Vegetable and Pork Meatloaf with Red Pepper Barbecue Sauce
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.
Ingredients
- 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
- 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
Instructions
- With the rack in the middle position, preheat the oven to 450°F (230°C).
- On a non-stick or silicone mat-lined baking sheet, place the bell peppers skin side up. Coat with the oil and season with salt and pepper. Roast for 30 minutes or just until tender and browned. Transfer the peppers to an airtight container and let cool for 20 minutes. Remove the skin.
- In a food processor or blender, purée the roasted peppers, green onions and garlic until smooth. Add the remaining ingredients and blend well.
- Transfer the purée to a pot and cover with a splatter screen, if you have one. Cook over medium-low heat for 5 minutes, stirring a few times. Season with salt and pepper. Set aside.
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.