Saturday, March 27, 2010

Ham & Pork Meatloaf

Alright so there's no way around this one .... it doesn't look all that pretty. In fact, it kinda looks like Clik or Spam. Like, really. BUT ... it's actually very tasty (not just my opinion), it's cheap to make, I would argue it's rather healthy and it'll serve a family of 4 (or, in my case, a family of 1, co-workers, and leftovers!).

 Ingredients:
  • 1/4 cup (1/2 stick) unsalted butter
  • 1 cup finely chopped onion
  • 3/4 cup diced red bell pepper
  • 1/2 cup diced zucchini (note: you can really use whatever veg you want, except maybe harder ones like potato or squash)
  • 1 1/2 pounds ground pork
  • 1 pound finely chopped ham (about 3 1/2 cups)
  • 1 cup finely crushed saltine crackers
  • 1 cup milk
  • 2 large eggs, beaten to blend
  • 1 teaspoon black pepper
  • 3/4 teaspoon salt
  • 1/2 cup orange marmalade (I actually used strawberry rhubarb jam, so just pull out whatever you have in the fridge that you like and think might go well with mustard)
  • 1/2 cup Dijon mustard (I used rosemary dijon, but again - use what you have)
Directions:
  1. Preheat oven to 350°F. Melt butter in heavy medium skillet over medium-low heat. Add onion and bell pepper. Cook until vegetables are tender, stirring occasionally, about 10 minutes. Cool mixture completely.
  2. Mix ground pork, ham, crushed crackers, milk, eggs, pepper, salt and cooled onion mixture in large bowl; combine thoroughly. Transfer into 9x4x2 1/2-inch loaf. Using long knife, make shallow crisscross (diamond) pattern in top of loaf. Bake loaf 30 minutes.
  3. Meanwhile, blend orange marmalade (or other jam) and Dijon mustard in a small bowl for glaze. Drizzle 1/3 cup glaze over loaf; bake 15 minutes. Drizzle another 1/3 cup glaze over loaf; bake 15 minutes. Drizzle remaining glaze over loaf and bake until thermometer inserted into center of loaf registers 165°F, about 20 minutes longer. 
  4. Transfer loaf to platter; let stand 10 minutes. Pour pan juices into small bowl; whisk to blend. Cut loaf crosswise into 3/4-inch-thick slices. Serve with pan juices (there will be many) and enjoy!

No comments:

Post a Comment