Pork Mini Meatloaf Traybake
with Mustard Glaze & Roasted Veg
Cooking time
25 minutes
Servings
2/4
Calories
520 /serving
Meatloaf is a fond and familiar sight. But rarely do we see it on a sheet pan, as we’re doing here to streamline a slow-carb midweek supper. Almond flour and egg help bind the mustardy pork as it roasts surrounded by cauliflower, radishes and peas.
We will send you:
- 250g Canadian-raised lean ground pork
- 200g Cauliflower florets
- 200g Radishes
- 30ml Vegetable demi-glace
- 15ml Whole-grain mustard
- 30g Almond flour
- 150g Green peas
- 6g Meat Up spices (garlic, salt, onion, hydrolyzed vegetable proteins (soy), paprika, yeast extract, canola oil, chili, oregano, cellulose, Cayenne pepper, thyme)
Contains: Almonds • Eggs • Mustard • Soy • Sulphites
You will need:
Basting brush
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
1 or 2 Eggs
Total Fat
32 g
Saturated Fat
7 g
Sodium
920 mg
Total Carb
24 g
Sugars
9 g
Protein
36 g
Fibre
9 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- Quarter the radishes.
- In a small bowl, combine the peas, a drizzle of oil and S&P.
Prepare the meatloaves & vegetables
- On a lined sheet pan, toss the radishes and cauliflower (halve if large) with a drizzle of oil and S&P.
- In a large bowl, combine the pork, almond flour, 1 egg (double for 4 portions), ½ the demi-glace, ½ the spices and S&P.
- Form into 2 small loaves (double for 4 portions) and add to the sheet pan.
Make the glaze
- In a second small bowl, combine the mustard, and remaining spices and demi-glace.
Roast the meatloaves & vegetables
- Roast the meatloaves and vegetables, stirring the vegetables and brushing the meatloaves with the glaze halfway, 15 to 18 min., until the meatloaves* are cooked through and the vegetables are tender.
- In the last 5 min., add the peas.
Plate your dish
- Divide the meatloaves and vegetables between your plates. Bon appétit!
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*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
