What can we say about meatloaf – if it’s good it’s very, very good – if it’s bad, it’s horrid! Rather like the little girl with the curl in the nursery rhyme! How many know that comes from Henry Wadsworth Longfellow? Back to the meatloaf. This is a very different meatloaf – made with ground pork – who says a meatloaf must be made with hamburger?
Other good things added in – apricot puree, onions, sweet red pepper, asiago cheese and nine grain breadcrumbs. Shaped into a loaf, it’s put in the oven to cook, then brought out and drizzled with barbeque sauce, more breadcrumbs and asiago cheese – then back in the oven for just a bit! How good can it get?!
Let’s talk a bit about the sauce – Kentucky’s Smokin’ Grill – made in the neighboring little town of Danville, Kentucky! It’s a Kentucky Proud product! It contains only natural ingredients – tomatoes, brown sugar, spices, pepper, garlic, salt, orange peel, onion, water, vinegar, honey, molasses and natural hickory smoke. It’s a great sauce for anything! Check out their website!
Pork and Apricot Meatloaf
- 1 pound ground pork
- 1 slice of 9-grain bread
- 1 – 15-ounce can of apricot halves
- 1 small red onion, finely chopped
- 1/2 large red pepper, finely chopped
- 3/4 cup asiago cheese, finely shredded
- Kentucky’s Smokin’ Grill Sauce
Preheat oven to 400 degrees. In a food processor with the blade attachment, process the bread into small crumbs. Remove to a small bowl. Drain the can of apricot halves, then puree in the food processor. In a large bowl add the ground pork, pureed apricots, onion, red pepper, about 1/2 cup of the cheese and 1/2 cup of bread crumbs. Mix well. Place in a baking dish and form into a loaf. Bake 45 minutes. Remove from oven. Drizzle Kentucky Smokin’ Grill Sauce over the top. Add a few extra breadcrumbs and top with remaining asiago cheese. Bake for another 10 minutes or until cheese melts. Enjoy!