Pork Meatloaf
Serves 8

2 ounces dried porcini mushrooms
1/3 cup diced pancetta
1 large carrot, shredded
1 large leek, shredded (or onion)
2 cloves garlic, minced
2 pounds ground pork (or half pork and half beef or turkey)
1 cup bread crumbs
1/2 cup grated Parmesan cheese
4 large eggs
1/2 teaspoon ground fennel seed
1/2 teaspoon ground sage
1 teaspoon salt
1/2 teaspoon black pepper

Rehydrate porcini mushrooms in hot water until soft; squeeze moisture out and chop, reserving mushroom liquid. Heat a large skillet over medium high heat and cook diced pancetta until crisp. Remove to a bowl with a slotted spoon, reserving drippings. Add carrots, leeks (onions) and garlic to the pan and cook until soft, about 5 minutes. Add reserved mushroom liquid and continue cooking over medium low until all moisture has been absorbed. Combine vegetables and reserved pancetta bits with bread crumbs, cheese, eggs, and spices and mix well. Add meat and use a fork to combine fully, making sure not to pack down the meat too much. Press meat into an 8 x 8 baking dish and bake at 350 degrees until cooked through, about 40 minutes.