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)

madspatula's picture
5

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
5

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
3

easy to prepare but i was not over keen on this

abbylovescakes's picture
5

Just had this for my dinner and it was absolutely beautiful! Took about 5 mins to prepare then left it in the oven for an hour - easy! I added a bit more parmesam (about 6 tbsp) and 2 cloves of garlic, and used streaky bacon. It was lovely - I;m looking forward to having some tomorrow for lunch!

tul0jpi's picture
4

This is a great recipe. Easy to make and very nice served hot. Then extremely nice served cold. Delicious and thoroughly recommended.

sarahbrazier1's picture
5

This was a big hit with the whole family - absolutely delicious! Will definately be making this again and again!

kittydowner's picture
4

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.

purpleonionuk's picture
4

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

lizrus's picture

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

heathereilbeck's picture
5

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.

granite's picture

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.

glasgow's picture
5

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

tjohnston's picture
5

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

katie-em's picture
5

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.

marglil's picture

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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