Old Fashioned Ham and Pork Loaf
Retro Recipe Remake - Sweet and savory meatloaf made with ground ham and ground pork. I've given my Mom's old ham patty recipe an update with this new version.
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Servings: 7 1/2 cup loaves
Ingredients
For the Loaves
- 3/4 lbs. ground ham
- 1/2 lbs. ground pork
- 1 cup plain (unseasoned) Panko bread crumbs
- 3/4 cup milk
- 1 egg
Glaze
- 3/4 cup brown sugar
- 1/2 teaspoon dry mustard
- 1/4 cup red wine or apple cider vinegar
Instructions
To Grind Ham
- Cut the ham into cubes.
- Place the ham cubes into a food processor and pulse for 30 seconds.
- Scrape down the sides of the food processor bowl with a spatula and pulse again for another 30 seconds until all of the ham is ground into small pieces.
To Make the Loaves
- Preheat oven to 350°.
- Spray a baking dish with non-stick cooking spray.
- Beat the egg lightly with a fork and add it to a large mixing bowl.
- Place ground ham, ground pork, bread crumbs, and milk into the bowl with the egg.
- Fold all of the ingredients together, using a firm spatula or a wooden spoon. The mixture will feel wet.
- Use a 1/2 cup measure and form small 1/2 cup-sized loaves.
- Place them in the baking dish.
- Mix the ingredients for the glaze until the brown sugar has dissolved.
- Pour 2/3 of the glaze into a small bowl and set it aside.
- Using the remaining 1/3 of glaze, brush the tops of the loaves.
- Bake for 30 minutes.
- Brush the tops of the loaves with half of the reserve glaze you set aside and bake for another 30-45 minutes.
- Once the bottoms turn slightly brown (it may take a full 1.5 hours, but start checking them at 1 hour and every 15 minutes after that), remove the loaves.
- Once again, brush the tops of the loaves with all of the remaining glaze, and let them rest in the baking dish for 20 minutes.
- Place them on a serving platter and pour any remaining glaze over the top.
- Garnish with fresh parsley if desired.
Notes
Krazy Kitchen Mom Tips
- It's important to start checking these loaves for doneness after 1 hour of cooking. While Mom's recipe called for 1 hour, I find that mine takes an average of 90 full minutes. We like the bottoms a bit brown with crusty edges.
- It's also important to let the loaves sit for 20 minutes after baking. This allows them to firm up a bit.
- Serve these with steamed broccoli or roasted carrots for a full meal. They also make a wonder brunch side dish served with eggs or an egg casserole.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- To freeze, cool loaves completely, wrap them in plastic wrap and freeze them for up to 1 month.