Remember those ads for pork, calling it “the other white meat”? Well, if you’re trying to cut back on red meat, here’s a great recipe for a meatloaf made with pork.
Italian-inspired, this meatloaf has sun-dried tomatoes for flavour and a Provolone cheese layer in the middle. This meatloaf goes perfectly with creamy, garlic mashed potatoes and a veg or salad.
Italian Pork Meatloaf
Summary: Using pork for a meatloaf is a nice change from the usual beef. This one gets an Italian spin with sun-dried tomatoes and cheese in the middle. Nice served with a little tomato sauce (I just warm up some canned).
- 1 1/4 cups fresh bread crumbs
- 1/2 cup milk
- 4 tsp. olive oil
- 1 1/2 cups chopped onions
- 2 cloves garlic, minced
- 1 tsp. dried oregano
- 2 lb. lean ground pork
- 1/2 cup oil-packed sun-dried tomatoes, finely chopped
- 2 eggs
- 1/2 cup chopped fresh parsley
- 1/2 cup grated Parmesan cheese
- 1/2 tsp. salt
- /2 tsp. pepper
- 3/4 cup shredded provolone cheese
- In a small bowl, stir together the bread crumbs with milk and let stand for 10 minutes.
- Meanwhile, heat oil in a skillet over medium heat. Cook onions, stirring occasionally, until golden, about 6 minutes. Stir in minced garlic and oregano and cook for 2 minutes more.
- In a large bowl, mix together the pork, sun-dried tomatoes, eggs, parsley, Parmesan cheese, salt, pepper, bread crumb mixture and onion mixture.
- Press half of the meat into a greased 9×5-inch loaf pan. Sprinkle with the provolone cheese. Press the remaining meat mixture over top. Smooth top.
- Bake in a 350° F. oven for about 60 or 70 minutes, or until a thermometer inserted in the centre reads 160° F. Drain off any fat. Let stand for 5 to 10 minutes before slicing.
Prep time: 15 min | Cook time: 55 min | Total time: 1 hour 10 min
Number of servings (yield): 6
Adapted from a Canadian Living recipe | Photo