Pork Meatloaf with Mashed Cauliflower
Golden pork meatloaves crusted with crushed pork rinds and glazed with a tangy mustard-butter sauce, served alongside creamy mashed cauliflower.
Ingredients
For the Meatloaf:
6 oz ground pork
2 Tbsp crushed pork rinds
1 tsp soy sauce or coconut aminos
½ tsp garlic powder
¾ tsp salt
Black pepper, to taste
½ Tbsp Dijon mustard (for glaze)
¼ tsp garlic powder (for glaze)
1 tsp melted butter (for glaze)
For the Mashed Cauliflower:
1 cup cauliflower florets
2 Tbsp sour cream
1 Tbsp butter
Salt and pepper, to taste
Macronutrients
Protein: 35g
Fat: 35g
Carbs: 5g
Preparation
Preheat the oven: to 425°F (220°C). Line a baking sheet with foil or parchment.
Make the meatloaf: In a bowl, mix ground pork, crushed pork rinds (2 Tbsp), soy sauce, garlic powder, salt, and pepper. Form into two small loaves, about 1 inch thick.
Place meatloaves on the prepared baking sheet and roast for 20 minutes.
Prepare the glaze: Mix Dijon mustard, ¼ tsp garlic powder, and 1 tsp melted butter. After 20 minutes, brush glaze over meatloaves and return to the oven for 3–5 minutes, until glaze is golden and slightly sticky.
Make the mashed cauliflower: Steam or boil cauliflower florets until tender (about 8–10 minutes). Drain well, then mash with sour cream and butter until smooth. Season with salt and pepper.
Serve: Plate the pork meatloaves with a generous scoop of mashed cauliflower. Spoon any extra glaze or pan juices over the meat.
Row/MU/ c&j (bw 55kg)