Summary:

Pork, Porcini, Pancetta Meatloaf requires about 45 minutes from start to finish. For $3.5 per serving, you get a main course that serves 8. One serving contains 667 calories, 25g of protein, and 22g of fat. 1 person were impressed by this recipe. It is brought to you by Foodista. Head to the store and pick up parmesan cheese, salt, eggs, and a few other things to make it today. Taking all factors into account, this recipe earns a spoonacular score of 50%, which is good. If you like this recipe, take a look at these similar recipes: Fettuccine With Pancetta, Porcini, And Tomato, Porcini, pancetta & spelt soup, and Pancettan and Porcini Potato Gratin.

Dietary Info:

Ingredients:

• 2 ounces porcini mushrooms - $2.99
• 1 cup pancetta - $6.49
• 1 large carrot - $2.29
• 1 large leek - $3.49
• 2 cloves garlic - $0.89
• 2 pounds ground pork - $4.29
• 0.5 cup parmesan cheese - $6.49
• 4 large eggs - $2.19
• 0.5 teaspoon ground fennel seed - N/A
• 0.5 teaspoon ground sage - $2.49
• 1 teaspoon salt - $1.00
• 0.5 teaspoon pepper - $3.99

Instructions:

1. Rehydrate porcini mushrooms in hot water until soft; squeeze moisture out and chop, reserving mushroom liquid.
2. Heat a large skillet over medium high heat and cook diced pancetta until crisp.
3. Remove to a bowl with a slotted spoon, reserving drippings.
4. Add carrots, leeks (onions) and garlic to the pan and cook until soft, about 5 minutes.
5. Add reserved mushroom liquid and continue cooking over medium low until all moisture has been absorbed.
6. Combine vegetables and reserved pancetta bits with bread crumbs, cheese, eggs, and spices and mix well.
7. Add meat and use a fork to combine fully, making sure not to pack down the meat too much.
8. Press meat into an 8 x 8 baking dish and bake at 350 degrees until cooked through, about 40 minutes.