INGREDIENTS: Meatloaf
12 lbs. pork shoulder, ground
4 cups pancetta, diced
2 cups shallots, diced
6 Tbsp. garlic, peeled and crushed
4 cups shiitake mushrooms, sliced
1 cup Italian parsley, chopped
½ cup fresh thyme, chopped
6 Tbsp. fresh rosemary, chopped
6 Tbsp. fresh sage, chopped
18 eggs, beaten
4 cups dry bread crumbs
½ cup Worcestershire sauce
Salt and pepper to taste

Mushroom Cabernet jus
2 lbs. oyster mushrooms, sliced
2 lbs. shiitake mushrooms, sliced
½ cup shallots, chopped
2 bottles (750 ml. each) Cabernet wine
4 Tbsp. fresh thyme, chopped
2 bay leaves
2 tsp. black pepper
16 cups beef stock
½ cup Italian parsley, chopped
8 Tbsp. butter
Salt to tasteDIRECTIONS:1. For meatloaf: Sauté pancetta in heavy skillet until fat is rendered. Drain all but 4 Tbsps. fat. Add shallots and garlic; sauté until lightly golden. Add mushrooms and cook until liquid evaporates. Add parsley, thyme, rosemary and sage. Let cool.

2. Combine pork, eggs, bread crumbs and Worcestershire sauce. Add salt and pepper to taste. Place one fourth of meat mixture in each of 4 (9 inch x 5 inch) loaf pans. Divide mushroom mixture over meat, spreading to create an even layer in each pan.

3. Divide remaining meat mixture over mushroom layer in each pan. Bake at 350°F for 1 hour, or until internal temperature reaches 145°F–150°F. Let rest 10 minutes as internal temperature rises to 150°F–155°F before slicing.

4. For Cabernet jus: Sauté mushrooms and shallots until golden. Add wine, thyme, bay leaves and pepper. Reduce until almost dry. Add stock and reduce by half. Add parsley and whisk in butter. Season with salt and additional pepper if desired. Spoon jus over slices of meatloaf.NUTRITIONAL INFORMATION: Calories 650 (40% from fat); Fat 29g (sat. 11g); Protein 64g; Carbohydrates 30g; Sodium 880mg; Cholesterol 350mg; Fiber 3g
SERVINGS:24 servingsFrom:Recipe from the National Pork Producers Council
PHOTO CREDIT:Photo Credit: NATIONAL PORK PRODUCERS COUNCIL