Herbs and Spices Meatloaf

Herbs and  spices meatloaf…get the kids in the kitchen this March break

Yield: Serves 8-10
Preparation Time: 90 minutes
Cooking Time: 30 minutes



1 lb (500 g) lean ground Ontario pork
1 medium onion, diced 
1/2 cup (125 ml) chopped green onions 
1/2 cup (125 mL) chopped parsley 
1 Tbsp (15 mL) chopped fresh sage 
1/2 cup (125 mL) dry breadcrumbs 
2 large eggs, beaten
1/2 cup (125 mL) milk 
2 Tbsp (30 mL) Dijon mustard 
1 Tbsp (15 mL) hot pepper sauce 
1 tsp (5 mL) salt 
1/2 tsp (2 mL) ground black pepper 

2 Tbsp (30 mL) butter
1 medium onion, sliced
2 Tbsp (30 mL) flour
1 1/2 cups (375 mL) beef bouillon
1/2 cup (125 mL) dry red wine or substitute*

*Substitute - equal measure of red grape juice, cranberry juice, apple cider, chicken broth, clam juice, flavoured vinegar, or non-alcoholic wine. If you use non-alcoholic wine, add a tablespoon of vinegar to cut the sweetness (from


Cooking Instructions:

1. Pre-heat oven to 325°F (160°C). In a large mixing bowl combine all ingredients and mix to distribute evenly. Place in a greased, medium size (8x4") loaf pan. 

2. Place pan on a baking sheet and bake for about 1 1/2 hours, or until centre of loaf registers 160°F (71°C) on a meat thermometer. Allow to rest 10 minutes before serving. 

1. In a small saucepan, melt butter over medium heat; add onions. Cook until onions have softened. 

2. Stir in flour and cook for another minute.

3. Whisk in bouillon and wine. Continue cooking at a simmer for another 5 minutes. Add more bouillon if sauce becomes too thick.

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