Total Time
1hr 40mins
Prep 40 mins
Cook 1 hr

This is basically a meatloaf made with ground pork and ham, served on a bed of baby spinach, with an egg on top. The loaf itself can be prepared ahead of time and reheated in a skillet or in the microwave oven. Because there is ham in this, the loaf will look a little "pink," but you will know it's done if your instant read thermometer reaches 160 degrees F. From Better Homes and Gardens.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees F.
  2. In a large bowl, whisk together eggs and cider; stir in oats, green onions, mustard, poultry seasoning, and pepper.
  3. Add pork and ham and mix well; lightly pat mixture into a loaf pan.
  4. Bake to an internal temperature of 160 degrees F, about 1 to 1 1/4 hours; let sit 10 minutes and spoon off any accumulated fat.
  5. Meanwhile, in a large skillet, heat oil over medium heat.
  6. Break 4 eggs into the skillet, season with salt and pepper; reduce heat to low, cover and cook until whites are set and yolks begin to thicken, 3 to 4 minutes.
  7. Repeat with remaining 4 eggs; remove from skillet and keep warm.
  8. Wipe out skillet and cook the spinach, in two batches, in oil just until wilted; remove from pan.
  9. To make the dill sauce, in a small saucepan, over medium low heat, combine sour cream, mayonnaise, vinegar, and mustard; cook, while stirring, until hot (thin with milk if needed).
  10. To serve, place some spinach on the plate, top with a meatloaf slice, and an egg; top with dill sauce and fresh dill.