(Since 1999)
RECIPE SECTION - Over 10,000 Recipes


You are here > Home > Recipes

Meat RecipesPork: Glazed to Roast >  Peach Glazed Pork Loaf



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.



Serves 8.


• 1½ pounds ground ham
• 8 ounces ground pork
• 2 eggs
• 1/4 cup milk
• 1/2 cups fine dry bread crumbs
• 1 medium onion, finely chopped
• 1 teaspoon minced garlic (2 cloves)
• 3/4 dried thyme or marjoram
• 1/2 teaspoon dry mustard
• 1/8 teaspoon ground black pepper
• 1/2 cup peach preserves
• 1/2 teaspoon dry mustard

Cooking Directions

Heat oven to 350 degrees F. Grease a shallow baking pan; set aside.

Use a fork to beat together eggs and milk in a large bowl. Stir in bread crumbs. Add ground ham, ground pork, onion, garlic, thyme or marjoram, 1/2 teaspoon mustard, and pepper to milk mixture. Stir until well mixed, using your hands to mix as necessary.

Shape meat mixture into an 8x4-inch loaf; place in prepared baking pan.

Bake for 1 hour.

Meanwhile, cut up any large pieces of the peach preserves.

Stir together peach preserves and the remaining 1/2 teaspoon dry mustard in a small saucepan.

Heat and stir until preserves are melted.

Spoon preserve mixture over meat loaf.

Bake until internal temperature is 160 degrees F, about 10 minutes more.

Let stand for 10 minutes. Carefully slice and serve.

Serving Suggestions
Bring the family together with this flavorful pork loaf. Round out the meal with garlic mashed potatoes, green beans and crusty bread.

Nutrition Facts
Calories 282 calories; Protein 26 grams; Fat 10 grams; Sodium 1052 milligrams; Cholesterol 98 milligrams; Saturated Fat 3 grams; Carbohydrates 20 grams; Fiber 1 grams


Recipe and photo courtesy of National Pork Board.
For more information about The Other White Meat, visit


Please feel free to link to any pages of from your website.  For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2015 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.  Any other use of these materials without prior written authorization is not very nice and violates the copyright.     Please take the time to request permission.



  Home   |   About Us & Contact Us   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links Logo



Popular Pages