St. Paddy's Glazed Pork Meatloaves
with Turnip & Leek Colcannon
Cooking time
30 minutes
Servings
2/4
Calories
830 /serving
A St. Patrick’s Day fave, colcannon is usually made with potatoes and cabbage. Sub in turnips to address the carbs, and add sliced leeks for more flavour. Serve this lush mash with baked mini meatloaves, brushed with mustard and topped with caramelized onions.
We will send you:
- 250g Canadian-raised lean ground pork
- 2 Garlic cloves
- 225g Turnips (or rutabaga)
- 150g Shredded cabbage
- 75g Sliced leeks
- 15ml Whole-grain mustard
- 25g Caramelized onions
- 30g Almond flour
- 90ml Heavy cream
- 10g Fiery Fennel spices (salt, black pepper, garlic, onion, fennel seeds, Italian herbs (aromatic herbs, garlic), paprika, canola oil, parsley, chili)
Contains: Almonds • Eggs • Milk • Mustard • Sulphites
You will need:
Basting brush
Medium baking dish
Medium pot
Salt & pepper (S&P)
Strainer
4 or 8 tbsp Butter
1 or 2 Eggs
Total Fat
67 g
Saturated Fat
31 g
Sodium
1170 mg
Total Carb
29 g
Sugars
12 g
Protein
34 g
Fibre
7 g
Preparation
Boil the turnips
- Preheat the oven to 450°F. Bring a medium pot of salted water to a boil.
- Peel and medium-dice the turnips.
- Add to the pot of boiling water and boil, 15 to 20 min., until tender.
- Drain and transfer to a large bowl. Reserve the pot.
Prepare & bake the meatloaves
- Meanwhile, in a second large bowl, combine the pork, almond flour, 1 egg (double for 4 portions), ¾ of the spices and S&P.
- Form into 2 loaves* (double for 4 portions).
- Transfer to a medium baking dish and bake, 16 to 18 min., until cooked through.
- Brush with the mustard and top with the onions.
- Switch the oven to broil, 2 to 3 min., until lightly browned.
Start the colcannon
- Meanwhile, roughly chop the garlic.
- Roughly chop the cabbage if large.
- In the reserved pot, heat 4 tbsp butter (double for 4 portions) on medium.
- Add the garlic, leeks and remaining spices. Sauté, 30 sec. to 1 min., until fragrant.
- Add the cabbage and turnips. Cook, covered, stirring occasionally, 3 to 5 min., until tender.
Finish the colcannon
- To the pot, add the cream; bring to a boil.
- Reduce the heat to low and mash until you achieve your desired consistency; season with S&P.
Plate your dish
- Divide the colcannon between your plates.
- Top with the meatloaves. Bon appétit!
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*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
