Pork and ham loaf with marmalade-mustard glaze

10 Servings

Ingredients

Quantity Ingredient
¼ cup (1/2 stick) unsalted butter
1 cup Finely chopped onion
¾ cup Green bell pepper; finely chopped
1½ pounds Ground pork
1 pounds Lean smoked ham; finely chopped (about 3-1/2 cups)
1 cup Saltine crackers; finely crushed
1 cup 1% low-fat milk
½ cup Egg substitute; or two-large eggs, beaten to blend
1 teaspoon Black pepper
¾ teaspoon Salt
½ cup Orange marmalade
½ cup Dijon mustard
⅓ cup Packed brown sugar; golden

Directions

PORK

GLAZE

Preheat oven to 350F. Melt butter in heavy medium skillet over medium-low heat. Add onion and bell pepper. Cover and cook until vegetables are tender, stirring occasionally, about 10 minutes. Cool mixture completely.

Mix ground pork, ham, crushed crackers, milk, eggs, pepper, salt and cooled onion mixture in large bowl; combine thoroughly. Transfer pork mixture to shallow baking pan. Shape into 9x4x2-½ inch loaf. Using a long knife, make shallow crisscross (diamond) pattern in top of loaf. Bake loaf 30 minutes.

Meanwhile, blend orange marmalade, Dijon mustard and brown sugar in small bowl for glaze.

Drizzle ⅓ cup glaze over loaf; bake 15 minutes. Drizzle another ⅓ cup glaze over loaf; bake 15 minutes. Drizzle remaining glaze over loaf and bake until thermometer inserted into center of loaf registers 165F, about 20 minutes longer.

Transfer loaf to platter; let stand 10 minutes. Pour pan juices into small bowl; whisk to blend: the sauce will be translucent and caramel colored.

Cut loaf crosswise into ¾-inch-thick slices. Serve with pan juices.

>From "Comfort Food at its Best," by Michael McLaughlin for Bon Appetit 98-Feb:p.57. Michael McLaughlin is a cookbook author who lives in Santa Fe.

His most recent book is All on the Grill (HarperCollins, 1997). MENU: Large chopped salad, Pork and Ham Loaf [R], Mashed Potatoes with (mashed) Carrots, corn bread, buttered peas, and optional Warm Walnut Brownie Pudding for Dessert. Said to serve 6 to 8; full menu could serve 12.

One tenth: PER SERVING: 521CAL, 26.2G fat (45% cff).

Notes: Old-fashioned meat loaf gets a new lease on life in this recipe. Use the processor to chop leftover ham (or so this flavorful loaf.

Recipe by: Michael McLaughlin (1998-Feb) Bon Appetit* Posted to MC-Recipe Digest by KitPATh <phannema@...> on Feb 12, 1998

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