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 (56)

withef1's picture
5

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
3

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!

emilyshort's picture

This was excellent - really easy, and delicious as a cold starter with salad and red onion chutney! Yummy!

crandy's picture
5

Yummmm! I made this for dinner this evening and it was delicious! I had beef mince so used that instead and it was really good, although quite rich. Will definitely make this again and try it with pork. As with other comments I used more garlic and bacon instead on proscuitto but it worked well. Cant wait for left overs for my lunch tomorrow!

joelle23's picture
5

made this last night and tried it as it was hot out the oven - very yummy. just has a slice for lunch today with salad. Sooo tasty cold. Made it with turkey mince. Added extra garlic and didn't have any oregano so added Coriander, Thyme, Sage and mixed herbs instead. All my housemates love it too, will def be making it again.

greengirl's picture
5

This goes very well in a panini in thin slices with cheese as a late night supper as well! yum. Next time I might add a red chilli to the mix and layer up with some very thinly sliced bacon. more of a terrine I know but it's a strong recipe so can stand some tinkering....

philiphamer71's picture
4

tried this for the first time last week and loved it. Even my wife and 2 kids liked it. They have even asked me to do it again so it must be ok.

cjlamb's picture
5

seriously impressed with this recipe. I used fresh thyme, celery and a chilli, and it was gorgeous!

josephina86's picture
3

I must admit a bit puzzled about the technique with the water in the roasting tin but I did it anyway and it turned out fine. I also added extra coriander, some mixed herbs, a bit extra parmesan as per people's suggestions. Also used smokey bacon instead of prosciutto. It is very tasty, although I personally think it could do with some kind of sauce, not sure what though! Tomato, apple?

macinnes48's picture
5

I serve this with a homemade tomato sauce, soften an onion and garlic clove, add one tin of cherry tomatoes, pinch of sugar, salt and pepper, simmer for 15 mins

greengirl's picture
5

can this be frozen after being cooked? I'm thinking of making some extra and freezing slices if possible - it'd be very handy for lunches!

chhagger's picture
5

Easy to make. Enjoyed by all. My more fussy daughter even asked for seconds - and ate it!

georgiacc's picture

I did half veal, half pork for a bit of difference and added more cheese and more garlic. Great simple recipe.

ncsh556's picture
5

yum. all the kids ate it, and asked for a slice in their packed lunch in the morning. cant say better than that can you?

Achanny's picture
1

I am not sure if I did something wrong but it didn't meet my expectations. The meatloaf was more steamed that baked.

tastebudsburst's picture

Hi everyone,

Could anyone answer the following question for me? At what stage of this recipie is it best to freeze, should I cook and freeze or freeze the raw meatloaf?

Hope someone can answer my question!

Happy cooking ;o)

Hawie's picture
5

I have done this recipe again and again. It is wonderful warm with a salad, almost better cold, and a fantastic sandwich filler. It freezes brilliantly (a great standby for impromtu guests). Really versatile, really delicious.

dhoohar's picture
5

After reading all the comments - I let mine cool and served it with a salad and herby new potatoes. The flavours intensify the next day and is ideal for picnics, lunchboxes or just snacking on. I used smoked streaky bacon instead of prosciutto.

dorothyd's picture

Fabulous and so easy to make. Everyone enjoyed it and it was delicious cold the next day. Will definitely make it again.

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