Did you know that pork is the leading food source of Thiamine? Thiamine or vitamin B1 helps to build & repair nerves and muscles. To learn more nutrition facts about pork visit the Nutrition Facts page
Herbs and Spices Meatloaf
May 2, 2011
Dinner
30 minutes
90 minutes
10
-
- 2 lbs1 kgLean Ground Canadian Pork
- 1 cup250 mLdiced onion
- 1/2 cup125 mlchopped green onions
- 1/2 cup125 mLchopped parsley
- 1 1/2 Tbsp20 mLchopped fresh sage
- 1/2 cup125 mLdry breadcrumbs
- 22large eggs, beaten
- 1/2 cup125 mLmilk
- 2 Tbsp25 mLDijon mustard
- 1 Tbsp15 mLhot pepper sauce
- 1 tsp5 mLsalt
- 1/2 tsp2 mLground black pepper
- 2 Tbsp25 mLbutter
- 11medium onion, sliced
- 2 tbsp25 mLall purpose flour
- 1 1/2 cups375 mLbeef bouillon
- 1/2 cup125 mLDry red wine
Directions
Pre-heat oven to 325°F (160°C). In a large mixing bowl combine all ingredients and mix to distribute evenly. Place in a greased, medium size (4 cups/2L) loaf pan. Place pan on a baking sheet and bake for about 1 1/2 hours, or until the centre of the meatloaf registers 160°F (71°F) on a meat thermometer. Allow to rest 10 minutes before serving. Meanwhile, in a small saucepan, melt butter over medium heat; add onions. Cook until onions have softened. Stir in flour and cook for another minute. Whisk in bouillon and wine. Continue cooking at a simmer for another 5 minutes. Add more bouillon if sauce becomes too thick. Serve with meatloaf.
Note: Always cook ground pork to well done.
