Slices of meatloaf on a serving dish

Easy meatloaf recipe

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(57 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 a sweet, delicate ham intended to be eaten raw. The word 'prosciutto' is…


  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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bells74's picture
19th May, 2020
Made this today for dinner instead of our usual recipe. Mum doesn’t like things too herby so omitted the oregano, and added a fresh tomato which I blitzed with the onion and garlic. For our taste I did not use salt and pepper as you get saltiness from the Parmesan and prosciutto. It was delicious and moist and went down very well. Will be using this recipe in future.
Anna Clover's picture
Anna Clover
30th Dec, 2019
This recipe is fine. I've never had meatloaf before so didn't really know what to expect, but this was a tasty enough mid-week meal. I followed the advice given here and swapped out the plain breadcrumbs for stuffing mix, and sauteed the onions and garlic before cooking and omitted the prosciutto from the inside of the loaf. I also replaced the mince with turkey mince, which I think made it a bit dry. For the future I would stick with a fattier mince.
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.


Shelagh Garside's picture
Shelagh Garside
4th Jan, 2020
My loaf tins are quite old, bought back when they came in 1lb or 2lb sizes. Which would be the equivalent of 1.5L?
lulu_grimes's picture
6th Jan, 2020
Hello Shelagh, Your 2lb loaf tin should hold about 1.5 litres, your 1lb tin will hold about 850ml. We sometimes use volumes for loaf tins as so many are slightly different in size, and as they are sold to make cakes don't have a weight on them the like the old bread tins. I hope this helps.
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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