Pork Meatloaf With Cabbage And Prunes Recipes

IRISH MEATLOAF WITH CABBAGE CREAM SAUCE

Steps:

• Preheat the oven to 400 degrees F.
• Mix together the ground beef, lamb, white pudding, Cheddar, Montreal seasoning, granulated onion, pepper, basil, curry powder, oregano, salt, eggs and onions until well mixed. Add the breadcrumbs and mix well. Let stand for 5 to 10 minutes. Shape into a log.
• On a baking sheet, put some large cabbage leaves down for the meatloaf to cook on. Place some celery sticks on top of the meatloaf (to keep the aluminum foil off of the top of the meatloaf), cover with foil and bake for 45 minutes. Remove the foil and continue to bake to let it crisp up, about 15 minutes more.
• Slice and serve with the Cabbage Cream Sauce on the side.
• Heat a medium pot and add the oil. Brown the garlic, and then add the cabbage and saute until translucent. Deglaze the pot with the sherry, and then simmer until reduced by about half. Add the heavy cream and reduce by half again. Add salt and pepper to taste. Fold in the butter and serve hot.

KALPUDDING (MEATLOAF WITH CARAMELIZED CABBAGE)

Steps:

• Heat oven to 350. Put a large pan over medium-high heat, and add the butter. When it starts to foam, add the cabbage and molasses, lower the heat to medium and sprinkle with salt. Cook slowly, stirringoften, until all the liquid has evaporated and the cabbage is caramelized, approximately 20-25 minutes.
• While the cabbage is cooking, lightly mix the meats in a large bowl, then add the onion, cream and breadcrumbs, and mix again to combine.
• When the cabbage is done, add about a third of it to the meat mixture, and mix to combine. Use the remaining butter to grease an 8-inch-square baking pan, and transfer the meat mixture to it, spreading it out to cover the whole surface evenly. Spread remaining cabbage over the meat, pour the stock or water over the top and place in the oven, on a sheet tray, to cook for approximately 40 to 45 minutes, or until the cabbage is very, very caramelized, almost dry and crunchy at the edges. Allow it to sit for 10 minutes or so before serving.
• While the meat and cabbage cooks, make the sauce. Heat lingonberry preserves, vinegar and butter in a small pot set over medium heat, then add Worcestershire sauce to taste. Serve alongside the kalpudding.

PORK MEATLOAF WITH CABBAGE AND PRUNES

Steps:

• Preheat the oven to 325 degrees F.
• In a small pot, combine the prunes and wine and bring to a simmer over medium heat. Cook gently until the wine clings to the prunes, 7 to 10 minutes. Remove from the heat and let cool to room temperature.
• Place the hazelnuts on a baking sheet and toast until dark golden brown, 15 to 20 minutes. Transfer the nuts to a clean kitchen towel, gather up the sides to make a pouch, and roll them on the counter to rub off the skins. Unfurl the cloth, and roll the nuts to the edge and into a dish. When the nuts are cool, crush them to a medium grade, using a knife, a mortar and pestle, or a small food processor.
• Heat a medium skillet over medium heat and add 3 tablespoons of the butter, the onions, and 1/2 teaspoon of the salt. Cook uncovered, stirring often, until dark golden and sweet, about 20 minutes. Scrape onto a plate to cool.
• Bring a 2-quart saucepot of well-salted water to a boil.
• Blanch the cabbage leaves in the boiling water until wilted, about 1 minute each. Run the leaves under cold water to cool; shake off excess water. Cut away the thickest part of the stems. Dry the leaves and set them aside on a plate until ready to use.
• Raise the oven temperature to 350 degrees F.
• In a large bowl, combine the pork, breadcrumbs, parsnip, carrot, parsley, thyme, sage, pepper, nutmeg, eggs, the cooled onions, and the remaining 1 1/4 teaspoons salt. Mix swiftly with your hands until just combined.
• Pile the meatloaf mixture into the center of a 9-by-13-inch baking pan and pat into a long rectangular shape. Press the prunes 1/2-inch deep into the meat, like buttons running down the center of the loaf. Pull some of the meat off of each end and use it to cover the tops of the prunes.
• Cover the meatloaf with overlapping cabbage leaves. Rub the outside of the leaves with the remaining 2 tablespoons butter.
• Bake until the internal temperature reaches 160 degrees F on an instant-read thermometer, 50 minutes to 1 hour.

MEATLOAF

Steps:

• Preheat oven to 350°F with rack in middle.
• Soak bread crumbs in milk in a large bowl.
• Meanwhile, cook onion, garlic, celery, and carrot in butter in a large heavy skillet over medium heat, stirring occasionally, 5 minutes. Cover skillet and reduce heat to low, then cook until carrot is tender, about 5 minutes. Remove from heat and stir in Worcestershire sauce, vinegar, allspice, 2 teaspoons salt, and 1 1/2 teaspoons pepper. Add to bread-crumb mixture.
• Finely chop bacon and prunes in a food processor, then add to onion mixture along with beef, pork, eggs, and parsley and mix together with your hands.
• Pack mixture into a 9- by 5-inch oval loaf in a 13- by 9-inch shallow baking dish or pan.
• Bake until an instant-read thermometer inserted into center of meatloaf registers 155°F, 1 to 1 1/4 hours. Let stand 10 minutes before serving.

SIMPLE PORK AND CABBAGE SKILLET

Steps:

• Heat the oil in a large skillet over medium-high heat. Cook the pork chops in the hot oil until well-browned on each side, about 10 minutes per side.
• Add the cabbage, onion, apple, 2 cups of water, garlic, Worcestershire sauce, salt, and pepper to the skillet; bring to a boil, reduce heat to medium-low, and place a cover on the skillet. Cook at a simmer until the pork chops are completely tender, 45 minutes to 1 hour.
• Remove the pork and vegetable mixture from the skillet, leaving as much of the liquid in the skillet as possible. Whisk the water and flour together in a small bowl. Raise the heat under the skillet to medium-high. Pour the flour mixture into the remaining liquid in the skillet. Cook, stirring constantly, until the gravy thickens and begins to boil. Reduce heat to low and continue to simmer an additional 5 minutes. Pour the gravy over the pork and vegetable mixture.

PORK AND POTATO MEATLOAF

Steps:

• Preheat oven to 350 degrees. In a large bowl, combine pork, hash browns, carrot, onion, parsley, egg whites, salt, pepper, and Italian seasoning. Using your hands, mix until ingredients are well combined. Transfer mixture to a parchment-lined rimmed baking sheet; form into a 5-by-9-inch loaf. Bake until meatloaf is golden brown on top and cooked through (an instant-read thermometer inserted in the center should read 160 degrees), about 1 hour. Let rest, 10 minutes, before slicing.

MEATLOAF WITH CARAMELIZED CABBAGE (SWEDISH KALPUDDING)

Steps:

• Heat over to 350 degrees.
• Put large pan over medium-high heat, add 2 T and 1 tsp butter. When butter starts to foam, add the cabbage and molasses, and lower the heat to medium. Sprinkle with salt and pepper. Cook slowly, stirring often, until all liquid has evaporated and the cabbage is caramelized, ca. 20-25 mins.
• While the cabbage is cooking, lightly mix the meats in a large bowl, then add the onion, cream, and breadcrumbs, and mix again to combine.
• When the cabbage is done, add about a third of it to the meat mixture, and mix to combine.
• Using the remaining butter, grease an 8-inch square baking pan and transfer the meat mixture to it, spreading it out to cover the whole surface evenly. Spread remaining cabbage over the meat, pour the stock over the top, and place on a rimmed baking sheet. Cook in the oven for ca. 40-45 mins, or until cabbage is very, very caramelized, almost dry and crunchy at the edges.
• Allow to rest 10 mins before serving.
• For sauce: Heat lingonberry preserves, vinegar, and butter in small pan set over medium heat, then add Worcestershire sauce to taste. Serve alongside the kalpudding.