Meatloaf

234 Reviews
94% 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.

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Preparation : 20 min Cooking : 1 h Standing : 10 min
390 calories/serving

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, 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.

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 (220 g)

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

Net Carbs

19 g

Protein

33 g

Vitamin A

25 %

Vitamin C

11 %

Calcium

8 %

Iron

28 %
More info

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
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

234 Reviews (225 with rating only) 94% would make this recipe again
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My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

View All Reviews
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
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
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

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