Pork Porcini Pancetta Meatloaf
Details
- Serving Size: 8
- Weight Watchers: 20 Points
Cuisine
- lunch
- main course
- main dish
- dinner
Ingredients
- 2 ounces dried porcini mushrooms
- cup diced pancetta
- 1 large carrot, shredded
- 1 large leek, shredded (or onion)
- 2 cloves garlic, minced
- 2 pounds ground pork (or half pork and half beef or 1 cup bread crumbs
- 1/2 cup grated Parmesan cheese
- 4 large eggs
- 1/2 teaspoon ground fennel seed
- 1/2 teaspoon ground sage
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
Heat a large skillet over medium high heat and cook diced pancetta until crisp.
Remove to a bowl with a slotted spoon, reserving drippings.
Add carrots, leeks (onions) and garlic to the pan and cook until soft, about 5 minutes.
Add meat and use a fork to combine fully, making sure not to pack down the meat too much.
Press meat into an 8 x 8 baking dish and bake at 350 degrees until cooked through, about 40 minutes.
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