Slices of meatloaf on a serving dish

Easy meatloaf recipe

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(47 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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20th Jan, 2012
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.
31st Dec, 2011
I think I am going to experiment with adding some sage and onion stuffing mix instead of the breadcrumbs and will try adding either some hot pepper sauce or red pepper flakes to spice this us a bit.
surflou's picture
21st Sep, 2011
Delicious! Every scrap went in our house when I made it! My 3 year old had 3 slices! I added a little BBQ seasoning and a few drops of liquid smoke as well to give it a smokey twang - YUM!
21st Aug, 2011
This was fantastic, followed other peoples suggestions and added more cheese and an extra clove of garlic. I have made a cucumber pickle to eat with this. Great recipe for the whole family.
8th Jul, 2011
Hmm, kind of good but not as good as it could be (I think). I liked it, it was nice but it needed more cheese, more herbs, a lot of seasoning, I also think the raw onion is a mistake, it retains a slight crunch and repeats a bit on you. I might make it again but I'd soften the onions and cool before mixing in and add more of the good stuff!
23rd Jun, 2011
Another recipe I have used time and time again with lots of variations! Always on a diet, so use minced turkey rather than pork. Once couldnt get parma ham in shop, so used Serrano and have used grated grana padano in place of parmesan and noone has noticed a difference! Also cook one at Christmas for the boxing day buffet and add chopped chestnuts to the mix for that festive feel which also works very well. You just cant go wrong with this recipe hot or cold!
13th Jun, 2011
This was excellent - really easy, and delicious as a cold starter with salad and red onion chutney! Yummy!
13th Mar, 2011
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!
3rd Mar, 2011
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.
23rd Jan, 2011
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....


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