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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gloriaort
17th Mar, 2013
4.05
A good recipe, I would add a bit of seasoning and less parsley.
morag1612
20th Jan, 2013
5.05
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
20th Jan, 2013
5.05
I used streaky bacon and cheddar cheese and for the first time ever my fussy daughter was shouting for more meat. Fantastic!
jarrestr
28th Nov, 2012
Do you freeze this cooked or uncooked? Wish that it was clear in the recipe but like others I would love to know??
hparkes
19th Aug, 2012
5.05
Fab recipe.
delliebeans
20th Jul, 2012
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
24th Jun, 2012
5.05
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
26th Jan, 2012
Tasted great maybe a bit less garlic next time,quick and easy recipe.
vicky764
24th Jan, 2012
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
20th Jan, 2012
5.05
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.

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