dinner
Italian-Style Pork Meatloaf
Savory Italian-style pork meatloaf with lemon-caper roasted vegetables for a comforting and flavorful dinner.
Prep
15 min
Cook
30 min
Total
45 min
Ingredients
Serves1
Italian-Style Pork Meatloaf
- 5 oz ground pork
- 1 count Garlic cloves (minced into a paste)
- 3 oz Carrots
- 0.375 lb Potatoes
- 0.125 cup Panko breadcrumbs
- 0.5 count egg (pasture-raised)
- 0.125 cup Grated Parmesan cheese
- 0.5 tbsp Italian Seasoning
- 1.5 tbsp Ketchup
- 0.5 tbsp Calabrian Chili Paste (to taste)
- 0.5 tbsp Capers (chopped)
- 0.5 count Lemon (zest and wedges)
- 0 count Olive Oil (for drizzling)
- 0 count Salt (to taste)
- 0 count Black Pepper (to taste)
Servings: 1+
Register to add ingredients to a shopping listCooking Instructions
- 1
Prepare and roast the vegetables
Preheat the oven to 450°F. Wash and dry the produce. Dice potatoes and quarter carrots lengthwise. Toss vegetables with olive oil, salt, and pepper. Arrange on one side of a foil-lined sheet pan and roast 17–19 minutes until browned and tender.Tip: Use foil for easier cleanup. - 2
Prepare the remaining ingredients
Zest the lemon and cut into wedges. Chop the capers. In a small bowl, combine lemon zest, garlic paste, chopped capers, juice of 2 lemon wedges, 1 tbsp olive oil, and as much chili paste and ketchup as desired. - 3
Form and bake the meatloaf
Lightly oil the other side of the sheet pan. In a bowl, mix ground pork, panko, egg, Parmesan, Italian seasoning, half the garlic paste, salt, and pepper. Shape into a loaf and place on pan. Spread half the ketchup over top. Roast 17–19 minutes until cooked through. - 4
Finish the vegetables and serve
Toss roasted vegetables with the lemon-caper dressing. Slice meatloaf and plate with vegetables. Drizzle with remaining ketchup and serve with lemon wedges.
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