var_dump($adSection);

Meatloaf

223 Reviews
95% would make this recipe again

The chopped prunes and sautéed vegetables add a slightly sweet taste, which is well balanced by the addition of vinegar. The final result is a flavourful, moist, and firm meatloaf with a yummy crust. Leftovers make very tasty sandwiches.

Preparation : 20 min Cooking : 1 h Standing : 10 min
390 calories/serving
  • Can be done in advance
  • Can be frozen
  • Very easy
  • Nuts & Peanuts Free
  • Kid-friendly
  • Diabetes-friendly

Ingredients

1/2 onions 100 g
2 cloves garlic, finely chopped
1 stalk celery, finely chopped 70 g
1 carrots, finely chopped 100 g
1 tbsp canola oil 15 mL
2 tbsp Worcestershire sauce 30 mL
1 tbsp apple cider vinegar 15 mL
1 tsp salt 5 g
1 tsp ground pepper 3 g
1/4 tsp allspice powder 1 g
15 pitted prunes, finely chopped 1/2 cup
1/4 cup Italian parsley, fresh, finely chopped 22 g
70 g mortadella sausage, finely chopped
2 eggs size large
500 g ground beef, extra-lean
260 g ground pork, lean
3/4 cup bread crumbs 100 g
1/4 cup milk, partly skimmed, 2% 65 mL

Before you start

A food processor would make things easier to chop the vegetables, prunes, and the mortadella.

Method

  1. Preheat the oven to 175°C/350°F. Lightly oil a baking dish or sheet.
  2. Prepare the vegetables: Finely chop the onion, garlic, carrot, and celery. Heat the oil in a pan over medium heat, then add the vegetables and sauté 5 min, with occasional stirring. Add a little salt, cover, then lower the heat. Cook 5 min.
  3. Take the pan off the heat, then add the Worcestershire sauce, vinegar, salt, pepper, and allspice. Finely chop the prunes, parsley, and mortadella (or ham). Add this mixture to the vegetables.
  4. In a large bowl, beat the eggs lightly, using a fork, then add the beef, pork, bread crumbs, and milk. Mix well, then incorporate the vegetable mixture. Using your hands, blend the mixture together until it is just combined well (do not over-mix). In the prepared dish, form the mixture into a loaf, about 14-15 cm wide.
  5. Cook in the middle of the oven 1 h to 1 h 15 min until a thermometer inserted into the centre of the meatloaf registers 68°C/155°F. Let the meatloaf stand 5-10 min before slicing and serving.

Nutrition Facts Table

per 1 Serving (220g)

Amount

% Daily Value

Calories

390

Fat

18 g

28 %

Saturated 6.4 g
+ Trans 0.3 g

33 %

Cholesterol

150 mg

Sodium

740 mg

31 %

Carbohydrate

22 g

7 %

Fibre

3 g

10 %

Sugars

7 g

Protein

33 g

Vitamin A

25 %

Vitamin C

11 %

Calcium

8 %

Iron

28 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : 1 serving
Grain Products : ½ serving
Milk and Alternatives : 0 serving
Meat and Alternatives : 1 ½ servings

Claims

This recipe is :
Source of  :
Calcium, Copper, Fibre, Manganese, Vitamin C, Vitamin E
Good source of  :
Folacin, Magnesium, Pantothenic Acid, Vitamin A, Vitamin B6, Vitamin D
Excellent source of  :
Iron, Niacin, Phosphorus, Potassium, Selenium, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin K, Zinc
Free  :
Added Sugar

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Fruits 0
Vegetables ½
Milk and Alternatives 0
Meat and Alternatives 3 ½
Fats 3

Leave a review

You have to be logged in to leave a review

Members' Reviews

223 Reviews (214 with rating only ) 95% would make this recipe again
Sort By: Most Recent| Rating | Most Helpful
djrietveld
october 07, 2011 | I would make this recipe again

Fabulous new take on meatloaf! I didn't have prunes, so I used dried figs. I had 1 lb of pork and 1/2 lb of beef so I used it all, and I used finely cut lunch ham meat. The result was two loaves made, with delectable taste. We had 4 children at the table (ages 5, 6 and 2 eight year olds) and they didn't leave an ounce behind. Who knew there were so many vegetables lurking inside? ; ) Dinner for 6 plus leftovers for tomorrow's lunch. I'll be making this one again.

Useful 1
mikepilot233
september 15, 2011 | I would make this recipe again

Super tasty, what can I say otherwise. The only oddball here is the "sandwich meat". I don't think it needs thee uhhh Mortadella sausage at all. We put it in, but next time I'll probably leave it out.

Useful 0
berdek
september 11, 2011 | I would make this recipe again

very tasty and moist...made it for 6 portions, and between the 4 of us, it was all gone! well worth the effort.

Useful 0
mgreen
september 23, 2010 | I would make this recipe again

Delicious, my husband was a bit afraid of the prunes but once he tried it he loved it. We just wished there was some kind of sauce to go with it.

Useful 0
linnyloo
september 14, 2010 | I would make this recipe again

My kids loved this dish and usually they turn their noses up at meatloaf. Very moist and tasty.

Useful 0

This recipe is in the following categories

Pork | Beef | Main courses/Entrées | Lunch box | High Vitamin D | High Iron | Diabetes-friendly | Bake

Top Reviews

View All Reviews
Katharsis
april 05, 2009 | I would make this recipe again

I was so nervous about putting prunes in a meatloaf! What a great flavour. Nice change from the regular ketchupy coating.

Useful 5
Kasha
october 01, 2008 | I would make this recipe again

It was excellent. The prunes are definitely adding a lot of taste..makes it sweeter. We really liked it. Very very moist. I would do it again and the leftover are perfect for a night where you are in a rush and don't have time to cook a good and healthy meal. Thank you for another great recipe.

Useful 4
TaraFraser
october 24, 2008 | I would make this recipe again

I didn't have any Mortadella or ham, so I just left those ingredients out. I made this in a loaf pan and it came out with a lightly crispy crust - yums! My boyfriend came in the house wondering what the great smell was!

Useful 3