Sun Dried Tomato Pork Meatloaf Recipe

Name: Sun Dried Tomato Pork Meatloaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 1 ½ cups chopped brown button mushrooms; ½ cup minced onion; 1 stalk celery, finely chopped; 2 garlic cloves, minced; 2 tablespoons balsamic vinegar or 2 tablespoons wine vinegar; 1 egg; ½ cup panko breadcrumbs; ⅓ cup chopped drained sun-dried tomato packed in oil; ½ teaspoon dried thyme; salt and pepper; 1 lb ground lean pork; 3 tablespoons chili sauce or 3 tablespoons ketchup; 1 tablespoon Dijon mustard; ¼ teaspoon dried thyme

Servings: persons

1 tablespoon vegetable oil
1 ½ cups chopped brown button mushrooms
½ cup minced onion
1 stalk celery, finely chopped
2 garlic cloves, minced
2 tablespoons balsamic vinegar or 2 tablespoons wine vinegar
1 egg
½ cup panko breadcrumbs
⅓ cup chopped drained sun-dried tomato packed in oil
½ teaspoon dried thyme
salt and pepper
1 lb ground lean pork
3 tablespoons chili sauce or 3 tablespoons ketchup
1 tablespoon Dijon mustard
¼ teaspoon dried thyme

1
In skillet, heat oil over medium-high heat; fry mushrooms, onion, celery and garlic, stirring occasionally, until softened, about 5 minutes.
2
Stir in vinegar; cook until evaporated, about 30 seconds.
3
Let cool slightly.
4
Meanwhile, in large bowl and using fork, beat egg; blend in Panko crumbs, tomatoes, thyme, salt and pepper.
5
Mix in mushroom mixture and pork.
6
Pack into 8- x 4-inch (1.5 L) loaf pan, mounding top.
7
Topping: In small bowl, combine chili sauce, mustard and thyme; spread over loaf.
8
(Make-ahead: Cover and refrigerate for up to 12 hours.
9
).
10
Bake in 350F (180C) toaster oven until meat thermometer registers 170F (75C), 45 to 50 minutes.
11
Let stand for 5 minutes.
12
Drain off fat.

518

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 1 ½ cups chopped brown button mushrooms, ½ cup minced onion, 1 stalk celery, finely chopped, and more.

Yes, Sun Dried Tomato Pork Meatloaf falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sun Dried Tomato Pork Meatloaf

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions