Balsamic-Glazed Italian Pork Meatloaves with Herbed Ricotta and Garlic Bread

These mini pork meatloaves bring the cozy comfort of meatloaf with an Italian twist. Seasoned with Italian herbs and topped with a tangy balsamic-ketchup glaze, they bake up tender and flavorful on a single sheet pan alongside zucchini and carrots.

The roasted vegetables are served over a bed of creamy ricotta seasoned with herbs and everything is finished with a drizzle of balsamic glaze. Crusty garlic bread on the side makes this a complete, satisfying meal that’s perfect for a weeknight dinner.

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Ingredients

1 unit CiabattaView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 ounce Ricotta CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit KetchupView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

9 ounce CarrotView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic GlazeView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Line a sheet pan with parchment paper.
2. Trim and halve zucchini lengthwise, then cut into 1-inch half-moons. Peel and slice carrots into 1/4-inch rounds.
3. In a small bowl, combine ricotta with a pinch of salt, pepper and half the Italian seasoning. Set aside.
4. In a large bowl, mix ground pork, panko, remaining Italian seasoning, garlic powder, salt, pepper and chicken stock concentrate. Form into 4 small loaves.
5. In another small bowl, stir together ketchup and 2 teaspoons balsamic glaze. Brush half the glaze over the meatloaves.
6. Toss zucchini and carrots with olive oil, salt and pepper. Spread vegetables on one side of the sheet pan. Place meatloaves on the other side.
7. Bake for 20-22 minutes until meatloaves are cooked through (internal temp 160°F) and vegetables are tender.
8. Meanwhile, slice ciabatta in half lengthwise. Mix softened butter with a pinch of garlic powder and spread on cut sides. Toast in oven or toaster until golden.
9. Remove sheet pan from oven. Brush remaining balsamic glaze over meatloaves.
10. To serve, spread herbed ricotta on plates, top with roasted vegetables and place meatloaves alongside. Drizzle with remaining balsamic glaze. Serve with garlic bread.

Recipe Tips

FAQ

Can I use ground beef instead of pork?

Yes, ground beef or a mix of pork and veal works well. Adjust cooking time if needed.

What can I substitute for balsamic glaze?

You can make your own by simmering 1/2 cup balsamic vinegar with 1 tablespoon brown sugar until syrupy.

Can I prepare this dish ahead of time?

You can assemble the meatloaves and chop the vegetables up to a day in advance. Store separately in the fridge and bake when ready.