Hot or cold meatloaf

Hot or cold meatloaf

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(38 ratings)

By

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Cooking time

Prep: 20 mins Cook: 1 hr

Skill level

Easy

Servings

Cuts into 8-10 slices

Tasty and versatile, ideal for supper or to take on picnics or pack in lunchboxes

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition nutrition per serving (for 8)

kcalories
180
protein
18g
carbs
5g
fat
10g
saturates
4g
fibre
1g
sugar
1g
salt
0.63g

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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Method

  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.

Recipe from Good Food magazine, September 2006

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Comments

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lizleicester's picture
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Delicious. Only needed 5 slices of Spanish Serrano ham to line the loaf tin. It looked really lovely when it was turned out of the tin. Served with roasted Mediterranean vegetables.

fairystoryteller's picture
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Made this for a buffet and it turned out great. Followed others' suggestions and added half a 170g pack of sage & onion stuffing mix instead of plain breadcrumbs and upped the grated parmesan quantity to 6 tablespoons. Used streaky bacon instead of prosciutto. Really delicious result and party guests loved it.

annainossy's picture

Lovely meatlaof, easy to make and kids can help. All the family enjoyed it. made it a few days earlier and warmed it up, still as nice.

Hawie's picture
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I tend to use meat that has already been frozen raw, so I freeze it cooked and it works a treat. If nothing has been previously frozen you could also freeze before cooking, but why would you want to? If you cook it first then you're ready to go - and freezing individual slices is a great idea.

eastbono's picture
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I have been looking for a meatloaf recipe for ages and stumbled across this one. Absolutely beautiful. I cant wait to have the leftovers cold for lunch on Monday considering a lot of people say its nicer cold.. I used about 4 cloves of garlic because we do love our garlic otherwise I stuck to the recipe.

gloriaort's picture
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A good recipe, I would add a bit of seasoning and less parsley.

morag1612's picture
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I used streaky bacon and cheddar cheese as that's all I could get in the local shops and for the first time ever my fussy daughter was shouting for more meat. Fantastic!

morag1612's picture
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I used streaky bacon and cheddar cheese and for the first time ever my fussy daughter was shouting for more meat. Fantastic!

jarrestr's picture

Do you freeze this cooked or uncooked? Wish that it was clear in the recipe but like others I would love to know??

hparkes's picture
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Fab recipe.

delliebeans's picture

Fab... Made tonight for the first time and the aroma coming from the oven was awesome....

Couldn't leave it to cool down - dove into it as soon as I pulled it out of the oven... I took the advice of another subscriber and put 1 grated apple in it.... It was divine!

Fab receipe!!

suefry's picture
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Have made this lots of times since the recipe first appeared. We still can't decide if hot or cold is better. Hot is served with mash, cabbage and RBG. Cold we like with german style red cabbage and apple from a jar which should be heated but we eat at room temp. Have to use streaky bacon here in South Africa as buying prosciutto means a second mortgage is required.

sheilasmith29's picture

Tasted great maybe a bit less garlic next time,quick and easy recipe.

vicky764's picture

i love this recipe but find it falls apart slightly when i cut it.

i leave it to stand for 10 minutes but no joy.

any suggestions?

thanks

janfoweraker's picture
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I have made this meatloaf many times but decided this time to add a packet of thyme, lemon and parsley stuffing mix instead of breadcrumbs and two beaten eggs. It tasted so much better than just plain breadcrumbs. I will experiment with different flavours next time. Perfect either hot or cold.

rumnraisin's picture

I think I am going to experiment with adding some sage and onion stuffing mix instead of the breadcrumbs and will try adding either some hot pepper sauce or red pepper flakes to spice this us a bit.

surflou's picture
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Delicious! Every scrap went in our house when I made it! My 3 year old had 3 slices!

I added a little BBQ seasoning and a few drops of liquid smoke as well to give it a smokey twang - YUM!

withef1's picture
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This was fantastic, followed other peoples suggestions and added more cheese and an extra clove of garlic. I have made a cucumber pickle to eat with this. Great recipe for the whole family.

heidigough's picture
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Hmm, kind of good but not as good as it could be (I think). I liked it, it was nice but it needed more cheese, more herbs, a lot of seasoning, I also think the raw onion is a mistake, it retains a slight crunch and repeats a bit on you.

I might make it again but I'd soften the onions and cool before mixing in and add more of the good stuff!

effney587's picture

Another recipe I have used time and time again with lots of variations! Always on a diet, so use minced turkey rather than pork. Once couldnt get parma ham in shop, so used Serrano and have used grated grana padano in place of parmesan and noone has noticed a difference! Also cook one at Christmas for the boxing day buffet and add chopped chestnuts to the mix for that festive feel which also works very well. You just cant go wrong with this recipe hot or cold!

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