Pork, Apple & Cheddar Meatloaf
Roasted Zucchini & Taters
Cooking time
30 minutes
Servings
4
Calories
660 /serving
All the elements for a flavour-jammed meatloaf—ground pork, grated apple and aged cheddar—are sealed right into a foil packet and tucked into the oven. With a brush of BBQ sauce and roasted veggies, this meal is ready for the whole family to tuck into.
We will send you:
- 510g Canadian-raised lean ground pork
- 1 Apple
- 900g Potatoes
- 2 Green zucchini
- 40g Panko
- 120ml BBQ sauce
- 60g Grated aged cheddar
- 24g Meat & Greet spices (garlic, salt, onion, paprika, sunflower oil, oregano, thyme)
Contains: Eggs • Milk • Mustard • Soy • Wheat
You will need:
Aluminum foil
Basting brush
Grater
Oil
Parchment paper
Salt & pepper (S&P)
1 Egg
2 Sheet pans
Total Fat
27 g
Saturated Fat
9 g
Sodium
1470 mg
Total Carb
70 g
Sugars
20 g
Protein
37 g
Fibre
6 g
Preparation
Roast the potatoes
- Preheat the oven to 450°F.
- Medium-dice the potatoes.
- On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P.
- Roast, stirring halfway, 20 to 25 min., until tender.
Prepare the meatloaf
- Meanwhile, grate the apple.
- In a large bowl, combine the pork, apple, cheese, panko, 1 egg, the remaining spices and S&P.
- Form into a rectangular-shaped meatloaf about 1-inch thick.
- Place on a large piece of lightly oiled aluminum foil.
- Fold the edges over to seal.
Roast the meatloaf
- Roast the meatloaf*, 20 to 24 min., until cooked through.
- Let sit for 5 min. before unwrapping (be careful as the steam will escape as you open).
- Transfer to a cutting board and brush the top with ⅓ of the BBQ sauce.
Roast the zucchini
- Meanwhile, quarter the zucchini lengthwise; cut crosswise into thirds.
- On a second lined sheet pan, toss with a drizzle of oil and S&P.
- Roast, flipping halfway, 10 to 15 min., until tender.
Plate your dish
- Divide the potatoes, zucchini and meatloaf (slice beforehand) between your plates.
- Serve the remaining BBQ sauce on the side. Bon appétit!
Goodfood X L'Abattoir: Expectedly unexpected
Our next collab comes from Canada's West Coast. Try elevated recipes built by Chef Lee Cooper of Vancouver's acclaimed L'Abattoir, a Michelin-recommended restaurant focused on local ingredients. Available on our Artisan Menu this November.
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
