Pork Meatloaf
A source of protein and healthy fats, this meatloaf has a rich flavor thanks to the combination of pork and lard. Garlic and spices add aroma, while the low carbohydrate content makes it ideal for a keto diet.
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Inventory: Probe Thermometer, Meat grinder, Mixer, Oven
Kitchen: Russian
5 kg
Digestion time: 4 hour
Complete protein: ✔
Chill the pork and fat well, cut into pieces and grind.
Add nitrite salt, table salt, garlic, sausage spices, starch and ice water. Mix until sticky while keeping the mince cold.
Pack the mince tightly into a greased loaf pan and brush the top with a sugar-free glaze or egg white.
Warm the loaf to 14-18 °C inside. Bake for 1 hour at 70 °C, then 1 hour at 100-110 °C, then finish at 130 °C for about 25 minutes or until the center reaches 67-70 °C.
Cool before slicing. Refrigerating overnight improves the texture, but the loaf is ready once cooked and cooled.
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