Slices of meatloaf on a serving dish

Easy meatloaf recipe

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(51 ratings)

Prep: 20 mins Cook: 1 hr


Cuts into 8-10 slices

Serve this easy meatloaf made with pork, prosciutto and parmesan hot or cold. It's ideal for supper, picnics or to 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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  • 2 slices fresh white bread, crusts removed
  • 500g pack minced pork
  • 1 onion, roughly chopped



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

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



    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



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

  • 4 tbsp freshly grated parmesan



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

  • 1 egg, beaten



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

  • 8 slices prosciutto



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


  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.

  2. 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.

  3. 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. 

  4. 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.

  5. 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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26th Jul, 2019
Made this for a dinner during a heatwave and it was delicious. I can't eat onion so used spring onion tops, and added chopped dried apricots. Also used normal back bacon for the lining but didn't add any to the loaf. Cooked in an hour as stated. Devoured by my 7 year old and enough for sandwiches tomorrow :)
Jennifer Lucy
9th Sep, 2017
Just made this with turkey mince and it's lovely. I'll mostly be having it for breakfast (I'm not very sweet in the morning!) so left out the garlic. I also used a stuffing mix as others suggested, and frozen parsley. A real winner!
3rd Jul, 2017
Just made this - super tasty. Left out the parmesan and used streaky bacon instead of prosciutto. Lovely - and so simple to throw together. I didn't blend in a food processor - just chopped the parsley, onion & garlic by hand as I prefer the rustic texture. Served it hot with new potatoes and peas. Yum.
16th Nov, 2016
Just made this and I found it very tasty. Next time I would add more garlic, but that's just personal taste. I thought the prosciutto added flavour and texture. Didn't have oregano so added sage which I thought would compliment pork well. I cooked mine for ten more minutes than the recipe stated as it wasn't hot in the middle after an hour. It cut easily after resting for ten minutes.
13th Sep, 2016
I would add a quarter of a finely chopped apple to this. Forget the prosciutto, it's not necessary, just pretentious cheffy nonsense.
2nd Dec, 2014
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
25th Nov, 2014
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 :)
11th Apr, 2014
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.
7th Sep, 2013
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.
14th Apr, 2013
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.


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27th Oct, 2015
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.
17th Jun, 2014
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.
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