Protein Swap | Sweet Onion Sausage Meatloaves
with Pea-Studded Orzo & Crisp Salad
Cooking time
25 minutes
Servings
4
Calories
810 /serving
Caramelized onions make a family classic more classy, and adding them to a buttery sauce draped over top only ups the game. These fluffy spiced meatloaves rest over orzo and peas, with contrast from a super crisp iceberg salad on the side.
We will send you:
- 600g Canadian-raised mild Italian pork sausage meat
- 1 Head of Iceberg lettuce
- 280g Orzo
- 100g Caramelized onions
- 30ml Vegetable demi-glace
- 300g Green peas
- 30ml White balsamic vinegar
- 40g Panko
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Eggs • Milk • Sulphites • Wheat
You will need:
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Small pan
Strainer
Whisk
2 tbsp Butter
1 Egg
Total Fat
35 g
Saturated Fat
8 g
Sodium
1600 mg
Total Carb
82 g
Sugars
12 g
Protein
41 g
Fibre
7 g
Preparation
Boil the orzo & peas
- Preheat the oven to 450°F. Bring a medium pot of salted water to a boil.
- Add the orzo to the pot of boiling water and boil, 9 to 10 min., until just tender.
- In the last 4 min., add the peas.
- Drain and rinse.
- Return to the pot and toss with a drizzle of oil to prevent sticking; season with ⅓ of the spices and S&P.
Prepare & roast the meatloaves
- Meanwhile, in a large bowl, combine the beef, panko, ½ the onions, 1 egg, the remaining spices and S&P.
- Form into 4 small loaves*.
- Arrange on a lined sheet pan and roast, 15 to 18 min., until cooked through.
Make the salad
- Meanwhile, halve the lettuce lengthwise; thinly slice crosswise.
- In a second large bowl, combine the vinegar, 3 tbsp oil (double for 4 portions) and S&P.
- Add the lettuce; toss well.
Make the sauce
- In small pan, heat a drizzle of oil on medium-high.
- Add the remaining onions, freshly cracked black pepper, the demi-glace and ⅓ cup water; bring to a boil.
- Reduce to a simmer and cook, stirring occasionally, 2 min., until slightly thickened.
- Off the heat, whisk in 2 tbsp butter. If sauce is too thick, add 1 to 2 tbsp water.
Plate your dish
- Divide the orzo and peas between your plates.
- Top with the meatloaves and spoon the sauce over.
- Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
