Pregnancy Friendly Cajun Pork Meatloaf with Peppery Spice
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Learn more →Ingredients
6 servings
For the meatloaf
- 1 tbsp olive oil
- 1 cup yellow onion, finely diced
- ½ cup celery, finely diced
- ½ cup green bell pepper, finely diced
- 4 cloves garlic, minced
- 1 tsp black pepper
- ½ tsp white pepper
- ½ tsp cayenne pepper
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 tsp dried oregano
Ingredient noteOregano is fine during pregnancy in normal cooking amounts - this recipe uses about scant 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- 1 tsp kosher salt
- 2 lbs ground pork
- ½ cup plain breadcrumbs
- ¼ cup whole milk
- 2 large eggs, lightly beaten
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 2 tbsp worcestershire sauce
- 1 tbsp hot sauce
For the glaze
- ⅓ cup ketchup
- 1 tbsp brown sugar
- 1 tbsp apple cider vinegar
- ¼ tsp cayenne pepper
Instructions
- 1
Preheat the oven to 350°F (175°C). Heat the olive oil in a large skillet over medium heat until shimmering. Add the onion, celery, and green bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 6–7 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Remove from heat and let cool for 5 minutes.
- 2
In a small bowl, stir together the ketchup, brown sugar, apple cider vinegar, and 1/4 tsp cayenne pepper until smooth. Set the glaze aside.
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