Preheat oven to 350°F (180°C). Bake meatloaf for 1 hour or until a meat thermometer reads 160°F (71°C). Wash chard. Cut leaves into ribbons and ribs into 11/4-in. (3-cm) pieces. In a skillet, heat olive oil on medium-high. Add shallot and cook for 1 minute. Add chard, and cook, stirring frequently, for 3 minutes. Stir in cream and cook until smooth and thick. Stir in cheese and season with freshly ground pepper. Slice hot meatloaf and serve with creamy Swiss chard.

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1 1/3 lb (750 g) meatloaf 1 swiss chard 1 shallot, minced 1/3 cup (80 mL) country style cream 15% m.f. 3 Tbsp. (45 mL) grated parmesan or pecorino cheese 1 Tbsp. (15 mL) extra virgin olive oil Freshly ground pepper to taste