| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Meats, Dinner menu, Main course, 98-02, Bon appetit |
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 |
ts |
Black pepper |
| 3/4 |
ts |
Salt |
| 1/2 |
c |
Orange marmalade |
| 1/2 |
c |
Dijon mustard |
| 1/3 |
c |
Packed brown sugar; golden |
INSTRUCTIONS
PORK
GLAZE
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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