Porkandapplemeatloaf Recipes

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PORK MEATLOAF WITH APPLE



Pork Meatloaf With Apple image

This meatloaf always comes out moist and tasty, any leftovers can be served on a bun with sauce. It's a great alternative to regular meatloaf with a little bit of sweetness. You don't have to have the sauce with it, it's good on it's own.

Provided by majakete

Categories     Pork

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 15

1 large apple, peeled,grated (1 cup)
1 lb ground lean pork (or pork/beef, pork/chicken blend)
1 yellow onion, finely chopped
1 1/2 cups soft breadcrumbs
1 egg, lightly beaten
1/4 cup chopped parsley
1 pinch dried sage
salt and pepper
1 -2 medium chopped onion (1/2 cup)
3 tablespoons butter
3 tablespoons flour
1 1/4 cups beef or 1 1/4 cups chicken stock
1 tablespoon chopped parsley
1 teaspoon chopped dill
1/4 cup apple cider or 1/4 cup apple juice (or wine, if you prefer)

Steps:

  • Preheat oven to 325°F.
  • Combine apple, meat, onion, bread crumbs, egg, parsley and sage.
  • Season with salt and pepper.
  • Press into an 8" x 4" loaf pan or free-form into a loaf shape.
  • Bake for 1 hour, drain off any melted fat.
  • While meatloaf is baking, start onion gravy by cooking onions in the butter until carmalized, about 5 to 10 minutes, depending on how dark you like them.
  • Stir in the flour, until it looks kind of like a paste.
  • Add the rest of the ingredients, continually stirring.
  • When meatloaf is ready, take it out of the oven and let it sit for approximately 10 minutes.
  • Slice and serve with onion gravy.
  • Enjoy!

Nutrition Facts : Calories 988.1, Fat 84.8, SaturatedFat 35.8, Cholesterol 221.1, Sodium 269.6, Carbohydrate 26.3, Fiber 3, Sugar 9, Protein 29.4

PORK AND APPLE MEATLOAF



Pork and Apple Meatloaf image

Make and share this Pork and Apple Meatloaf recipe from Food.com.

Provided by Boomette

Categories     Pork

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 1/2 lbs ground lean pork
1 1/2 cups mcintosh apples, peeled and grated (about 3 apples)
1/2 cup breadcrumbs
1 tablespoon chili powder
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
7 slices bacon, about
2 tablespoons apple jelly, melted
applesauce
salt and pepper

Steps:

  • Put the rack in the middle of oven. Preheat to 350°F Put parchment paper or foil paper on a baking sheet.
  • In a bowl, mix well the pork, apples, breadcrumbs, spices and worcestershire sauce. Add salt and pepper generously.
  • With the meat mixture, give the sahpe of a loaf of 10 x 4 inches on the baking sheet. Spread bacon slices, side by side diagonally on the loaf in a way to cover well the meat. Cook in oven about 1 hour. If you're using a meat thermometer, it should read 180 F (82 c). Remove from the oven and baste with apple jelly. End the cooking under the broil until well golden.
  • Serve with applesauce, mashed potatoes and green beans.

Nutrition Facts : Calories 627.2, Fat 43.7, SaturatedFat 15.7, Cholesterol 132.2, Sodium 361.2, Carbohydrate 25, Fiber 2.6, Sugar 11.4, Protein 32.7

BACON-WRAPPED DOUBLE PORK MEATLOAF



Bacon-Wrapped Double Pork Meatloaf image

Provided by Aida Mollenkamp

Categories     main-dish

Time 1h40m

Yield 8 to 10 servings

Number Of Ingredients 15

1 tablespoon vegetable oil
1/2 medium white onion, finely chopped (about 1 cup)
2 medium garlic cloves, minced
Leaves from 4 sprigs thyme (about 1 teaspoon)
2 large eggs
1/2 cup well-shaken lowfat buttermilk
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 pounds ground pork
1 pound bratwurst pork sausage, removed from casings and broken up
1 cup crushed saltine crackers (about 20)
1/4 cup finely chopped fresh Italian parsley leaves
8 strips bacon

Steps:

  • Heat the oven to 400 degrees F and arrange a rack in the upper third. Line a baking sheet with foil and set aside.
  • Add the oil to a medium pan over medium heat. When the oil shimmers, add the onion, garlic and thyme and cook until softened, about 3 minutes; set aside.
  • In a large bowl, add the eggs, buttermilk, mustard, Worcestershire, salt, and pepper. Whisk until the eggs are broken up and evenly combined. Add the onion mixture, ground pork, sausage, cracker crumbs, and parsley. Mix until thoroughly combined (don't squeeze mixture).
  • Dampen your hands, and put the meat on the prepared baking sheet. Form the meat into a 9 by 5- inch loaf. Arrange the bacon across the top of the loaf and bake until the internal temperature is 155 degrees F, on an instant-read thermometer, about 55 to 65 minutes. Remove from the oven to a cutting board and let cool for 10 to 15 minutes before slicing and serving.

THE BEST MEATLOAF



The Best Meatloaf image

We opted for an all-beef meatloaf rather than the traditional mix of beef, veal and pork because we wanted that satisfying big beef flavor. Milk adds richness and tenderizes the meat, preventing it from getting tough or dry. We also cook the onion instead of adding it raw as many recipes suggest, which imparts a welcome sweetness and eliminates that harsh raw onion flavor.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h30m

Yield 8 servings

Number Of Ingredients 12

2 large eggs, lightly beaten
1/3 cup milk
3 tablespoons Worcestershire sauce
Kosher salt
1/4 cup olive oil
1 large onion, chopped
2 cloves garlic, finely grated
1 tablespoon thyme leaves, chopped
Freshly ground pepper
1/2 cup ketchup
2 pounds 80/20 ground beef chuck
1/2 cup panko

Steps:

  • Arrange a rack in the center of the oven and preheat to 450 degrees F. Line a rimmed baking sheet with foil.
  • Whisk the eggs, milk, Worcestershire sauce and 2 teaspoons salt in a large bowl until completely combined. Heat the oil in a large skillet over medium-high heat. Add the onion, garlic, thyme, 1/2 teaspoon salt and 1 teaspoon pepper and cook, stirring occasionally, until the onions are tender and lightly golden brown, 8 to 10 minutes.
  • Add 3 tablespoons of the ketchup and cook until most of the moisture has evaporated and the mixture is thick and brick red colored, 3 to 4 minutes. Remove the skillet from the heat and let the onions cool slightly. Then add them to the beaten eggs and mix to combine.
  • Add the beef to the egg and onion mixture. Break up the meat with a fork or wooden spoon, and then mix to thoroughly combine; you don't want to see any lumps of raw beef. Add the panko and mix to combine. Stir the meat vigorously with a wooden spoon for about 7 seconds; it will become more homogenous and tackier.
  • Transfer the meat to the prepared baking sheet and shape into a 9-by-5-inch loaf. Smooth the top and evenly spread the remaining ketchup over top. Bake for 5 minutes, and then reduce the oven temperature to 350 degrees. Continue to bake until an instant-read thermometer inserted into the center of the loaf registers 150 degrees F, 30 to 35 minutes. Allow the meatloaf to rest for 20 minutes before slicing.

EASY MEATLOAF RECIPE



Easy meatloaf recipe image

Serve this easy meatloaf made with pork, prosciutto and parmesan hot or cold. It's ideal for supper, picnics or to pack in lunchboxes

Provided by Mary Cadogan

Categories     Buffet, Lunch, Main course, Supper

Time 1h20m

Yield Cuts into 8-10 slices

Number Of Ingredients 9

2 slices fresh white bread, crusts removed
500g pack minced pork
1 onion, roughly chopped
1 garlic clove, roughly chopped
big handful of parsley
1 tbsp fresh chopped oregano or 1 tsp dried
4 tbsp freshly grated parmesan
1 egg, beaten
8 slices prosciutto

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.

Nutrition Facts : Calories 180 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 18 grams protein, Sodium 0.63 milligram of sodium

OUR FAVORITE PORK MEATLOAF



Our Favorite Pork Meatloaf image

Try Our Favorite Pork Meatloaf to find your new favorite entrée! This pork meatloaf dish gets its spicy and smoky flavor from salsa and bacon.

Provided by My Food and Family

Categories     Home

Time 1h20m

Yield Makes 8 servings.

Number Of Ingredients 7

2 lb. ground pork
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
2 eggs, beaten
1 green pepper, finely chopped
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup red TACO BELL® Thick & Chunky Medium Salsa, divided
4 slices OSCAR MAYER Bacon

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.

Nutrition Facts : Calories 440, Fat 26 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 145 mg, Sodium 900 mg, Carbohydrate 19 g, Fiber 2 g, Sugar 4 g, Protein 30 g

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