BACON-WRAPPED PORK MEATLOAF
2 large eggs
1/2 cup fat free milk
2 tablespoons Dijon-style mustard, (grainy or non-grainy, depending on preference)
1 tablespoon Worcestershire sauce
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 pounds ground pork*
3/4 cup bread crumbs
1/4 cup chopped Italian flat-leaf parsley (or 2 tablespoons dried parsley)
8 strips bacon (apple-smoked bacon preferred)
Heat the oven to 400 degrees F. Line a baking pan with a few layers of aluminum foil and set aside.
In a large bowl, add the eggs, milk, mustard, Worcestershire, salt, and pepper. Whisk until everything is evenly combined. Add the ground pork, breadcrumbs, and parsley. Mix until combined.
Transfer the meat to the prepared baking sheet and form it into a 9x5-inch loaf. Arrange the bacon across the top of the meatloaf.
Bake for about 55 to 65 minutes until the internal temperature of the meatloaf reaches 160 degrees F, on an instant-read thermometer.
Remove from the oven to a cutting board and let cool for 10 to 15 minutes before slicing and serving.
*Please note that coarse ground pork is recommended for better texture.
SERVING SUGGESTION:
Add color to your plate with a side of roasted vegetables such as broccoli, Brussels sprouts or asparagus.
Makes 8 servings
Source: National Pork Board
2 large eggs
1/2 cup fat free milk
2 tablespoons Dijon-style mustard, (grainy or non-grainy, depending on preference)
1 tablespoon Worcestershire sauce
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 pounds ground pork*
3/4 cup bread crumbs
1/4 cup chopped Italian flat-leaf parsley (or 2 tablespoons dried parsley)
8 strips bacon (apple-smoked bacon preferred)
Heat the oven to 400 degrees F. Line a baking pan with a few layers of aluminum foil and set aside.
In a large bowl, add the eggs, milk, mustard, Worcestershire, salt, and pepper. Whisk until everything is evenly combined. Add the ground pork, breadcrumbs, and parsley. Mix until combined.
Transfer the meat to the prepared baking sheet and form it into a 9x5-inch loaf. Arrange the bacon across the top of the meatloaf.
Bake for about 55 to 65 minutes until the internal temperature of the meatloaf reaches 160 degrees F, on an instant-read thermometer.
Remove from the oven to a cutting board and let cool for 10 to 15 minutes before slicing and serving.
*Please note that coarse ground pork is recommended for better texture.
SERVING SUGGESTION:
Add color to your plate with a side of roasted vegetables such as broccoli, Brussels sprouts or asparagus.
Makes 8 servings
Source: National Pork Board
MsgID: 3155724
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Any Recipe Can Happen Thursday - 06-12-1...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Any Recipe Can Happen Thursday - 06-12-1...
Board: Daily Recipe Swap at Recipelink.com
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Reviews and Replies: | |
1 | Recipe: Any Recipe Can Happen Thursday - 06-12-14 Daily Recipe Swap |
Betsy at Recipelink.com | |
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7 | Recipe: Roast Caramelized Pears |
Betsy at Recipelink.com | |
8 | Recipe: Bacon-Wrapped Pork Meatloaf (using Dijon mustard and parsley) |
Betsy at Recipelink.com | |
9 | Recipe: Creamy Dijon Mustard Sauce (using mayonnaise and sour cream) |
Betsy at Recipelink.com | |
10 | Recipe: Mandarin Peach Sauce (using canned peaches and teriyaki sauce) |
Betsy at Recipelink.com | |
11 | Recipe: Crushed Cracker Pork with Dipping Sauces (using pork tenderloin) |
Betsy at Recipelink.com |
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