Irish-Inspired Pork Meatloaves with Herbes Salées
Buttery Cabbage & Kale
Cooking time
25 minutes
Servings
2/4
Calories
650 /serving
These plates wink to St. Patrick’s Day with lots of green touches. Québec salted herbs (herbes salées) and mustard give the meatloaves a flavour boost, while almond flour and egg boost the protein. Sautéed veggies, dotted with roasted radishes, make a pretty side.
We will send you:
- 340g Canadian-raised lean ground pork (high-protein serving)
- 120g Chopped kale
- 14g Parsley
- 200g Radishes
- 50g Diced onions
- 150g Shredded cabbage
- 12g Chicken demi-glace
- 30g Almond flour
- 15ml Whole-grain mustard
- 15g Herbes salées
Contains: Almonds • Eggs • Milk • Mustard • Sulphites
You will need:
Basting brush
Large pan
Parchment paper
Salt & pepper (S&P)
Sheet pan
2 or 4 tbsp Butter
1 or 2 Eggs
Total Fat
46 g
Saturated Fat
16 g
Sodium
1340 mg
Total Carb
22 g
Sugars
8 g
Protein
43 g
Fibre
8 g
Preparation
Start the meatloaves
- Preheat the oven to 450°F.
- In a small bowl, combine the demi-glace and mustard.
- In a large bowl, combine the pork, onions, almond flour, herbes salées, 1 egg (double for 4 portions) and ½ the mustard mixture.
- Form into 2 loaves (double for 4 portions).
- Transfer to a lined sheet pan and bake, 8 to 10 min., until partially cooked.
Mise en place
- Meanwhile, quarter the radishes.
- Roughly chop the parsley leaves and stems.
Finish the meatloaves & bake the radishes
- When the meatloaves are partially cooked, brush with the remaining mustard mixture and add the radishes to the pan.
- Bake, 10 to 12 min., until the meatloaves* are cooked through and the radishes are crisp-tender.
Sauté the vegetables
- Meanwhile, in a large pan, heat 2 tbsp butter (double for 4 portions) on medium.
- Add the cabbage and kale. Sauté, 2 to 3 min., until partially cooked.
- Add 2 tbsp water (double for 4 portions) and S&P. Sauté, 4 to 5 min., until the vegetables are tender.
- In the last min., add the parsley and S&P; stir well.
Plate your dish
- Divide the vegetables and radishes between your plates.
- Top with the meatloaves (slice beforehand if desired). Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
