wine-basted pork loaf
(1 rating)
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Tasty little variation on traditional meatloaf! I like to mix up the flavors a bit sometimes; add minced garlic, substitute seasoned Italian bread crumbs for the roll and decrease the milk to almost none and use red instead of white wine. Also tasty: use 1/3 cup of finely chopped fresh pineapple and use a teriyaki marinade for the baste. Mmmm, I'm getting hungry.....
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(1 rating)
prep time
15 Min
cook time
1 Hr 10 Min
Ingredients For wine-basted pork loaf
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1 1/2 lblean ground pork
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1 smfrench roll
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1/4 cmilk
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1/4 cminced onion
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1 smcarrot, grated
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1/2 tspsalt
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1/4 tsppepper
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1 tspmustard
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1/2 tspdried thyme leaves
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1egg, slightly beaten
- WINE BASTE
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1 Tbspmelted butter
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4 Tbspdry white wine
How To Make wine-basted pork loaf
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1Shred roll into small bits and moisten with milk
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2In a mixing bowl, combine meat, shredded roll, onion, grated carrot, salt,pepper,mustard,thyme, and beaten egg. Mix until evenly blended
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3Shape into a roll, about 10 inches long. Place on a rack in a roasting pan and brush with some of the wine baste
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4Bake at 375 F for an hour to 1 hour and 10 minutes, until crusty. Continue to baste during cooking.
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5When I was single and made this, I liked to make sandwiches with the leftovers. I'd saute some sweet onions in a little butter until they were almost clear, then push them to one side of the pan and throw a slice of the loaf in the pan to heat. Melt a slice of whatever cheese was handy on top, throw it on a roll and top with the onions, and lunch was done!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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