Meatloaf lovers, rejoice. Our twist makes this family favourite even more lovable, with a generous mixture of vegetables, ground pork and a punchy red pepper barbecue sauce.
Featured in RICARDO Magazine WINTER 2019 (p. 79)
Nut-free
Lactose-free
Dairy-free
Categories
Ingredients
Red Pepper Barbecue Sauce
3 red bell peppers, halved lengthwise and seeded
1 tbsp (15 ml) olive oil
2 green onions, chopped
2 garlic cloves, chopped
1/4 cup (55 g) brown sugar
2 tbsp (30 ml) tomato paste
1 tbsp chili powder
1 tbsp (15 ml) cider vinegar
1 tbsp (15 ml) Worcestershire sauce
1 tsp sweet paprika
Vegetable and Pork Meatloaf
1 small onion, chopped
1 carrot, chopped
1/2 lb (225 g) white mushrooms
1 lb (450 g) lean ground pork
1/4 cup (15 g) panko breadcrumbs
1 egg
2 red bell peppers, seeded and cut into large strips
2 tbsp (30 ml) olive oil
1 bunch Swiss chard (stems and leaves), thinly sliced