PORK AND APPLE MEATLOAF
There is more ways to make meatloaf than the classic ground beef and ketchup! In this variation, we used ground pork and sausage, seasoned the mixture with grated apples and fresh herbs, and wrapped the freeform loaves up in Broad Arrow Farm bacon. We served it with macaroni and cheese and wilted mixed greens. The leftovers make great sandwiches.
PORK AND APPLE MEATLOAF
- 2 pounds Broad Arrow Farm ground pork
- 1 pound Broad Arrow Farm sausage
- 2 cloves of garlic, minced
- 1/2 cup chopped green onion
- 1/2 teaspoon dried thyme
- 1/3 cup chopped fresh parsley
- 20 saltine crackers, crushed (about 1 cup)
- 3 medium apples, peeled (divided)
- 1/2 cup sour cream
- 2 eggs
- 2 tablespoons prepared mustard
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
- 1 pound Broad Arrow Farm bacon
- Preheat oven to 350F. Line a sheet pan with parchment paper.
- Grate 2 peeled apples. In a large bowl, mix together by hand the ground pork, sausage, garlic, onion, thyme, parsley and grated apple, until evenly combined.
- In a small bowl, whisk together the sour cream, eggs, mustard, salt, and pepper. Add the egg mixture to the meat mixture and mix by hand until evenly combined, but not overworked.
- On the sheet pan, form the meat mixture into two freeform oval-shaped loaves. Cut the remaining apple into approximately 1/8 inch thick slices. Layer the apple slices on the top of each loaf. Cover the loaves with bacon strips, tucking the ends beneath.
- Bake at 350F for approximately one hour, until the loaves are cooked to an internal temperature of 155F. Remove from the oven and let the loaves rest for about ten minutes while preheating the broiler. Broil for 2 minutes or until the bacon is crisp and browned but not burned. Remove from the oven and let the meat loaves rest for an additional 5 - 10 minutes before slicing and serving.
Cook's Notes: We used sweet sausage, however any flavor of Broad Arrow Farm sausage will be great in this recipe, including the chorizo or hot. We chose to use Honey Crisp apples but any tart, firm baking apple will work equally well.
MACARONI AND CHEESE
- 1 pound macaroni
- 8 tablespoons (1 stick) unsalted butter, divided
- 1 medium onion, diced
- 1/3 cup all-purpose flour
- 2 cups cold whole milk
- 1 cup cold heavy cream
- 1 tablespoon minced garlic
- 1/4 teaspoon paprika
- 1/2 cup grated romano or parmesan cheese
- 1 1/4 cup panko bread crumbs
- 2 cups grated sharp cheddar cheese
- 1 cup grated pepper jack cheese
- 1 cup grated gruyere cheese
- 1 to 1 1/2 cup chopped cooked bacon or diced ham (optional)
- Preheat oven to 350F. Cook macaroni according to package directions. Drain and set aside.
- In a sauce pot, melt 5 tablespoons of butter over medium heat. Sweat the onions in the butter until translucent. Add the flour and stir constantly, scraping the bottom of the pan to prevent sticking, until the flour just begins to turn light golden brown. Slowly add the cold milk and heavy cream, whisking constantly to prevent lumps from forming. Heat until thickened, about 5 to 10 minutes, stirring frequently.
- Meanwhile, melt the remaining 3 tablespoons of butter in a small sauce pan. Add the garlic and paprika. Stir for about a minute, until the garlic and paprika are fragrant. Remove the pan from the heat. Mix the panko with the garlic butter until well combined. Mix in romano cheese.
- After the milk sauce has thickened, add the cheddar, jack, and gruyere to the pot. Stir until smooth and all the cheese has melted. Add the cooked pasta (and bacon or ham, if using) and stir to combine. Transfer the contents of the pot to a 3 1/2 to 4 quart baking dish. Spread the panko mixture evenly over the top.
- Cook in the oven until the sauce is bubbly and the crumbs are golden brown, about 20 minutes.