|Brought this one on a recent trip. So good!|
1/2 lb. smoked ham
1 lb. ground pork
1/2 cup green or black olives, pitted and sliced
1 small red onion, chopped
3 cloves garlic, minced
2 TB tomato paste
1 TB dry sherry
2 tsp. paprika
1 tsp. grated orange peel
1 cup chopped roasted red bell peppers
|Dinnertime in the backcountry - rehydrating some meatloaf.|
In a large bowl, combine and mix pork, olives, onion, garlic, tomato paste, sherry, paprika, orange peel, eggs, roasted red bell peppers, and ham.
Press mixture into a 9x5-inch loaf pan.
Bake until the meatloaf is firm and a meat thermometer inserted into the middle reads 155 degrees. This takes about 1 hour.
After it cools, crumble it and spread it as thinly as possible on dehydrator trays.
Dehydrate at 155 (the meat setting on some dehydrators) for 6-8 hours, checking at the 6 hour mark and leaving it in for as long as needed to feel dry and brittle. Because of the fat content it will probably still be a little shiny and possibly "wet," but get it as dry as you can. I don't think you can really over dry meals.