Recipe by Jenny Sanders
If you have a lot of leftover ham, this is an excellent thing to do with it. In fact, it's worth getting ham just to make it. Not your usual meatloaf.
Top Review by llk2day
Hello Jenny, Today I made your recipe and it turned out beautiful! I used leftover ham as you suggested and followed your recipe except I did add more bread since it seemed a bit loose and I was afraid it would fall apart. I also added one TBS of sweetened dried Cranberry's in with the raisins for color and additional fruit flavor. This meatloaf is execptional and a nice change from traditional meatloaf, It's a keeper for me!!
- 2 teaspoons lard (fat from the ham)
- 1⁄4 cup brown sugar
- 3 slices peeled cored pineapple
- 2 tablespoons raisins
- 450 g cooked ham, finely chopped (equal to 3 cups)
- 300 g ground lean pork
- 2 cups fresh breadcrumbs
- 1 stalk celery, finely chopped
- 1⁄2 small onion, finely chopped
- 1 tablespoon Dijon mustard
- 2 eggs
- 2 large apples, grated
- 2 teaspoons rubbed sage
- 1⁄4 teaspoon clove
Directions See How It's Made
- Preheat the oven to 350°F.
- Melt the fat in a 9"x5" loaf pan.
- Sprinkle the sugar evenly over the bottom, and lay the pineapple slices, cut in half or quarters if need be, in a nice pattern on the bottom.
- Fill holes with raisins.
- Mix the remaining ingredients, and press the mixture over the pineapple.
- Bake for 1 hour& 15 minutes.
- Remove the meatloaf from the oven, and let it stand 5 minutes.
- Invert it onto serving platter, wait a few seconds, then remove the pan and serve.