Hot or cold meatloaf

Hot or cold meatloaf

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(43 ratings)

Prep: 20 mins Cook: 1 hr

Easy

Cuts into 8-10 slices
Tasty and versatile, ideal for supper or to take on picnics or pack in lunchboxes

Nutrition and extra info

  • Freezable

Nutrition: nutrition per serving (for 8)

  • kcal180
  • fat10g
  • saturates4g
  • carbs5g
  • sugars1g
  • fibre1g
  • protein18g
  • salt0.63g
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Ingredients

  • 2 slices fresh white bread, crusts removed
  • 500g pack minced pork
  • 1 onion, roughly chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 garlic clove, roughly chopped
  • big handful of parsley
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 1 tbsp fresh chopped oregano or 1 tsp dried
    Oregano

    Oregano

    or-ee-gar-no

    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • 4 tbsp freshly grated Parmesan
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 1 egg, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 8 slices prosciutto
    Prosciutto

    Prosciutto

    proh-shoo-toe

    Prosciutto is sweet, delicate ham intended to be eaten raw. The word 'prosciutto' is the…

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.

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Comments, questions and tips

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Comments (56)

vecten's picture

I would add a quarter of a finely chopped apple to this. Forget the prosciutto, it's not necessary, just pretentious cheffy nonsense.

dwatson27's picture
5

This is so gorgeous! Made it for a family meal to eat hot with boiled potatoes and roasted mediteranean veg. Beautiful! It's also great cold! Easy to make and a big hit hot or cold with my family. A definite picnic winner with caramelised red onion chutney! 5 stars

dwatson27's picture
5

Made this today for the first time. We are garlic and cheese fans so add extra garlic clove and extra cheese. Forgot to use egg. Tested it as it came hot out of oven and decided it was gorgeous. Took a portion for my family to try tiny samples at a gathering. Everyone loved it. It can be served hot or cold. I chose hot with boiled potatoes and roasted Mediterranean vegetables. We all agreed it would be fabulous at our regular family gatherings as a cold dish served with red onion chutney and salad. A total winner :)

lizleicester's picture
3.75

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
5

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
5

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
4

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
4

A good recipe, I would add a bit of seasoning and less parsley.

morag1612's picture
5

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
5

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??

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
5

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
5

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
5

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!

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Tips (2)

macinnes48's picture
5

I love this recipe. I have memories of my Grandma's meatloaf and, despite having her handwritten recipe book, her meatloaf recipe doesn't appear in it. I do remember that she added Lea and Perrins sauce to hers so I added a few drops to the egg and mixed it in. Forget the fork, this has to be mixed by hand. This is great cold, and goes further as it can be sliced thinly but I also like to serve it hot with a homemade tomato sauce - soften a chopped onion, add a tin of cherry tomatoes, Salt, pepper and a pinch of sugar and simmer for about 15 mins until glossy.

rle100's picture
5

Delicious recipe and a hit with the family ... added 6 tbsp of parmesan instead of 4tbsp. Also, used streaky bacon and used Paxo stuffing mix instead of breadcrumbs - worked a treat and tasted great.