Go Back

Mustard Butter-Glazed Pork and Lentil Meatloaf

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 feels especially fitting for this cookbook.
Pro tip: Use some leftover meatloaf in a grilled cheese sandwich the following day for lunch and thank me later!
Print Recipe
Course Main Course
Cuisine Prairie
Servings 4

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 Bow Valley BBQ’s Bigfoot Bold BBQ 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

  • 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.
  • Remove from heat and let cool.

Meatloaf

  • 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.
  • 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.
  • 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.
  • Transfer to a parchment-lined 9” by 5” loaf pan and place in oven.
  • Bake meatloaf for 45 minutes, brushing the top of the meatloaf with glaze at the 15 and 30 minute marks.
  • After 45 minutes, brush meatloaf with glaze one more time, increase oven temperature to 400℉ and continue to cook for 15 minutes.
  • 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
Keyword lentils, meatloaf