Vegetable and Pork Meatloaf with Red Pepper Barbecue Sauce

Vegetable and Pork Meatloaf with Red Pepper Barbecue Sauce

  • Preparation 50 min
  • Cooking 1 h 30 min
  • Cooling 20 min
  • Servings 1
  • Makes 6 servings

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)
  • Dairy-free
  • Lactose-free
  • Nut-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

Preparation

  • Red Pepper Barbecue Sauce

  • Vegetable and Pork Meatloaf

Personal Note