TAMMY ALGOOD / UT EXTENSION SERVICE
1 tablespoon unsalted butter
1 medium white onion, peeled and chopped
1 1/2 pounds ground pork
1 1/2 pounds ground country ham
3/4 cup buttermilk
3 tablespoons Dijon mustard
2 tablespoons chopped fresh parsley
1/2 teaspoon black pepper
1/2 cup fresh bread crumbs
Preheat the oven to 375 degrees. Line a jellyroll pan with parchment paper and set aside.
In a medium skillet over medium heat, melt the butter. Add the onions and cook 5 minutes or until soft. Cool slightly.
Meanwhile, in a large bowl, combine the pork and ham. In a separate bowl, whisk together the egg, buttermilk, mustard, parsley, and pepper. Add the egg mixture, onions, and breadcrumbs to the pork mixture, stirring only until combined. Do not over mix.
Form the meat into a loaf and place on the prepared pan. Bake 1 hour or until a meat thermometer registers 170 degrees F. Let rest 15 minutes before slicing and serving.
Yields 8 servings