Pork Meatloaf With Cabbage And Prunes
Serves: 4
Fatima Kris
1 January 1970
Based on User reviews:
42
Spice
47
Sweetness
47
Sourness
40
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
2 cup
Hazelnut3 tbsps
Butter (room temperature)1 cup
Parsley (chopped fresh)1 tbsp
Thyme (chopped fresh)2 tsps
Sage (chopped fresh)1 tsp
Ground Black Pepper1 tsp
Ground Nutmeg (freshly)2
EggsDirections:
1
Watch how to make this recipe
2
Preheat the oven to 325 degrees F
3
In a small pot, combine the prunes and wine and bring to a simmer over medium heat
4
Cook gently until the wine clings to the prunes, 7 to 10 minutes
5
Remove from the heat and let cool to room temperature
6
Place the hazelnuts on a baking sheet and toast until dark golden brown, 15 to 20 minutes
7
Transfer the nuts to a clean kitchen towel, gather up the sides to make a pouch, and roll them on the counter to rub off the skins
8
Unfurl the cloth, and roll the nuts to the edge and into a dish
9
When the nuts are cool, crush them to a medium grade, using a knife, a mortar and pestle, or a small food processor
10
Heat a medium skillet over medium heat and add 3 tablespoons of the butter, the onions, and 1/2 teaspoon of the salt
11
Cook uncovered, stirring often, until dark golden and sweet, about 20 minutes
12
Scrape onto a plate to cool
13
Bring a 2-quart saucepot of well-salted water to a boil
14
Blanch the cabbage leaves in the boiling water until wilted, about 1 minute each
15
Run the leaves under cold water to cool; shake off excess water
16
Cut away the thickest part of the stems
17
Dry the leaves and set them aside on a plate until ready to use
18
Raise the oven temperature to 350 degrees F
19
In a large bowl, combine the pork, breadcrumbs, parsnip, carrot, parsley, thyme, sage, pepper, nutmeg, eggs, the cooled onions, and the remaining 1 1/4 teaspoons salt
20
Mix swiftly with your hands until just combined
21
Pile the meatloaf mixture into the center of a 9-by-13-inch baking pan and pat into a long rectangular shape
22
Press the prunes 1/2-inch deep into the meat, like buttons running down the center of the loaf
23
Pull some of the meat off of each end and use it to cover the tops of the prunes
24
Cover the meatloaf with overlapping cabbage leaves
25
Rub the outside of the leaves with the remaining 2 tablespoons butter
26
Bake until the internal temperature reaches 160 degrees F on an instant-read thermometer, 50 minutes to 1 hour