Pork Loaf (Schweinebackbraten)
from German Cooking by Marianna Olszewska Heberle

The weight, used to press the pork loaf as the loaf cools, is used both to firm up the loaf and to give the loaf a more symmetrical shape that lends itself well to sandwich fillings.

1 lb. fresh pork, cut into pieces
1 lb. ham, cut into pieces
1 garlic clove, peeled
1 small onion, quartered
1 tsp. salt
1 tsp. freshly ground black pepper
2 tsp. curry powder
1 1/2 tsp. ground sage
1 egg white
1/2 cup half-and-half or milk
4 slices bacon
piece of cheesecloth about 14 x 10 inches
1/4 cup vinegar
1 tsp. salt
Mustard sauce or prepared horseradish

Using a meat grinder or food processor fitted with the metal blade, grind fresh pork, ham, garlic clove and onion. Do not puree or process too fine. Add 1 teaspoon of the salt, pepper, curry powder and sage; grind again. Stir egg white and half-and-half or milk into meat mixture.

Shape meat mixture into an oval loaf about 8 x 4 inches. Arrange bacon slices along the center of a piece of cheesecloth about 14 x 10 inches. Fold cheesecloth tightly around the loaf and secure with butcher's twine.

Bring about 4 quarts of water to a boil in a large stockpot. Add vinegar and remaining 1 teaspoon salt. Gently add meatloaf to the water. Return to a boil. Cover and simmer 2 1/2 hours over medium-low heat. Remove meat loaf. Cool, pressing meat beneath a weight to flatten surface of the loaf. Refrigerate overnight. Serve chilled, sliced, with mustard sauce or horseradish, or serve reheated as a main dish.

6 - 8 servings