Ground Pork Meat Loaf with Black Mission Fig and Garlic Glaze

I'm still on non-weight bearing with the broken foot. But I was craving meatloaf and cooked us a great comfort food meal. A flavorful meatloaf that's made even better with a unique glaze. No ketchup and/or brown sugar here!  I also use whole grain oats as my filler instead of bread or breadcrumbs. It's a delicious way to add whole grains to your diet!

Figs pair well with pork, so Black Mission Fig Balsamic Vinegar immediately came to mind as an ingredient IN the meatloaf, as well as for the glaze to add during the last 10 minutes or so of cooking.

Let's make the meatloaf!

2 lbs. ground pork

1/3 cup diced onions

1/3 cup diced green bell pepper

2 t. minced garlic

1/2 cup old-fashioned oats

1 - 2 t. salt

few grinds of black pepper

1 T. Black Mission Fig Balsamic Vinegar

2 eggs, lightly beaten

Preheat oven to 350 degrees F.  Lightly mix all the ingredients together in a large bowl. Spray two loaf pans or a parchment lined baking sheet with non-stick spray.

Lightly spoon the meatloaf mixture into the loaf pans or shape into a loaf on the baking sheet.  

Place in oven for an hour or until an instant-read thermometer shows the internal temperature of the meatloaf at 160 degrees F.

While the meatloaf is baking, make the glaze. In a small saucepan, add 3 - 4 T. of Black Mission Fig Balsamic Vinegar and whisk in 2 - 3 T. of Garlic Olive Oil.  Bring to a gentle simmer and let cook until mixture begins to thicken. Remove from heat. During the last 10 minutes or so of cooking time, spoon or brush the glaze over the top of the meatloaf and return to oven.