Pork, Artichoke and Spinach Meatloaf

 
 
Pork, Artichoke and Spinach Meatloaf
(recipe adapted from Weight Watchers Real Food Slow)
 
Serves: 4
SmartPoints per serve: 8
 
cooking spray
2 red capsicum
500 grams lean pork mince
1 1/2 cups fresh wholegrain breadcrumbs
1 brown onion, finely chopped
300 grams artichoke hearts in brine, drained
100 grams baby spinach, chopped finely
1 teaspoon finely grated lemon rind
1 tablespoon lemon juice
2 tablespoon fresh thyme leaves
salt
freshly ground black pepper
1/4 cup sweet chilli sauce
1 tablespoon tomato sauce
 
Preheat grill.
 
Line a baking tray with foil and spray with cooking spray.
 
Cut capsicum into quarters and deseed.  Place on baking tray skin side up.  Grill until black.  Turn off grill and remove capsicum and place in a plastic bag to sweat.  Allow to cool.  
 
Once cooled remove all the blackened skin from capsicum.  Chopped finely and place in large bowl.
 
Preheat oven to 180 degrees Celsius.
 
Add mince, breadcrumbs, onion, artichoke, spinach, rind, juice, thyme and 2 tablespoons chilli sauce to capsicum.  Season with salt and pepper.  Mix until well combined.
 
Line baking tray with cooking paper.  Shape mixture onto tray into a 20 cm x 10cm loaf shape.
 
 
Bake in oven for 20 minutes.
 
Combine remaining chilli sauce and tomato sauce in a small jug and spoon over top of meatloaf.
 
 
Return meatloaf to oven and cook for 20 - 25 minutes or until cooked through.
 
To cook in slow cooker:
 
Shape mixture into 20 cm x 10 cm loaf shape in a 4.5 litre slow cooker. 
 
Combine remaining chilli sauce and tomato sauce in a small jug and spoon over top of meatloaf.
 
Cook, covered, on low for 6 hours (3 hours on high).
 
Serve with a salad, if desired.
 
 
 
 

Comments