Meatloaf and tomato stew

Portions :4

Preparation: 15 minutes

Cooking time : 30 minutes

Ingredients

Meatloaf

• 125 ml (1/2 cup) cooked rice
• 200 g (7 oz) beef
• 200 g (7 oz) ground Québec pork
• 1 egg
• 15 ml (1 tbsp.) Montreal steak spice blend
• 15 ml (1 tbsp) honey
• 15 ml (1 tbsp) horseradish
• Salt and pepper to taste
• Qs Toast

Tomato stew

• 1 onion, thinly sliced
• 45 ml (3 tbsp.) olive oil
• 2 jalapenos, diced
• 4 greenhouse tomatoes, brunoise
• 125 ml (1/2 cup) beef broth
• 2 garlic cloves, minced
• 30 ml (2 tbsp.) honey
• 60 ml (4 tbsp.) white vinegar
• 5 ml (1 tsp.) herbes de Provence blend
• 125 ml (1/2 cup) Parmesan cheese, small cubes
• Salt and pepper to taste

Preparation

1. Preheat oven, rack in center, to 200°C (400°F).
2. In a bowl, combine rice, beef, pork, egg, steak spices, honey, horseradish, salt and pepper.
3. Meanwhile, in 4 small individual casserole dishes, spread the mixture and bake for 30 minutes.
4. Meanwhile, in a frying pan, sauté the onion in oil for 2-3 minutes.
5. Add the jalapenos, tomatoes, stock, garlic, honey, vinegar and herbes de Provence and simmer over medium heat for 15 minutes. Check seasoning.
6. Top the casseroles with the tomato ragout and Parmesan cubes.
7. Serve with bread toast.