Pork meatloaf/12 recipes

If you're looking to make something quick, this succulent dish will satisfy your hunger in no time! But it will have you wanting seconds.

Meatloaf

"A Contest winning recipe from Oma Rollison (my mother) featured in Reminisce Magazine with her now famous Banana's 'N Cream Bundt cake. A San Diego, Calif. newspaper once dubbed her "The Queen of Country Cooking." (I guess the apple never falls far from the tree.) She's no longer with us, but her wonderful recipes are."

Scrumptious little sweet tarts that are simply filled with a bit of brown sugar and dates. No "pork" involved, just old-fashioned Acadian simple goodness.

Super crispy without greasy taste. This is the best crispy fried chicken you will enjoy ever.

A Mexican twist for your slow cooker. Packed with flavor, lean pork in a tangy tomatillo sauce.

This slaw is a great side dish with burgers, pulled pork, BBQ, or any succulent meaty dishes. Loved the dilled pickles in the slaw and the pickled juice in the dressing, which really accomplish the flavor. It's refreshing, and also very low in calories and fat.

This way of roasting a turkey produces all the good looks and moist flavor of a near perfect Turkey. Show is off at the table before carving. Fresh herbs and aromatics inside the bird create a wonderful combination of slow roasted flavor.

This is one of my old tried and true recipes. The original recipe card is so faded that I can hardly read it!

Low-fat, super lean pork loin chops, glazed with tangy and sweet honey Dijon sauce and baked until perfect.

An old traditional homemade Swiss-German sausage.

Looks great

Boston Baked Beans in Bean Pot recipe

Excellent! Very easy to put together. Would be good with shrimp, also!

Cranberry, apple and pear, sour and sweet, this is a great sauce to be served with latkes, pork or even turkey.

Pan seared scallops served on a bed of fennel puree with a sweet Balsamic drizzle. This recipe was inspired by Masterchef New Zealand contestant Rob and I've modified the ingredients and instructions to match those that are commonly available in North America along with experimentation to make the recipe lower in fats yet every bit as flavorful.