Sun Dried Tomato Pork Meatloaf

• 1 tablespoon vegetable oil
• 1 12 cups chopped brown button mushrooms
• 12 cup minced onion
• 1 stalk celery, finely chopped
• 2 garlic cloves, minced
• 2 tablespoons balsamic vinegar or 2 tablespoons wine vinegar
• 1 egg
• 12 cup panko breadcrumbs
• 13 cup chopped drained sun-dried tomato packed in oil
• 12 teaspoon dried thyme
• salt and pepper
• 1 lb ground lean pork
• 3 tablespoons chili sauce or 3 tablespoons ketchup
• 1 tablespoon Dijon mustard
• 14 teaspoon dried thyme

1. In skillet, heat oil over medium-high heat; fry mushrooms, onion, celery and garlic, stirring occasionally, until softened, about 5 minutes.
2. Stir in vinegar; cook until evaporated, about 30 seconds.
3. Let cool slightly.
4. Meanwhile, in large bowl and using fork, beat egg; blend in Panko crumbs, tomatoes, thyme, salt and pepper.
5. Mix in mushroom mixture and pork.
6. Pack into 8- x 4-inch (1.5 L) loaf pan, mounding top.
7. Topping: In small bowl, combine chili sauce, mustard and thyme; spread over loaf.
8. (Make-ahead: Cover and refrigerate for up to 12 hours.
9. ).
10. Bake in 350F (180C) toaster oven until meat thermometer registers 170F (75C), 45 to 50 minutes.
11. Let stand for 5 minutes.
12. Drain off fat.

vegetable oil, brown button mushrooms, onion, celery, garlic, balsamic vinegar, egg, breadcrumbs, tomato, thyme, salt, ground lean pork, chili sauce, mustard, thyme

Taken from www.food.com/recipe/sun-dried-tomato-pork-meatloaf-494059 (may not work)