Mini Pork Meatloaves with Apple & Mustard
Buttery Smashed Potatoes & Roasted Parsnips
Cooking time
35 minutes
Servings
2/4
Calories
760 /serving
Give meatloaf a personal touch by serving it in individualized portions—and suddenly a homey standard is given an haute spin. This rib-sticking recipe warms a winter night with ingredients that conjure up the Canadian landscape. While parsnips roast to rootsy sweetness, you’ll luxe up slightly smashed potatoes with chives and a generous pat of butter. Caramelized onions and oregano-driven seasonings flavour the ground pork, which finishes cooking in the oven with apple for fruity sweetness.
We will send you:
- 250g Ground pork
- 1 Bunch of chives (or garlic chives)
- 450g Potatoes
- 300g Parsnips
- 1 Apple
- 25g Caramelized onions
- 12g Chicken demi-glace
- 15ml Whole-grain mustard
- 10g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)
Contains: Milk, Mustard, Sulphites
You will need:
Medium pot
Large oven-safe pan
Strainer
Peeler
Sheet pan
Oil
3 or 6 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
37 g
Saturated Fat
17 g
Sodium
1480 mg
Total Carb
79 g
Sugars
21 g
Protein
33 g
Fibre
11 g
Preparation
Roast the parsnips
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Peel and halve the parsnips lengthwise (quarter if large). On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Roast, flipping halfway, 20 to 25 min., until tender.
Boil the potatoes
Meanwhile, medium-dice the potatoes. Add to the pot of boiling water and boil, 14 to 16 min., until very tender. Drain and return to the pot. Add 2 tbsp butter (double for 4 portions) and stir, breaking up the potatoes slightly, until combined; season well with S&P.
Mise en place
Meanwhile, peel, halve and core the apple; cut each ½ into 4 wedges. Thinly slice the chives. Roughly chop the onions.
Prepare the meatloaves
In a large bowl, combine the pork, onions, ½ the mustard, the remaining spices and S&P. Form into 2 small loaves (double for 4 portions).
Cook the meatloaves & apple
In a large, oven-safe pan, heat a drizzle of oil on medium-high. Cook the meatloaves*, partially covered, 5 to 7 min. on one side, until browned and partially cooked. Flip and add the apple and 1 tbsp butter (double for 4 portions). Transfer to the oven and roast, stirring the apple and adding the demi-glace, remaining mustard and ⅓ cup water (double for 4 portions) halfway, 8 to 10 min., until cooked through.
Finish & serve
To the pot of potatoes, add ½ the chives; stir well. Divide the potatoes and parsnips between your plates. Top with the meatloaves and apple. Spoon any remaining sauce over the meatloaves. Garnish with the remaining chives. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
