Italian Pork Meatloaf

Nutrition per serve

Ingredients

• 1pcs onion
• 300g lean pork mince
• 40g panko breadcrumbs
• 20ml worcestershire sauce
• 5g Italian seasoning
• 2pcs potato
• 150g peas
• 50g basil pesto
• 1pcs egg
• 15ml tomato sauce
• 15ml honey
• 20g butter

Method

1. Step 1 — Prep meatloaf mixture
   Preheat the oven to 200C, fan-forced. Line an oven tray with baking paper. Coarsely grate the onion. Put the onion, pork mince, breadcrumbs, worcestershire sauce, Italian seasoning, 1 egg and 1 tbs tomato sauce (see cooking tip) in a large bowl. Season with salt and pepper.
2. Step 2 — Shape meatloaf
   Using damp hands, combine the mince mixture well, then shape into a 15cm x 8cm oval on the lined tray. Drizzle the meatloaf with 1 tbs honey.
3. Step 3 — Bake meatloaf
   Bake the meatloaf for 40 mins or until cooked through. To test if the meatloaf is cooked, insert a skewer or knife into the centre of the thickest part of the meatloaf and press lightly; the juice should be clear.
4. Step 4 — Prep potatoes
   Meanwhile, cut the unpeeled potatoes into 4cm chunks.
5. Step 5 — Cook potato and peas
   Put the potato in a medium saucepan of cold salted water and bring to the boil. Reduce the heat to medium and cook for 12-14 mins until just tender. Add the peas, return to the boil and cook for 1 min or until tender. Drain. Return the potato and peas to the same pan and remove from the heat.
6. Step 6 — Toss potato and serve
   Add the pesto and 20g butter to the potato and peas and toss until the butter is melted. Taste, then season with salt and pepper. Thickly slice the meatloaf. Divide the meatloaf slices and pesto potato and peas among plates. Drizzle the meatloaf with any tray juices to serve.

Allergens

Egg, Milk, Gluten, Wheat, Sulphites, Walnut