wine-basted pork loaf

(1 rating)
Recipe by
Mary Leonard
Ocala, FL

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.....

(1 rating)
prep time 15 Min
cook time 1 Hr 10 Min

Ingredients For wine-basted pork loaf

  • 1 1/2 lb
    lean ground pork
  • 1 sm
    french roll
  • 1/4 c
    milk
  • 1/4 c
    minced onion
  • 1 sm
    carrot, grated
  • 1/2 tsp
    salt
  • 1/4 tsp
    pepper
  • 1 tsp
    mustard
  • 1/2 tsp
    dried thyme leaves
  • 1
    egg, slightly beaten
  • WINE BASTE
  • 1 Tbsp
    melted butter
  • 4 Tbsp
    dry white wine

How To Make wine-basted pork loaf

  • 1
    Shred roll into small bits and moisten with milk
  • 2
    In a mixing bowl, combine meat, shredded roll, onion, grated carrot, salt,pepper,mustard,thyme, and beaten egg. Mix until evenly blended
  • 3
    Shape into a roll, about 10 inches long. Place on a rack in a roasting pan and brush with some of the wine baste
  • 4
    Bake at 375 F for an hour to 1 hour and 10 minutes, until crusty. Continue to baste during cooking.
  • 5
    When 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!

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