Ham Loaf with Golden Sauce

SUBMITTED BY: Donna Smith

"This ham version of meat loaf was one of my mother's standbys, and it's now a main dish my husband and I enjoy often. The sauce, which has a nice hint of sweetness, reminds me of the color of the sky when I enjoy a golden Southwestern sunset from my kitchen window!"

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PREP TIME	15 Min
COOK TIME	1 Hr 30 Min
READY IN	1 Hr 45 Min

SERVINGS

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Servings
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INGREDIENTS

1 pound ground fully cooked ham
1 pound ground pork
2 cups soft bread crumbs
1/3 cup pineapple juice
2 eggs, lightly beaten
1/2 cup chopped onion
1/4 cup packed brown sugar
2 tablespoons chopped fresh parsley
2 tablespoons cider vinegar
1/4 teaspoon ground cloves
SAUCE:
2 cups pineapple juice
3 tablespoons cornstarch
1 tablespoon brown sugar
2 teaspoons lemon juice
1/4 teaspoon ground ginger

DIRECTIONS

In a large bowl, combine first 10 ingredients. Pack into a 9-in. x 5-in. x 3-in. loaf pan. Bake at 350 degrees F for 1-1/2 hours.
Meanwhile, combine all sauce ingredients in a saucepan. Slowly bring to a boil, stirring constantly until thickened and translucent. Allow to stand for 5 minutes. Remove loaf from pan and serve sauce over it.

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REVIEWS

Reviewed on Feb. 4, 2007 by KATYPI

Full Review

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.

KATYPI
Feb. 4, 2007

Well, this recipe is a departure from our usual norm. I wanted something different, and this is; I teetered between giving this 3 and 4 stars and ultimately decided on 4 stars because the recipe is well written and unique, but not one that I would do again based on personal preference. This, for me, had an unusual combination of flavors. I think the intent of this recipe is to be a kind of sweet-and-sour. The loaf cooked up beautifully, nice and crusty, barely any fat in the pan. I use a larger than specified dish and formed the loaf into a 9x5, as I wanted the loaf to be crusted all around, and to make it easier to drain any fat. The clove is a dominant flavor; not entirely unpleasant but definitely unexpected in a meat dish, and the sugar really sweetened the meat, along with the pineapple juice. The golden sauce was, again, interesting, and different, a nice mix of lemon and pineapple juice, and I would serve it with a "typical" baked ham. I'm glad I tried this because I think it's good to experiment, but I think I'm probably just a bit of a fuddy-duddy with more a conservative and traditional-to-me palate.

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Ham Loaf with Golden Sauce

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