Pork and Cranberry Meat Loaf with Dill Sauce

Name: Pork and Cranberry Meat Loaf with Dill Sauce
Cuisine: Lithuanian
Ingredients: 15 ml/1 tbsp vegetable oil, plus extra for greasing; 1 onion, finely chopped; 2 garlic cloves, crushed; 1 kg/2½ lb/5 cups minced (ground) pork; 2 small eggs, beaten; 60 ml/4 tbsp fresh breadcrumbs; 60 ml/4 tbsp frozen or fresh cranberries; 60 ml/4 tbsp frozen or fresh cranberries; 3 hard-boiled eggs, peeled; salt and ground black pepper; salt and ground black pepper; 60 ml/4 tbsp sour cream; 30 ml/2 tbsp mayonnaise; 5 ml/1 tsp finely chopped fresh dill; 1.5 ml/¼ tsp mustard; 2.5 ml/½ tsp honey

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Food and Cooking of Estonia, Latvia and Lithuania

By Silvena Johan Lauta

Published 2009

About

This is a variation on a much-loved Lithuanian meat loaf recipe. It includes cranberries, which are the perfect flavour partner to pork, and the loaf encloses hard-boiled eggs. The loaf is a wonderful meal served either hot or cold and it should be accompanied by a dill and mustard sauce. Serve with potatoes or bread and a salad.

Ingredients

15 ml/1 tbsp vegetable oil, plus extra for greasing
1 onion, finely chopped

Method

Heat the oil in a non-stick frying pan over a medium heat and cook the onion and garlic for 2-3 minutes, or until beginning to soften. Put the pan to one side and allow to cool.
Put the pork into a large bowl, and mix in the onion and garlic. Add the beaten eggs and breadcrumbs. Mix together well.
Add the cranberries to the bowl and season to taste. C

Per portion Energy 494kcal/2060kJ; Protein 39.5g; Carbohydrate 12g, of which sugars 3.7g; Fat 32.6g, of which saturates 9.9g; Cholesterol 282mg; Calcium 85mg; Fibre 1.3g; Sodium 297mg.