Italian-Style Pork Meatloaf with Lemon-Caper Roasted Vegetables
Family Friendly

Italian-Style Pork Meatloaf

with Lemon-Caper Roasted Vegetables

40 MIN
2 Servings
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  • with Ground Pork
    includes 10 oz Antibiotic-Free Ground Pork
  • with Ground Turkey
    includes 10 oz No Added Hormones, Antibiotic-Free Ground Turkey View recipe
  • with Ground Pork

    From the Test Kitchen

    We’re putting a delicious twist on this pork meatloaf by baking it with an irresistible topping of tangy-sweet ketchup mixed with spicy Calabrian chile paste (a specialty product made of fragrant red chiles from Calabria, a region in southern Italy). A simple side of tender roasted carrots and potatoes—tossed with a bright lemon-caper dressing—finishes the dish on a vibrant note.
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    • Nutrition
      PER SERVING
    • Calories
      750 Cals (est.)
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    ingredients
    Italian-Style Pork Meatloaf with Lemon-Caper Roasted Vegetables
    Title
    • 10 oz Ground Pork
    • 1 Pasture-Raised Egg
    • 6 oz Carrots
    • 2 cloves Garlic
    • ¼ cup Panko Breadcrumbs
    • ¾ lb Potatoes
    • ¼ cup Grated Parmesan Cheese
    • 1 Lemon
    • 1 Tbsp Calabrian Chile Paste
    • 3 Tbsps Ketchup
    • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
    • 1 Tbsp Capers
    Prepare & roast the vegetables
    1 Prepare & roast the vegetables

    Preheat the oven to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Peel the carrots; halve crosswise, then quarter lengthwise. Transfer the prepared vegetables to a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    Prepare the remaining ingredients
    2 Prepare the remaining ingredients

    Meanwhile, peel 2 cloves of garlic; using a zester or the small side of a box grater, finely grate into a paste. Using a zester or the small side of a box grater, finely grate the lemon to get 1 teaspoon. Quarter and deseed the lemon. Roughly chop the capers. In a large bowl, whisk together the lemon zest, chopped capers, the juice of 2 lemon wedges, and 1 tablespoon of olive oil. In a separate bowl, combine the ketchup and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be.

    Form & bake the meatloaf
    3 Form & bake the meatloaf

    Coat the center of a separate sheet pan with a drizzle of olive oil. In a bowl, combine the pork, egg, Italian seasoning, garlic paste, breadcrumbs, and half the cheese; season with salt and pepper. Gently mix to combine. Transfer to the oiled portion of the sheet pan. Shape into a tightly packed loaf, about 7 inches by 3 inches. Transfer half the spicy ketchup to a separate bowl and set aside for serving. Evenly top the meatloaf with the remaining spicy ketchup. Roast 16 to 18 minutes, or until browned and cooked through.* Remove from the oven and let rest at least 2 minutes. 

    *The USDA recommends a minimum safe cooking temperature of 160°F for pork.

    Finish the vegetables & serve your dish
    4 Finish the vegetables & serve your dish

    Carefully transfer the roasted vegetables to the bowl of lemon-caper dressing; toss to coat. Taste, then season with salt and pepper if desired. Carefully transfer the rested meatloaf to a cutting board and slice crosswise. Serve the sliced meatloaf with the finished vegetables. Top the meatloaf with the reserved spicy ketchup and remaining cheese. Serve the remaining lemon wedges on the side. Enjoy!

    Tips from Home Chefs

    Prepare & roast the vegetables
    1 Prepare & roast the vegetables

    Preheat the oven to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Peel the carrots; halve crosswise, then quarter lengthwise. Transfer the prepared vegetables to a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    2 Prepare the remaining ingredients

    Meanwhile, peel 2 cloves of garlic; using a zester or the small side of a box grater, finely grate into a paste. Using a zester or the small side of a box grater, finely grate the lemon to get 1 teaspoon. Quarter and deseed the lemon. Roughly chop the capers. In a large bowl, whisk together the lemon zest, chopped capers, the juice of 2 lemon wedges, and 1 tablespoon of olive oil. In a separate bowl, combine the ketchup and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be.

    Prepare the remaining ingredients
    Form & bake the meatloaf
    3 Form & bake the meatloaf

    Coat the center of a separate sheet pan with a drizzle of olive oil. In a bowl, combine the pork, egg, Italian seasoning, garlic paste, breadcrumbs, and half the cheese; season with salt and pepper. Gently mix to combine. Transfer to the oiled portion of the sheet pan. Shape into a tightly packed loaf, about 7 inches by 3 inches. Transfer half the spicy ketchup to a separate bowl and set aside for serving. Evenly top the meatloaf with the remaining spicy ketchup. Roast 16 to 18 minutes, or until browned and cooked through.* Remove from the oven and let rest at least 2 minutes. 

    *The USDA recommends a minimum safe cooking temperature of 160°F for pork.

    4 Finish the vegetables & serve your dish

    Carefully transfer the roasted vegetables to the bowl of lemon-caper dressing; toss to coat. Taste, then season with salt and pepper if desired. Carefully transfer the rested meatloaf to a cutting board and slice crosswise. Serve the sliced meatloaf with the finished vegetables. Top the meatloaf with the reserved spicy ketchup and remaining cheese. Serve the remaining lemon wedges on the side. Enjoy!

    Finish the vegetables & serve your dish
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