Pork and Lentil Meatloaf

by Dan Clapson

“For myself, there is plenty of nostalgia to be found in meatloaf. It was one of the first dishes I remember making on my own as a kid and it is a dish that has provided much comfort during many a chilly Prairie winter. I have a few meatloaf recipes in my arsenal, but this one that opts for ground Alberta pork, ground pork sausage, pureed dry red lentils and a deliciously easy-to-make mustard and brown sugar glaze.”

Pro tip: Use some leftover meatloaf in a grilled cheese sandwich the following day for lunch.

INGREDIENTS

Glaze

• ¼ cup yellow mustard
• ¼ cup brown sugar
• 2 Tbsp butter

Meatloaf

• 2 Tbsp canola oil
• 2 yellow onions halved and thinly sliced
• 2 garlic cloves roughly chopped
• 2 Tbsp tomato paste
• 1 Tbsp honey
• 2 Tbsp good quality barbecue sauce
• ¾ cup and 1 Tbsp dry red lentils pureed to a coarse texture comparable to cornmeal
• 1 lb ground pork
• 1 lb ground pork sausage
• 2 large eggs
• 1 Tbsp grainy Dijon mustard
• 1 tsp salt

INSTRUCTIONS

Glaze

1. Combine mustard, sugar and butter in a small pot. Cook on medium heat until sugar has dissolved, the butter has melted and the glaze has a smooth consistency, about 3-4 minutes.
2. Remove from heat and let cool.

Meatloaf

1. Preheat the oven to 375℉. Heat canola oil in a medium pan on medium-high heat. Once hot, add onions and garlic and cook until translucent, about 3 minutes.
2. Add tomato paste, honey and barbecue sauce, stir to combine and cook for 2 more minutes. Remove from heat, let cool slightly. Transfer to a blender and puree until smooth.
3. Place onion puree, dry red lentils, ground pork and sausage, eggs, mustard and salt in a large mixing bowl. Mix well until everything is incorporated.
4. Transfer to a parchment-lined 9” by 5” loaf pan and place in oven.
5. Bake meatloaf for 45 minutes, brushing the top of the meatloaf with glaze at the 15 and 30 minute marks.
6. After 45 minutes, brush meatloaf with glaze one more time, increase oven temperature to 400℉ and continue to cook for 15 minutes.
7. Remove from the oven and let cool for 5 minutes before slicing and serving.

NOTES

Adapted from Prairie: Seasonal, Farm-Fresh Recipes Celebrating the Canadian Prairies