Meatloaf (Pork Stuffed with Vegetables)

stuffedporkmeatloaf Incorporating veggies into this stuffed pork meatloaf makes for a delicious all-in-one weeknight dinner.

Topping:
3 Tbsp Dijon mustard
½ tsp garlic powder
½ tsp dried parsley

Meatloaf:
2 lbs lean ground pork
¼ cup onion, finely chopped
2 eggs, beaten
1 Tbsp Dijon mustard
2 tsp Worcestershire sauce
¼ cup ketchup
¾ cup Panko breadcrumbs
1 -2 cloves garlic, minced
½ tsp sea salt
½ tsp black pepper
1 ½ cups frozen mixed vegetables, thawed
½ cup Parmesan cheese, freshly grated

In a small bowl mix together Dijon mustard, garlic powder and parsley. Set aside.

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4).

In a large bowl combine ground pork, onion, egg, mustard, Worcestershire, ketchup, bread crumbs, garlic, salt and pepper.

Take half of the meatloaf mixture and press into a 9x5" (22x12.5 cm) loaf pan. Place thawed mixed vegetables in a mound down the centre and then cover with remaining meat mixture. Gently close the gaps, pressing the sides to seal in the vegetables. Bake for about 1 hour 20 minutes.

Remove from the oven and brush with mustard mixture and sprinkle with Parmesan cheese. Bake for 10 minutes or until Parmesan is crispy and the centre of loaf registers 160°F (71°C) on a meat thermometer. Allow to rest 10 minutes before serving.