Hot or cold meatloaf

Hot or cold meatloaf

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(38 ratings)

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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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emilyshort's picture

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

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

josephina86's picture
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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?

greengirl's picture
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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
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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
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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
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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
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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
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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.

madspatula's picture
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This was gorgeous!! I used streaky bacon round the outside, and used a bit more parmesan and garlic. Had some in a sandwich the next day and the meatloaf was just as moist as was the night before. Will most definately be making this again!

katejames1979's picture
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This always goes down a treat as a starter or main. Sometimes I use smoked bacon instead of proscuitto.

johnnycalvert's picture

Loved it! Very easy to put together. I used a little extra garlic and think next time i'll use a bit more cheese. Would like to try it with turkey mince too. Served it with sauteed leeks and cabbage, mash and gravy. Was also great the next day cold in a crusty roll for lunch!

hellybop's picture
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easy to prepare but i was not over keen on this

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