Pork Loaf Recipes

OUR FAVORITE PORK MEATLOAF

Steps:

• Preheat oven to 350ºF. Mix pork, stuffing mix, eggs, peppers and sour cream in large bowl until well blended.
• Shape pork mixture into oval loaf in 13x9-inch baking dish; top with 1/2 cup of the salsa and bacon slices.
• Bake 1 hour 15 min. or until cooked through (170ºF). Remove from oven; cover. Let stand 10 min. Serve with remaining 1/2 cup salsa, warmed.

PORK MEATLOAF

Steps:

• Preheat the oven to 190C/375F/Gas 5.
• Heat the oil in a large frying pan and gently fry the onion for 5 minutes or until softened, stirring occasionally. Add the garlic and cook for 1 minute more, stirring constantly.
• Tip the onion and garlic into a large bowl and add the mince, 150g/5½ oz of the breadcrumbs, the marjoram, caraway seeds, salt and pepper. Mix everything well with clean hands, then add the beaten eggs and mix again. Form the mixture into a rough ball.
• Place the ball in the centre of a sturdy roasting tin and shape it into a long loaf, about 4cm/1½ in high. Sprinkle the reserved breadcrumbs on top and pat them lightly into the outside of the loaf. Pour 300ml/10fl oz/½ pint of the beef stock around the base of the meatloaf.
• Bake in the centre of the oven for 20 minutes, then pour the remaining stock into the tin and return to the oven for 10 minutes until cooked through. Transfer the meatloaf carefully to a warmed serving platter and cover loosely with foil.
• Place the roasting tin over a medium heat and simmer for a few minutes until the juices are well reduced - you should have about 100ml/3½fl oz of liquid in the tin. Stir in the soured cream and warm through gently, stirring constantly, then season to taste with salt and pepper.
• Strain the sauce through a sieve into a small jug.
• Garnish the meatloaf with some fresh marjoram sprigs, if you have some, and serve with the hot sauce.

PORK LOAF

Steps:

• 1. Gather all ingredients and preheat oven to 400*. (this pic is only half the ingredients because I was only baking it for 2 of us)
• 2. Mix pork, stuffing mix, milk, eggs,sauce, mushrooms, and onion all together, mixing well. I use my just washed hands. Place in a broiler pan sprayed with Pam or if you don't have one you can use a pizza pan and a foil lined jelly roll pan to catch the grease. Make sure to spray it as well. (see pic)
• 3. Shape into loaf, not too tall coz it takes too long to bake. I cover mine on top completely with ketchup. You can do yours however you want. I think the ketchup just gives it a nicer flavor. Bake for 1 to 1 hour and 15 minutes. Mine takes the longer one. You can also divide into 4 loaves. These probably take 40 - 45 minutes.
• 4. Enjoy!

PORK LOAF

Steps:

• Set oven to 350 degrees.
• Melt butter in a medium saucepan over medium-low heat.
• Add in onions and bell pepper/s; cook until veggies are tender, stirring occasionally (about 8-10 minutes) then cool the mixture completely.
• In a large bowl mix together ground pork, ham, crushed crackers, milk, eggs, pepper, salt and the cooled onion/pepper mixture; mix well to combine.
• Shape into an approx 9x5-inch loaf, and place onto a shallow greased baking pan.
• Using a long knife, make shallow criss-cross (diamond) pattern in the top of of loaf.
• Bake for 30 minutes.
• Meanwhile for the glaze blend the orange marmalade, Dijon mustard and brown sugar in a small bowl.
• After 30 minutes of baking remove from oven and drizzle about 1/3 cup glaze over loaf and return to oven to bake for another 15 minutes.
• After 15 minutes, drizzle the remaining glaze over loaf and bake for about another 22-25 minutes or until a thermometer inserted in the center of the loaf reads 165°F.
• Transfer the loaf to a platter; let stand for 10 minutes.
• Pour the pan juices into a small bowl and whisk to blend.
• Slice the loaf and serve with the pan juices.
• Delicious!

CLASSIC MEATLOAF

Steps:

• Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment.
• Combine the meatloaf mix, breadcrumbs, parsley, eggs, onion, garlic, 1/4 cup of the ketchup, 1 tablespoon of the Worcestershire, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large mixing bowl. Using your hands, mix together until well combined.
• Transfer the mixture to the prepared baking sheet and form it into a compact oval-shaped loaf about 9 inches by 5 inches. Bake the meatloaf for 30 minutes.
• Stir the brown sugar together with the remaining 1/4 cup ketchup and 1 teaspoon Worcestershire in a small bowl for the glaze. Brush the top and sides of the meatloaf all over with the glaze. Return to the oven and bake until the glaze starts to caramelize and a thermometer inserted in the center of the meatloaf registers 160 degrees F, about 25 minutes more. Let rest for 10 minutes before slicing and serving.

MOIST & SAVORY MEAT LOAF

Steps:

• Saute onion in oil in a small skillet until tender. Cool to room temperature., Combine the eggs, milk, Worcestershire sauce, mustard, crackers, salt, pepper, thyme and onion in a large bowl. Crumble beef and pork over mixture and mix well. Shape into a loaf; place in a greased 11x7-in. baking dish., Bake, uncovered, at 350° for 1 hour. Combine ketchup and brown sugar; spread half of sauce over meat loaf. Bake 15-20 minutes longer or until no pink remains and a thermometer reads 160°. Let stand for 10 minutes before slicing. Serve with remaining sauce. Freeze option: Bake meat loaf without sauce. Securely wrap and freeze cooled meat loaf in plastic wrap and foil. To use, partially thaw in refrigerator overnight. Unwrap meat loaf and place in a greased shallow baking pan. Prepare sauce as directed; spread half of sauce over meat loaf. Reheat meat loaf in a preheated 350° oven until heated through and a thermometer inserted in center reads 165°. Serve with remaining sauce.

CLASSIC MEATLOAF

Steps:

• Preheat oven to 400 degrees. Line a baking sheet with aluminum foil or parchment paper. Place bread in food processor; pulse until fine crumbs form. Transfer to a small bowl; stir in milk. Set aside, about 10 minutes, stirring occasionally.
• Meanwhile, in a large bowl, combine beef, pork, onion, garlic, egg, 1/4 cup ketchup, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Add bread-milk mixture, and mix very gently with a fork (do not overmix).
• Place meat mixture on prepared baking sheet, and form into a loaf about 9 inches long and 4 to 5 inches wide.
• Bake, brushing twice with remaining 1/4 cup ketchup during baking, until an instant-read thermometer registers 160 degrees, 45 to 55 minutes. Let meatloaf rest 10 minutes before slicing and serving.

EASY MEATLOAF RECIPE

Steps:

• Heat the oven to 190C/fan 170C/gas 5. Put bread in processor and blitz to make crumbs, then tip into a bowl with the pork.
• Tip the onion, garlic and herbs into the food processor and process until finely chopped. Add to the bowl with the parmesan and egg. Finely chop 2 slices of the prosciutto and add to the mix with some salt and pepper. Mix well with a fork or your hands.
• Use the rest of the prosciutto to line a 1.5 litre loaf tin. Spoon in the meatloaf mix and press down well. Flip the overhanging prosciutto over the top, then put the loaf tin into a roasting tray.
• Pour hot water from the kettle into the roasting tray to come halfway up the loaf tin and bake for 1 hr until loaf shrinks from the sides of tin.
• Cool in the tin for 10 mins, then drain off any excess liquid and turn out onto a board. Cut into thick slices and serve warm or cold with salad.