Slices of meatloaf on a serving dish


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(45 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. 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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23rd Mar, 2013
I have been looking for a meatloaf recipe for ages and stumbled across this one. Absolutely beautiful. I cant wait to have the leftovers cold for lunch on Monday considering a lot of people say its nicer cold.. I used about 4 cloves of garlic because we do love our garlic otherwise I stuck to the recipe.
17th Mar, 2013
A good recipe, I would add a bit of seasoning and less parsley.
20th Jan, 2013
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!
20th Jan, 2013
I used streaky bacon and cheddar cheese and for the first time ever my fussy daughter was shouting for more meat. Fantastic!
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??
19th Aug, 2012
Fab recipe.
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!!
24th Jun, 2012
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.
26th Jan, 2012
Tasted great maybe a bit less garlic next time,quick and easy recipe.
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


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