Pork Veggie Meatloaf- Embutido twist
Juicy Meatloaf Recipe
Servings: 8
Calories: 338kcal
Equipment
- loaf pan or meatloaf pan
- food processor
Ingredients
- 500 g lean ground pork
- 1 cup bread cut into small pieces
- ¼ cup sour cream
- ½ cup green bell pepper or 1 medium size, finely chopped
- ½ cup red bell pepper or 1 medium size, finely chopped
- ⅓ cup celery or 1 stalk, finely chopped
- ⅓ cup carrot or 1 medium size, finely chopped
- ⅓ cup onion or 1 medium size, finely chopped
- 2 cloves garlic minced
- 2 tbsp sweet pickle relish
- 2 tbsp ketchup
- 1 tbsp soy sauce to 2 tbsp( low sodium)
- 1 tsp Worcestershire sauce
- ¼ cup grated parmesan cheese
- 1 tsp dried parsley
- ½ tsp ground black pepper
- 1 tsp salt if using low sodium soy sauce
- 1 tbsp sugar
- 2 eggs
- bouillon cube optional
Meatloaf Sauce
- ¼ cup tomato ketchup
- ¼ cup banana ketchup
- 1 tsp Worcestershire sauce
- 2 tsp honey
Instructions
- In a pan with canola oil, saute onion until translucent. Add garlic, cook until fragrant. Set aside.
- Line a loaf pan with parchment paper. Skip this if using a meatloaf pan
- Finely chop the vegetables in the food processor.
- In a medium-size bowl with the ground pork, add sauteed onion and garlic, finely chopped vegetables, and the rest of the ingredients, except for the meatloaf sauce ingredients. Mix until well combined.
- Cover and let it rest for at least half an hour or overnight in the fridge.
- Transfer in a loaf pan and bake in a preheated oven at 350 F for an hour. Let it rest for 30 minutes. Spread the meatloaf sauce on top and serve.
Video
Notes
Feel free to bake the meatloaf sauce if you prefer. Remove it from the oven after 50 minutes of baking. Then spread the meatloaf sauce and bake for at least 10 minutes, or broil for 5 minutes.
After baking, if not using a meatloaf pan, there will be lots of juice around the meatloaf. It's your choice if you want to discard the juice. Let it cool for 30 minutes, carefully drain the juice in the pan, then cool completely in the pan.
