Nick’s Pick | Honey-Mustard Glazed Pork Mini Meatloaves
with Roasted Green Bean & Potato Salad
Cooking time
30 minutes
Servings
4
Calories
610 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Every mini me dreams of their own mini meatloaf. When you bake ground pork in individualized portions, kids find it irresistible (and with a liberal dose of Lively Garlic & Oregano seasoning, so do their parents). Give each juicy loaf a brushing of honey and whole-grain mustard for an extra-tasty glaze. Expand the definition of salad with warm components like roasted potatoes and green beans tossed with radishes for equal parts munch and crunch.
We will send you:
- 510g Ground pork
- 200g Radishes
- 900g Potatoes
- 600g Green beans
- 1 Bunch of chives (or garlic chives)
- 15ml Apple cider vinegar
- 15ml Whole-grain mustard
- 14g Honey
- 20g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)
Contains: Mustard, Sulphites
You will need:
3 Sheet pans
Parchment paper
Oil
Salt & pepper (S&P)
Basting brush
Total Fat
31 g
Saturated Fat
7 g
Sodium
830 mg
Total Carb
55 g
Sugars
10 g
Protein
33 g
Fibre
9 g
Preparation
Mise en place
Preheat the oven to 450°F. Large-dice the potatoes. Remove the stem ends of the green beans; cut crosswise into thirds on an angle. Thinly slice the radishes and chives.
Roast the potatoes
On a lined sheet pan, toss the potatoes with a drizzle of oil, ⅓ of the spices and S&P. Roast, stirring halfway, 20 to 25 min., until browned and tender.
Prepare & bake the meatloaves
Meanwhile, in a small bowl, make the glaze by combining the honey and ⅔ of the mustard. In a large bowl, combine the pork, ⅔ of the remaining spices and S&P. Form into 4 small loaves*. Arrange on a second lined sheet pan and bake, 10 min., until partially cooked. Remove from the oven and brush with the glaze. Bake, 5 to 8 min., until cooked through.
Roast the green beans
Meanwhile, on a third lined sheet pan, toss the green beans with a drizzle of oil and S&P. Roast, 5 to 8 min., until crisp-tender.
Make the potato salad
In a second large bowl, combine the vinegar, remaining mustard and 3 tbsp oil. Add the potatoes, green beans, radishes, chives, remaining spices and S&P; toss well.
Plate your dish
Divide the meatloaves and potato salad between your plates. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
