Recipe: Pineapple Luau Loaf (meat loaf using ground pork)

PINEAPPLE LUAU LOAF

4 tbsp unsalted butter
1 cup finely chopped onion
1 large red bell pepper, finely chopped
3 cloves garlic, minced
1 tbsp freshly grated ginger
2 lb ground pork
1/2 cup fine dry bread crumbs
2 eggs, beaten
2 tbsp soy sauce, divided use
1 tsp salt
1 tsp freshly ground black pepper
FOR THE TOPPING:
1 (8 oz) can crushed pineapple, drained
1/4 cup tomato sauce
2 tbsp packed light brown sugar
1 tbsp Dijon-style mustard

In a large skillet, melt the butter over medium heat. When it foams, add the onion, bell pepper, garlic and ginger, cover and cook, stirring once or twice, until the onion is lightly colored, 8-10 minutes. Remove from the heat and cool to room temp.

Position a rack in the middle of the oven and preheat to 350 degrees F.

In a large bowl, combine the ground pork, onion-red pepper mixture, bread crumbs, eggs, 1 Tbsp of the soy sauce, and the salt and the pepper and mix thoroughly. Transfer the meat mixture to a 9x5x3 inch loaf pan and mound it slightly.

In a small bowl, mix together the pineapple, tomato sauce, brown sugar, mustard and remaining 1 Tbsp of soy sauce. Spread the mixture evenly over the meat loaf.

Bake the meat loaf for about 1 1/2 hours, or until an instant-reading thermometer, inserted in the center of the loaf registers 160 degrees F. Let the meat loaf rest on a rack for 10 minutes. Serve hot.

Servings: 6
Source: Fifty-Two Meat Loaves by by Michael McLaughlin