Sweet and Tangy Pork Meatloaf
This recipe is lean and inexpensive. I used things I already had in the fridge and it turned out amazing.
This recipe is lean and inexpensive. I used things I already had in the fridge and it turned out amazing.
- Carbohydrate 1.5966538752641 g
- Cholesterol 140.9315508 mg
- Fat 14.382671900379 g
- Fiber 0.242018756197778 g
- Protein 12.7243057570508 g
- Saturated Fat 5.20175746487571 g
- Serving Size 1 1 Serving (95g)
- Sodium 65.5011534001358 mg
- Sugar 1.35463511906632 g
- Trans Fat 1.51593216112621 g
- Calories 189 calories
Step-by-step
- mix everything together with your hands... get dirty... except the bread crumbs and water/mustard mix.
- slowely mix in bread crumbs, you want it sticky so stop when it is. too much bread crumbs will yield a crumbly and tough meatloaf.
- spray or butter bread loaf or casserole pan
- plop in meatloaf mixture, and pore water/ mustard mixture on top with a dusting of bread crumbs, cover and put in the oven at 350
- at 150 degree on a thermometer i take the cover off.
- remove at 160 with a thermometer and should be brown on the top. with a nice crunchy sweet and tangy crust.
Pork Versus Beef in Loaf Cookery
Traditional beef loaves rely heavily on high-fat grinds to retain moisture, whereas ground pork introduces naturally higher moisture levels and distinct fat rendering characteristics that alter how the mixture sets. Controlling excessive liquid prevents the raw mixture from slumping into a dense, steamed mass rather than holding a proper loaf shape inside a casserole dish.Managing the Binder Ratio
Bread crumbs act as structural scaffolding by absorbing excess moisture released from the chopped onions and yellow peppers during baking. Adding unseasoned bread crumbs slowly prevents over-saturation, keeping the final slice cohesive without resulting in the dry, crumbly texture caused by excess starch.Stop incorporating crumbs the moment the raw mixture becomes sticky to the touch.
Temperature Control and Crust Development
Baking requires covered containment early in the cooking cycle to trap moisture and ensure even heat penetration through the center of the meat. Monitoring the internal temperature with an instant-read thermometer ensures food safety without overcooking the lean pork proteins. Removing the cover at 150 degrees allows the surface moisture to evaporate so the honey mustard glaze caramelizes properly before the meat hits the final removal mark of 160 degrees.
