Pineapple Ham Loaf

A great change from the regular meatloaf. This very tender and very yummy loaf is a crowd pleaser. Great for taking to pot lucks or church gatherings.

2 eggs
1/2 cup milk
1 teaspoon Worcestershire sauce
3/4 cup dry breadcrumbs
1 1/2 teaspoons ground mustard, divided
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound cooked ham, ground (about 4 cups)
1 pound ground pork
1 (20 ounce) can sliced pineapple
1/2 cup packed brown sugar

In a bowl, combine eggs, milk, worcestershire sauce, bread crumbs, 1 teaspoon mustard, salt and pepper. Add ham and pork mix well.

Shape into eight oval patties, set aside.

Drain pineapple, reserving 1/2 cup of juice. Place pineapple slice between each ham patty. (Refrigerate remaining pineapple and juice for another use.) Carefully place in an ungreased 9 inx 5 in x 3 in loaf pan.

Pat patties around pineapple to form a loaf. Combine brown sugar, remaining ground mustard and reserved juice; pour a small amount over loaf. Bake, uncovered, at 350 degrees for 1 1/4 hours or until lightly browned and meat thermometer reads 160 degrees, basting occasionally with remaining  juice mixture.

Original recipe from The Best of Country Cooking 2002Pin It

Korean Style Short Ribs

Another great crock pot meal. I would advise to double the sauce especially if you are serving it over rice or noodles. Very heavy but it rocks! 

photo by camenskitchen

Korean Style Short Ribs

Prep Time 5 Minutes
Cook Time 6 Hours

1/2 cup low sodium soy sauce
1/2 cup packed light brown sugar
2 tablespoons sesame oil
2 tablespoons rice vinegar
2 tablespoons minced fresh ginger
4 garlic cloves, crushed
1.2 teaspoon crushed red pepper flakes
5 lbs beef short ribs or 5 lbs pork ribs
3 tablespoons cornstarch
1-1/2 cups shredded carrots
3 scallions, trimmed and thinly sliced
1 tablespoon sesame seeds
3 cups cooked white rice

Blend soy sauce, sugar,oil, vinegar, ginger, garlic and red pepper in a bowl.

Place ribs in 5 quart slow cooker, add sauce. Cover and cook on High for 6 hours or low for 9 hours, until meat is tender.

Transfer ribs to a platter. Skim and discard excess fat from liquid. Combine cornstarch and 3 tablespoons of water, blend with liquid in a sauce pan. Bring to a boil over high heat and cook for 2 minutes, stirring, until thickened. Stir in carrots. Top ribs with sauce, scallions and sesame seeds.

Serve over cooked rice.

Original recipe from Family Circle MagazinePin It