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.

6 servings
Preparation 20 min
Cooking 1 h

Standing 10 min

380 calories per serving 


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
10 drops Tabasco sauce   0.63 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, or ham , 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.


  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 tabasco 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

Nutrition Facts

per 1 serving (210g)


% DV*

* DV = Daily Value




18 g

28 %

Saturated 6 g
+ Trans 0.3 g

33 %


145 mg


680 mg

28 %


21 g

7 %


3 g

10 %


7 g


33 g

Vitamin A

25 %

Vitamin C

10 %


8 %


25 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: 1 serving
Grain Products: ½ serving
Milk and Alternatives: 0 serving
Meat and Alternatives: serving

More info


Free :
Added Sugar
Source of :
Calcium, Copper, Fibre, Manganese, 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

More info

This recipe is in the following categories: Beef | Pork | Lunch box | Main courses/Entrées | Diabetes-friendly | High Iron | High Vitamin D | Bake

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