This is actually a recipe I have used for appetizer meatballs with a great port wine-fig dipping sauce, but I decided to take the recipe and make it into a meatloaf.
1 lb. lean ground pork
4 oz. chopped pancetta
2 eggs, lightly beaten
2 c. breadcrumbs
1/4 c. parmesan cheese
1 sprig fresh rosemary, finely chopped
1 clove minced garlic
1/w t. black pepper
1/3 cup buttermilk
1 T. olive oil
Cook pancetta until crisp. Drain and set aside. Combine all other ingredients in a large bowl. Add pancetta. Press into an oiled loaf pan and bake at 350 for 55 minutes. If you like, add some crunchy onion rings to top of loaf for the last 15 minutes of baking. Let sit 5 minutes before slicing.
