Porchetta-Style Pork Meatloaf
Italian porchetta is, by definition, a roast suckling pig that is slow-cooked and flavored with fresh herbs and garlic.
The concept has been adapted to various cuts of pork, from shoulder to loin, but we’ve incorporated some of the basic flavors into a meatloaf recipe that is as delicious as it is simple.
Try serving it with a side dish of penne tossed with cabbage sautéed in olive oil.
- 2 lbs ground pork
- 1-1/4 cups soft bread crumbs (about 3 slices bread, crusts removed)
- 1/4 cup half-and-half
- 1 tablespoon fresh sage leaves, finely chopped (see notes)
- 1 tablespoon fresh thyme leaves (see notes)
- 2 teaspoons fresh rosemary, finely chopped (see notes)
- 3 cloves garlic, finely chopped
- 1 teaspoon fennel seeds, crushed
- 1-1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 2 eggs, lightly beaten
- Preheat the oven to 325°F and coat a shallow oblong baking dish with nonstick spray.
- Combine the bread crumbs, half-and-half, sage, thyme, rosemary, garlic, fennel seeds, salt and pepper in a large bowl. Add the eggs and whisk with a fork until light and well blended. Add the ground pork and, using your hands, mix gently until just combined. The mixture will be rather wet.
- Turn out onto a sheet of wax paper and form into a loaf about 5 x 12 inches. Transfer to the baking dish, smoothing and reshaping if necessary.
- Bake for 45 minutes, or until the meatloaf reaches an internal temperature of 160 °F.
Try to use fresh herbs if possible, but if you do use dried, reduce the quantities to 1 teaspoon each on the sage and thyme and 3/4 teaspoon on the rosemary.