1 lb (500 g) lean ground Ontario pork
1 medium onion, diced
1/2 cup (125 ml) chopped green onions
1/2 cup (125 mL) chopped parsley
1 Tbsp (15 mL) chopped fresh sage
1/2 cup (125 mL) dry breadcrumbs
2 large eggs, beaten
1/2 cup (125 mL) milk
2 Tbsp (30 mL) Dijon mustard
1 Tbsp (15 mL) hot pepper sauce
1 tsp (5 mL) salt
1/2 tsp (2 mL) ground black pepper
2 Tbsp (30 mL) butter
1 medium onion, sliced
2 Tbsp (30 mL) flour
1 1/2 cups (375 mL) beef bouillon
1/2 cup (125 mL) dry red wine or substitute*
*Substitute - equal measure of red grape juice, cranberry juice, apple cider, chicken broth, clam juice, flavoured vinegar, or non-alcoholic wine. If you use non-alcoholic wine, add a tablespoon of vinegar to cut the sweetness (from Gourmetsleuth.com)
Pre-heat oven to 325°F (160°C). In a large mixing bowl combine all ingredients and mix to distribute evenly. Place in a greased, medium size (8x4") loaf pan.
Place pan on a baking sheet and bake for about 1 1/2 hours, or until centre of loaf registers 160°F (71°C) on a meat thermometer. Allow to rest 10 minutes before serving.
In a small saucepan, melt butter over medium heat; add onions. Cook until onions have softened.
Stir in flour and cook for another minute.
Whisk in bouillon and wine. Continue cooking at a simmer for another 5 minutes. Add more bouillon if sauce becomes too thick.