: 1 hr
Servings: 2
Cuisine: American
Difficulty: Medium
Cost: $4.95/serving

Dietary

Nut-Free
Soy-Free
High-Protein

Ingredients

1 tablespoon olive oil
0.5 cup yellow onion (finely diced)
2 clove garlic (minced)
1 pound ground pork
1 egg (large)
0.25 cup breadcrumbs
2 tablespoon milk
0.5 teaspoon dried thyme
0.5 teaspoon dried oregano
0.5 teaspoon kosher salt
0.25 teaspoon black pepper
0 For the Glaze:
2 tablespoon ketchup
1 tablespoon brown sugar
1 teaspoon apple cider vinegar
2 carrots (medium, peeled and roughly chopped)
2 red potatoes (cut into 1-inch pieces)

Instructions

Preheat oven to 375°F (190°C).
Heat 1 tablespoon of olive oil in a small skillet over medium heat. Add the finely diced yellow onion and sauté until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute until fragrant. Let cool slightly.
In a large bowl, combine the ground pork, cooked onion and garlic mixture, 1 large egg, breadcrumbs, 2 tablespoons of milk, dried thyme, dried oregano, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper. Mix gently until just combined (do not overmix).
Form the meat mixture into a loaf shape (about 7x4 inches) and place it on a foil-lined baking sheet. In a small bowl, whisk together the ketchup, brown sugar, and apple cider vinegar for the glaze. Spread the glaze evenly over the top of the meatloaf.
Toss the roughly chopped carrots and red potatoes with 1 tablespoon of olive oil, 1/4 teaspoon of kosher salt, and 1/8 teaspoon of black pepper. Arrange them around the meatloaf on the baking sheet.
Bake for 45-55 minutes, or until the meatloaf reaches an internal temperature of 160°F (71°C) and the vegetables are tender. Let the meatloaf rest for 5 minutes before slicing. Serve slices of meatloaf with the roasted root vegetables.

Notes

A simple trick for super moist meatloaf is not to overmix the meat mixture. Leftovers are excellent in sandwiches or reheated.

Nutrition (per serving)

Calories: 780
Protein: 50 g
Carbohydrates: 45 g
Fat: 45 g
Fiber: 7 g
Sodium: 1200 mg
Saturated Fat: 14 g
Sugar: 15 g
Cholesterol: 220 mg