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Pork And Ham Loaf With Marmalade-mustard Glaze

January 28, 2023

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Eggs		98-02, Bon appetit, Dinner menu, Main course, Meats	10	Servings

INGREDIENTS

1/4	c	1/2 stick unsalted butter
1	c	Finely chopped onion
3/4	c	Green bell pepper, finely
		chopped
1 1/2	lb	Ground pork
1	lb	Lean smoked ham, finely
		chopped about 3-1/2
		cups
1	c	Saltine crackers, finely
		crushed
1	c	1% low-fat milk
1/2	c	Egg substitute, or two-large
		eggs beaten to blend
1	t	Black pepper
3/4	t	Salt
1/2	c	Orange marmalade
1/2	c	Dijon mustard
1/3	c	Packed brown sugar, golden

INSTRUCTIONS

Preheat oven to 350F. Melt butter in heavy medium skillet over
medium-low heat. Add onion and bell pepper. Cover and cook until
vegetables are tender, stirring occasionally, about 10 minutes. Cool
mixture completely.  Mix ground pork, ham, crushed crackers, milk,
eggs, pepper, salt and  cooled onion mixture in large bowl; combine
thoroughly. Transfer pork  mixture to shallow baking pan. Shape into
9x4x2-1/2 inch loaf. Using  a long knife, make shallow crisscross
(diamond) pattern in top of  loaf. Bake loaf 30 minutes.  Meanwhile,
blend orange marmalade, Dijon mustard and brown sugar in  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 165F, about 20    minutes longer.  Transfer loaf to
platter; let stand 10 minutes. Pour pan juices into  small bowl; whisk
to blend: the sauce will be translucent and caramel  colored.  Cut loaf
crosswise into 3/4-inch-thick slices. Serve with pan juices.  From
"Comfort Food at its Best," by Michael McLaughlin for Bon Appetit
98-Feb:p.57. Michael McLaughlin is a cookbook author who lives in
Santa Fe. His most recent book is All on the Grill (HarperCollins,
1997). MENU: Large chopped salad, Pork and Ham Loaf [R], Mashed
Potatoes with (mashed) Carrots, corn bread, buttered peas, and
optional Warm Walnut Brownie Pudding for Dessert. Said to serve 6 to
8; full menu could serve 12.  One tenth: PER SERVING: 521CAL, 26.2G fat
(45% cff).  Notes: Old-fashioned meat loaf gets a new lease on life in
this  recipe. Use the processor to chop leftover ham (or so this
flavorful  loaf.  Recipe by: Michael McLaughlin (1998-Feb) Bon Appetit*
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on  Feb
12, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 549 Calories From Fat: 355 Total Fat: 39.6g Cholesterol: 126.9mg Sodium: 1581.2mg Potassium: 602.6mg Carbohydrates: 26.8g Fiber: 2.9g Sugar: 12.6g Protein: 22.8g