Pork Meatloaf With Sweet Potato Mash inspired by The Green Mile (1999)
The Green Mile (1999), The last meal request of meatloaf, mashed taters, gravy, okra and cornbread. (2 hours, 39 mins)
Dive into our succulent pork meatloaf, glazed in cranberry sauce, inspired by the last meal in The Green Mile. You’ll serve it with pecan-topped sweet potato mash, green beans, gravy (of course) and herby stuffing.
For 2 people [double for 4]
- 1 ciabatta
- 40g cranberry sauce
- 10.5g wholegrain mustard
- 80g untrimmed fine green beans
- 250g British pork mince
- 11g chicken stock mix
- 2 white potatoes
- 30g panko breadcrumbs
- 1 medium sweet potato
- 5g parsley
- 25g pecan nuts
- 2 garlic cloves
- 8ml soy sauce
- 1 shallot
You’ll also need
- Butter, flour, milk, olive oil, pepper, salt
Cooking instructions 55 mins
For 2 people [double for 4]
Preheat the oven to 220°C / 200°C (fan) / gas 7. Boil a kettle. Slice the ciabatta[s] into 8  slices. Add the sliced ciabatta to a baking tray lined with tin foil with a drizzle of olive oil and a pinch of salt and pepper. Put the tray in the oven for 5-6 min or until lightly toasted.
Meanwhile, peel and finely chop the shallot[s]. Peel and finely chop (or grate) the garlic. Chop the parsley finely, including the stalks. Dissolve half the chicken stock mix (you’ll use the rest later!) in 120ml [180ml] boiled water – this is your stock. Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat.
Once hot, add half the chopped shallot and half the chopped garlic to the pan and cook for 3-4 min or until softened, then add the stock, chopped parsley, a small knob of butter and a generous grind of black pepper and cook for 1-2 min – this is your stock.
Remove the toasted ciabatta from the oven (reserve the tray!), roughly tear it (careful it will be hot!) and add it to an oven-proof dish, then pour over the stock and set aside, reserving the pan – this is your herby bread stuffing.
Using clean hands, combine the remaining chopped shallot and garlic, pork mince and panko breadcrumbs, season generously with salt and pepper then knead thoroughly until fully combined – this is your pork mixture.
Add the pork mixture to the reserved baking tray and shape into 1  loaf[ves], spread half the cranberry sauce over the top of the meatloaf[ves], then put the tray and the herby bread stuffing in the oven for 30-35 min or until the meatloaf[ves] are cooked through and the stuffing is golden.
While everything’s in the oven, peel the potatoes and sweet potato[es] and chop them into small bite-sized pieces. Add all of the chopped potatoes to a pot with plenty of boiled water and a generous pinch of salt and bring to the boil over a high heat. Once boiling, reduce the heat to medium and cook for 12-15 min or until fork-tender. Once done, drain and return to the pot to steam dry.
Reboil half a kettle, then cut 1  piece[s] of tin foil approx. the size of an A3 sheet of paper, then lay the green beans in the middle with a drizzle of olive oil, 1 tbsp [2 tbsp] water and a pinch of salt. Scrunch the edges of the foil around the beans to form a sealed parcel and put the parcel[s] in the oven for 8-10 min or until the beans are tender with a slight bite. Return the reserved pan to a medium heat with a knob of butter and once melted, add 2 tsp [4 tsp] flour and cook for 30 secs.
Whisk in 200ml [300ml] boiled water, 50ml [80ml] milk, the remaining chicken stock mix, soy sauce, remaining cranberry sauce and half [all] of the wholegrain mustard with a generous grind of black pepper, and cook for 4-5 min or until thickened – this is your cranberry gravy.
Tip: Cooking for 2? Save the remaining wholegrain mustard for another recipe!
Return the drained potatoes to a low heat with a knob of butter and a splash of milk, season with a generous pinch of salt and mash until smooth. Slice the meatloaf and serve with the sweet potato mash, herby bread stuffing and tender green beans to the side. Top the sweet potato mash with the pecan nuts and drizzle the cranberry gravy all over. Enjoy!