Ham Loaf
"The original name for this recipe was Upside Down Ham Loaf but since it hasn't been reviewed yet I thought I'd better simplify the name. This is a great go-to kind of recipe. With Easter around the corner, it is a great way to use up leftover ham. I'm not real big into ..loaf anything-be it meatloaf, or otherwise, but this little gem really caught my attention AND my notorious sweet tooth!!! It's different, it's lovely to look at, and most importantly, it tastes great!! Try it, you'll like it. Serve it with my Easy Cheesy Potatoes sidedish and steamed carrots. Bon appetit--"
- Ready In:
- 1hr 10mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 1⁄3 cup brown sugar
- 1 cup crushed pineapple, drained
- 1 lb ground ham
- 1 lb ground pork
- 1 cup dry breadcrumbs
- 1⁄2 teaspoon pepper
- 3 eggs, beaten
- 1 cup milk
directions
- Sprinkle sugar over bottom of greased loaf pan (9 1/2 x 5 approx).
- Cover with pineapple.
- Put rest of ingredients together in a bowl and mix well.
- Pack ingredients into pan in a loaf form. Bake 375°F for 1-1 1/4 hours.
- Turn upside down on a platter. Top with maraschino cherries and serve.
- If you have any leftovers serve them on pumpernickel/rye bread the next day for lunch. Very tasty.
- Optional: For those who like a little kick to their food try adding a teaspoon of dry mustard powder to the ingredients as you are mixing them together.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Sorry I can't go much higher than average on this one.<br/>Mine turned out a little dry with only the pinapple comming through. I would of liked more brown sugar and perhaps some mustard for the glaze. Being upside down, I had very little glaze at all when de-panned.
RECIPE SUBMITTED BY
plantfreek
United States
Hello fellow gourmands and fellow foodies:-)
I'm presently living in Bloomington, IN home of Indiana University of which I, my DH and one of my daughters are all alums. I also have twin girls who are second semester juniors at IU who will be graduating next year. I'm originally from Sioux City, Iowa but my family moved to northern Minnesota when I was about 7. I've always wanted to return to MN because I really detest the heat and humidity of this area but that's just not in the cards for me. At some point my husband and I hope to have a small cabin in the woods up there so we can go up in the summers and fish fish fish. In the winter we hope to retire to the west coast of southern Florida. My family has a home down there and I try to spend as much time there as I possibly can, usually with a fishing line in the water out on our dock:-) To say I like to fish is an understatement! LOL. I am addicted to it and I'd rather be fishing if I can't be in the kitchen cooking and baking!!! The fishing in Minnesota is excellent as well as in Florida whereas here in Indiana I am hard pressed to find a decent lake let alone catch any fish in one of them. I grew up in the restaurant business learning at a very early age that dirty dishes have to be washed by someone:-) All kidding aside, spending that time in the kitchen alongside my Grandmother Ang in her diner/cafe/tavern taught me what hard work is all about and it is there that I began to develop a good work ethic as well as a deep and abiding love for all things having to do with the preparation and presentation of food.
I've also had some professional training as well and spent many years cooking in some fairly good restaurant kitchens. My DH and I grow all of our own fruit, vegetables and herbs and I put up somewhere between 500-800 jars of jam, jellies, salsas, sauces, vinegars, chutneys, vegetables, juices, pie fillings, fruit etc to help us eat really well thru every winter. I also give a lot of what I preserve away to family and friends. I am blessed to have a very generous brother who bags us a nice sized deer every fall and has it processed and my Mom, bless her heart, pays for it to be shipped to us here from MN. Now that's a really nice gift isn't it? We make venison and sausage from the deer meat as well as all kinds of marinated meat dishes, grill it, and we especially love to make venison stroganoff, stews and chili. It's wonderful to not have to buy so much at the grocery store too!! And the quality of fresh preserved foods can't be beat!
