This recipe isn’t just another meatloaf. It’s a flavor explosion that will have you rethinking everything you thought you knew about this classic comfort food.
Dinnertime Disaster to Delicious Discovery
We’ve all been there. You look in the fridge with a hungry family staring at you and all you see are questionable leftovers and a lonely pork shoulder. Panic starts to set in, but then you remember that trusty recipe box (or in my case, the overflowing bookmarks folder). You pull out your old faithful meatloaf recipe, the one that’s been a family favorite for years.
Except this time, it’s different. You’re out of breadcrumbs (of course!), the onions decided to sprout overnight, and the ketchup is suspiciously green around the edges. Scrambling for a solution, you raid the pantry, frantically subbing ingredients and hoping for the best.
Let me tell you, that night was a disaster. The meatloaf was dry, the flavor was bland, and the “special sauce” tasted vaguely of vinegar and regret. But instead of giving up, I decided to take that failed experiment as a springboard. How could I elevate this classic comfort food into something truly special?
That’s when I stumbled upon this recipe. Intrigued by the idea of a surprise filling and a fruity glaze, I decided to give it a whirl. And let me tell you, it was a revelation. This isn’t just another meatloaf. It’s a symphony of textures and flavors that will have you wondering how something so simple could be so delicious.
The Melt-in-Your-Mouth Meatloaf You’ll Never Stop Making
This recipe is a guaranteed crowd-pleaser. The combination of textures and flavors is truly irresistible. So ditch your old meatloaf recipe and give this one a try. You won’t be disappointed!
Why You’ll Love This Recipe
- Incredibly Tender Meat: Searing the pork first locks in moisture, and the low and slow cooking ensures it becomes melt-in-your-mouth tender.
- Flavorful Filling: The combination of salty ham, tangy green olives, and creamy cheese adds unexpected bursts of flavor in every bite.
- Easy One-Pan Wonder: This recipe requires minimal prep and uses just one pan for both searing and baking, making cleanup a breeze.
Ingredients
For the Meatloaf:
- 2 kg (4 lb) pork meat
- 50 g (1.8 oz) soft butter
- 20 g (0.7 oz) garlic, minced
- 150 g (5.3 oz) ham, chopped
- 70 g (2.5 oz) green olives, chopped
- 100 g (3.5 oz) cheese, shredded
For the Filling:
- 2 boiled potatoes, mashed
- 1 tomato, diced
- 15 g (0.5 oz) garlic, minced
- 6 g (0.2 oz) black pepper
- 6 g (0.2 oz) salt
For the Sauce:
- 200 ml (6.8 fl oz) red wine
- 100 g (3.5 oz) plums jam
- 10 g (0.4 oz) salt
- 6 g (0.2 oz) black pepper
- 5 g (0.2 oz) sweet paprika
- 300 g (11 oz) potatoes, sliced
- 300 ml (10 fl oz) water
For the Topping:
- 30 g (1.1 oz) melted butter
- 10 g (0.4 oz) garlic, minced
- 5 g (0.2 oz) black pepper
- 10 g (0.4 oz) salt
- 50 g (1.8 oz) cheese, shredded
Instructions
- Sear the Meat: Preheat oven to 200°C (400°F). In a large skillet, heat butter over medium heat. Season pork with salt and sear on all sides until golden brown. Remove from heat and let cool slightly.
- Mix the Meatloaf: In a large bowl, combine seared pork, minced garlic, chopped ham, chopped olives, and shredded cheese.
- Prepare the Filling: In a separate bowl, mix mashed potatoes, diced tomatoes, minced garlic, black pepper, and salt.
- Assemble: Spread half of the meatloaf mixture in a baking dish. Top with the potato filling, then spread the remaining meatloaf mixture over the filling.
- Bake: Bake for 1 hour at 180°C (350°F).
- Make the Sauce: While the meatloaf bakes, combine red wine, plums jam, salt, black pepper, paprika, sliced potatoes, and water in a saucepan. Bring to a boil, then reduce heat and simmer for 20 minutes, or until potatoes are tender.
- Prepare the Topping: In a small bowl, combine melted butter, minced garlic, black pepper, and salt.
- Glaze and Finish: After the meatloaf has baked for 1 hour, remove from the oven and spoon the sauce over the top. Spread the garlic butter mixture evenly over the sauce. Return to the oven and bake for an additional 10 minutes, or until golden brown and bubbly.
- Let Rest and Serve: Let the meatloaf rest for 10 minutes before slicing and serving. Enjoy with the remaining sauce spooned over the top.
