Main Course: Santa Fe Style Pork Meatloaf
Classic meatloaf takes a south-of-the-border twist when topped with a sweet chili tomato sauce.
- 2 slices whole wheat bread, broken into small pieces
- 2 tablespoons milk
- 1 egg
- 1 lb or 454 grams lean ground pork, thawed
- 1 small onion, finely chopped
- 2 teaspoons jarred crushed garlic or 4 fresh garlic cloves, finely chopped or 1 teaspoon garlic powder
- 2 tablespoons honey or brown sugar
- 1/2 cup tomato salsa
- 1/2 teaspoon chili powder (add more for extra spice)
- *1/2 teaspoon cumin powder (optional)
Directions for Preparation
- Preheat oven to 350°C.
- In a medium bowl, pour the warm milk over the bread. Let sit for a minute. With a fork mash the bread until almost smooth.
- Beat in the egg.
- Add the pork and onion. Using a stirring spoon or your hands, blend the mixture until all the ingredients are combined and it holds together.
- Press the meatloaf into a large loaf pan.
- In a small bowl, stir together the sauce ingredients.
- Top the meatloaf with the sauce and cover with a piece of aluminum foil.
- Bake for 45 minutes. Remove the foil and cook for the remaining 15 minutes.
For a balanced meal, serve with rice and cooked frozen vegetables. This recipe can be easily doubled and leftovers are delicious stuffed into a sandwich.
283 Calories (kcal), 15.6 g Fat, 309 mg Sodium, 1.7 g Fibre, 21 g Protein per serving.
Recipe provided and tested by Suzanne Hajto, Registered Dietitian.