Pork and Apple Meatloaf

Name: Pork and Apple Meatloaf with Creamy Mashed Potatoes and Green Salad
Total time: 35 min
Yield: 2
Cuisine: North America
Ingredients: 20 ounce Ground Pork; 2 unit Granny Smith Apple; ½ cup Panko Breadcrumbs; 1 teaspoon Dried Rosemary; 2 unit Shallot; 24 ounce Yukon Gold Potatoes; 4 tablespoon Sour Cream; 4 ounce Mixed Greens; 2 unit Celery; 4 tablespoon Balsamic Vinegar; 4 teaspoon Olive Oil; 2 tablespoon Butter; unit Salt; unit Pepper

with Creamy Mashed Potatoes and Green Salad

Recipe Development TeamPublished on September 13, 2016

3.9

(975 customers rated)

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Nothing screams fall more than apples, and nothing pairs better with apples than pork. For this recipe, our chefs chose the Granny Smith variety for its hard, crisp, and slightly tart flesh. When it’s shredded and mixed with pork, the result is a deliciously juicy meatloaf your kids will love.

Tags:

Child friendly

•Family Friendly

Allergens:

Wheat

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes

Prep Time

DifficultyMedium

Ingredients

/ serving 4 people

20 ounce

Ground Pork

2 unit

Granny Smith Apple

½ cup

Panko Breadcrumbs

(Contains: Wheat)

1 teaspoon

Dried Rosemary

2 unit

Shallot

24 ounce

Yukon Gold Potatoes

4 tablespoon

Sour Cream

(Contains: Milk)

4 ounce

Mixed Greens

2 unit

Celery

4 tablespoon

Balsamic Vinegar

Not included in your delivery

4 teaspoon

Olive Oil

2 tablespoon

Butter

(Contains: Milk)

unit

Salt

unit

Pepper

Nutrition Values

/ per serving

Calories578 kcal

Energy (kJ)2418.4 kJ

Fat27 g

Saturated Fat11 g

Carbohydrate50 g

Sugar14 g

Dietary Fiber8 g

Protein33 g

Cholesterol119 mg

Sodium142 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Strainer

•Large Pot

•Grater

•Large Bowl

•Baking Sheet

•Fork

•Potato Masher

Instructions

Boil the potatoes: Wash and dry all produce. Preheat the oven to 425 degrees. Cut the potatoes into 1-inch pieces. Place in a large pot with a large pinch of salt and enough water to cover. Bring to a boil. Cook about 15 minutes, until fork-tender. Reserve ½ cup cooking liquid, then drain.

Meanwhile, halve and core 1 apple. Using a box grater, grate the cored apple into a large bowl. Peel and grate the shallots into the same bowl. Add the panko, pork, and rosemary. Season with salt (we used 1½ teaspoons kosher salt) and pepper. Thoroughly combine with your hands, and form into four loaves, approximately 1 1/2 inches thick.

Place the loaves onto a lightly oiled baking sheet. Bake about 18-22 minutes, or until cooked through.

Once the potatoes have been drained, heat 2 Tablespoons butter in the same pot. Return the potatoes to the pot along with the sour cream. Mash with a fork or potato masher until smooth, adding as much cooking liquid as needed for a creamy consistency. Season generously with salt and pepper. Cover and set aside.

Thinly slice the celery on a diagonal. Core and thinly slice the remaining apple. Toss the apple slices, celery, and spring mix in a large bowl with a large drizzle of balsamic vinegar and olive oil. Season with salt and pepper.

Plate: Serve the pork and apple meatloaf on a bed of creamy mashed potatoes with the green salad on the side. Enjoy!