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Italian-Style Pork Meatloaf

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

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Ingredients

Serves13

Italian-Style Pork Meatloaf

  • 65 oz ground pork
  • 13 count Garlic cloves (minced into a paste)
  • 39 oz Carrots
  • 4.875 lb Potatoes
  • 1.625 cup Panko breadcrumbs
  • 6.5 count egg (pasture-raised)
  • 1.625 cup Grated Parmesan cheese
  • 6.5 tbsp Italian Seasoning
  • 19.5 tbsp Ketchup
  • 6.5 tbsp Calabrian Chili Paste (to taste)
  • 6.5 tbsp Capers (chopped)
  • 6.5 count Lemon (zest and wedges)
  • 0 count Olive Oil (for drizzling)
  • 0 count Salt (to taste)
  • 0 count Black Pepper (to taste)
Servings: 13−+
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Cooking Instructions

  1. 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. 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. 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. 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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Italian-Style Pork Meatloaf

with Lemon-Caper Roasted Vegetables

Prep: 15 min · Cook: 30 min · Total: 45 min · Servings: 13

Ingredients

Italian-Style Pork Meatloaf

  • 65 oz ground pork
  • 13 count Garlic cloves (minced into a paste)
  • 39 oz Carrots
  • 4.875 lb Potatoes
  • 1.625 cup Panko breadcrumbs
  • 6.5 count egg (pasture-raised)
  • 1.625 cup Grated Parmesan cheese
  • 6.5 tbsp Italian Seasoning
  • 19.5 tbsp Ketchup
  • 6.5 tbsp Calabrian Chili Paste (to taste)
  • 6.5 tbsp Capers (chopped)
  • 6.5 count Lemon (zest and wedges)
  • count Olive Oil (for drizzling)
  • count Salt (to taste)
  • count Black Pepper (to taste)

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.
  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.