Nutrition & Cooking
Ontario Pork Blog
18 April 2018
1 Tbsp (15 mL) vegetable oil
1/2 cup (125 mL) finely chopped onion
1 cup (250 mL) finely chopped mushrooms
2 cloves garlic, minced
3/4 lb (375 g) ground Ontario pork
3/4 lb (375 g) ground Ontario veal
3/4 lb (375 g) ground Ontario lamb
1/2 cup (125 mL) ketchup
1/2 cup (125 mL) finely chopped walnuts
1 Tbsp (15 mL) Dijon mustard
2 tsp (10 mL) Worcestershire sauce
3/4 cup (175 mL) fresh breadcrumbs
1 egg, lightly beaten
1 tsp (5 mL) EACH: salt and pepper
1/4 cup (60 mL) finely chopped flat leaf parsley
8 slices Ontario bacon, uncooked
Preheat oven to 350ºF (180ºC).
In a medium skillet, heat oil over medium high heat. Add onion and cook until soft, about 5 minutes. Stir in mushrooms and cook until golden and liquid has been absorbed, about 5 minutes. Add garlic and cook 1 minute. Set aside to cool.
In a large mixing bowl, combine pork, veal, lamb, ketchup, walnuts, Dijon, Worcestershire, breadcrumbs, egg, salt, pepper, parsley and cooled onion mixture. Mix just to combine; do not overwork or meatloaf will become too dense.
On a foil-lined baking sheet, shape meat mixture into a large oval loaf. Wrap loaf with strips of bacon, tucking in ends under loaf.
Bake in the centre of oven until cooked through, about 50 to 60 minutes (a thermometer should read 160ºF [71ºC]). Remove from oven and let rest 10 minutes before slicing.
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