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Recipe by Mary Cadogan

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1. Heat the oven to 190C/fan 170C/gas 5. Put bread in processor and blitz to make crumbs, then tip into a bowl with the pork. Tip the onion, garlic and herbs into the food processor and process until finely chopped. Add to the bowl with the parmesan and egg. Finely chop 2 slices of the prosciutto and add to the mix with some salt and pepper. Mix well with a fork or your hands.
2. Use the rest of the prosciutto to line a 1.5 litre loaf tin. Spoon in the meatloaf mix and press down well. Flip the overhanging prosciutto over the top, then put the loaf tin into a roasting tray. Pour hot water from the kettle into the roasting tray to come halfway up the loaf tin and bake for 1 hr until loaf shrinks from the sides of tin.
3. Cool in the tin for 10 mins, then drain off any excess liquid and turn out onto a board. Cut into thick slices and serve warm or cold with salad.

Nutrition per serving (for 8)

180 kcalories, protein 18g, carbohydrate 5g, fat 10 g, saturated fat 4g, fibre 1g, salt 0.63 g

'This appealed as it was versatile - you can serve it hot or cold. It was savoury, but had a hint of sweetness, too. An interesting, original recipe and great for all the family.'

Latest comments and suggestions

• Lilian

  15 November 2007

  Lilian commented on this recipe

  On14.11.07. I registered with you and placed Hot or Cold Meatloaf in my binder. I'm probably doing something wrong but how do I get into my binder. HELP!

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• Katie-em

  08 January 2008

  Katie-em rated and commented on this recipe

  

  I've been using this receipe since Sept 2006 and my two boys, aged 3 & 5, love it! My eldest son has an egg allergy, so I just leave out the egg and add grated apple for moisture. I've just had to look it up because I can't find my copy.

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• mine

  08 February 2008

  mine rated and commented on this recipe

  

  this is so quick and so easy and not too bad for you either :)

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• Jen

  13 February 2008

  Jen rated and commented on this recipe

  

  This is great - It was nice hot but I preferred it cold. Well worth making.

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• bobby

  14 February 2008

  bobby commented on this recipe

  I made this yesterday and it was really tasty. I changed and added other things because looking at the ingredients thought it might be a bit bland. I used smoked streaky bacon and added dried coriander and a bit more garlic and more parmesan cheese. The result was 'a lot tastier'. I will definately make it again.

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• Heather

  29 March 2008

  Heather rated and commented on this recipe

  

  I've never really liked meatloaf, so when my neighbour made this recipe a few weeks ago and I had a leftover slice in a sandwich the next day I was amazed at how delicious it was - so much so that I made it for my family as part of Easter Sunday lunch, in fact I made 2 because I knew it could be popular and indeed it was! Really easy, incredibly tasty and very versatile. Will definitely make again.

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• elizabeth

  25 September 2008

  elizabeth commented on this recipe

  made this meat loaf several times and I must admit I prefer it cold it just gets tastier each time I make it. my grandsons love it. added it to my binder as I pass my Good Food Mg on to my daughter in law. Thinking of making 2 next time one for the freezer but is it better frozen uncooked or cooked

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• pipyb

  16 October 2008

  pipyb rated and commented on this recipe

  

  made this with minced turkey to reduce fat content, added some grated lemon rind, then served it hot with an onion sauce...Yummy!

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• Middle Donalnd

  19 October 2008

  Middle Donalnd rated and commented on this recipe

  

  My 1st time making meatloaf. My husband thought it was tasty! The parsley really brought out the flavour of the pork and I added more oregano. Easy to make. I am not a meat fan and thought it was quite good, too.

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Ingredients

• 2 slices fresh white bread , crusts removed
• 500g pack minced pork
• 1 onion , roughly chopped
• 1 garlic clove , roughly chopped
• big handful of parsley
• 1 tbsp fresh chopped oregano or 1 tsp dried
• 4 tbsp freshly grated parmesan
• 1 egg , beaten
• 8 slices prosciutto

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Difficulty and servings

Cuts into 8-10 slices

Preperation and cooking times

Prep 20 mins

Cook 1 hr

Ingredients

• 2 slices fresh white bread , crusts removed
• 500g pack minced pork
• 1 onion , roughly chopped
• 1 garlic clove , roughly chopped
• big handful of parsley
• 1 tbsp fresh chopped oregano or 1 tsp dried
• 4 tbsp freshly grated parmesan
• 1 egg , beaten
• 8 slices prosciutto

Nutrition per serving (for 8)

180 kcalories, protein 18g, carbohydrate 5g, fat 10 g, saturated fat 4g, fibre 1g, salt 0.63 g

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