Easy meatloaf recipe
- Mary Cadogan
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Cuts into 8-10 slices
Easy
Prep: 20 mins
Cook: 1 hr
A star rating of 4.7 out of 5.81 ratingsRate
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Serve this easy meatloaf made with pork, prosciutto and parmesan hot or cold. It's ideal for supper, picnics or to pack in lunchboxes
Freezable
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Ingredients
Nutrition
Units:
MetricUS
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2 slices fresh white bread
crusts removed
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500g pack minced pork
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1 onion
roughly chopped
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1 garlic clove
roughly chopped
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big handful of parsley
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1 tbsp fresh chopped oregano
or 1 tsp dried
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4 tbsp freshly grated parmesan
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1 egg
beaten
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8 slices prosciutto
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Nutrition: nutrition per serving (for 8)
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kcal180
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fat10g
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saturates4g
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carbs5g
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sugars1g
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fibre1g
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protein18g
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salt0.63g
low
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Method
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step 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.
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step 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.
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step 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.
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step 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.
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step 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.
RECIPE TIPS
MAKE IT LOWER FAT
You can halve the fat content by making this with minced chicken or turkey.
Recipe from Good Food magazine, September 2006
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A star rating of 4.7 out of 5.81 ratings
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