Who Doesn’t Love A Good Meatloaf?

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
  • salt
  • pepper
  • 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!


12 responses to “Who Doesn’t Love A Good Meatloaf?

  1. Ooooh, meatloaf! The perfect antidote to complicated recipes. I love the fruit puree idea – it must add moisture as well as flavor.
    7 am, and now I’m hungry… 🙂

  2. Yep … I love a good meatloaf. Although flavor is an important distinction for me, but it’s also about density – well, some are just too solid. Thanks for sharing you touch.

  3. All I can say is that I’m making this! Fabulous combination with the pork and apricots! I’m familiar with a sauce over the meatloaf, but the added cheese, oh this has to taste amazing!! And as for the leftovers, taking a slice to work for lunch would make me very happy and a into a panini for my son!!

  4. I can’t bring Katherine around on meatloaf, but maybe this recipe could. It looks fabulous to me.

    • What is it that she doesn’t like about meatloaf? Perhaps it’s something that can be deleted from the recipe? Or is it everything? I love meatloaf, but wanted something a little different! Ritchey thought it was great! But, of course, he’s my biggest fan!

  5. I laugh – ‘when it’s bad, it’s horrid.’ At my house no one eats home when they hear I’ve made meatloaf. No recipe, just different every time. It’s just that there was one time….

  6. Pork and apricot meatloaf?? Oh yes! I can see how these flavors would all come together into one tasty dish. Great job!

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