Spicy Ham And Vegetable Loaf
|Non-stick cooking spray||2 Tablespoon|
|Yellow onion||1 Medium, chopped|
|Carrots||3 Medium, chopped|
|Mushrooms||3⁄4 Pound, chopped|
|Reduced sodium ham||3⁄4 Pound, ground|
|Lean ground pork||1⁄2 Pound|
|Soft bread crumbs||2 Cup (32 tbs)|
|Skim milk||1 Cup (16 tbs)|
|Prepared yellow mustard||2 Tablespoon|
|Black pepper||1⁄2 Teaspoon|
|Dried sage||1⁄4 Teaspoon, crumbled|
|Grated orange rind||1 Teaspoon|
Coat a heavy 10 inch skillet with the cooking spray and set over moderate heat about 30 seconds.
Add the onion and cook, stirring frequently, until soft about 5 minutes.
Add the carrots and mushrooms and cook, continuing to stir, until the vegetables are soft and all the mushroom liquid has evaporated about 25 minutes.
If the vegetables start to burn, add a little water to the pan as necessary.
Preheat the oven to 350°F.
Using your hands, thoroughly mix the ham, pork, bread crumbs, milk, mustard, pepper, sage, orange rind, and the cooked vegetable mixture in a large bowl.
Coat an 8 x 4 x 3 loaf pan with the cooking spray.
Pack the ham mixture into the pan, cover with aluminum foil, and bake for 1 hour 5 minutes or until the juices run clear when the loaf is pierced with a knife.
Remove the loaf from the oven and cool in the pan upright on a wire rack for 10 minutes.
Run a knife around the edges of the pan to loosen the loaf, pour off all the fat, then turn the loaf out onto a heated platter.