fbpx

How to prepare The Best Pork Meatloaf

This classic family recipe is easy to prepare in advance and a favourite for many. A good meatloaf can be eaten plain and doesn’t need any toppings. Warm or cold, it is perfect for a busy weeknight meal.

What’s the secret to a juicy meatloaf?

  • It starts with choosing minced meat which consists of 15% – 20% fat. Fat is important but do not exceed 20% otherwise you’ll get a greasy meatloaf instead of a juicy one.
  • Always pan-fry your onions with the garlic to maximise the flavour, and this will also add the moisture in the meat.
  • We like to add additional flavour and colour with spices.
  • Mix the ingredients gently and don’t overwork the meat.

What variations can be made?

full ingredients for meatloaf
  • We like to work with minced pork, but beef, turkey or veal will also make a great meatloaf. Keep in mind the need to have the correct fat content for the meat.
  • If you don’t have breadcrumbs or you want to adapt, use oatmeal or other unsweetened cereals.
  • You can add mushrooms and freshly chopped herbs for additional flavours.
  • We personally don’t find this to be necessary, but some people will glaze the meatloaf with ketchup or another sauce.

The ingredients should hold together with this recipe, but if you are uncertain when shaping and binding, using a loaf pan will help. 

If you want this recipe to cook more quickly, make smaller loaves.

slicing meatloaf

Pork Meatloaf

Warm or cold, a good classic meatloaf doesn't need extra toppings.
4 from 1 vote
Prep Time 30 mins
Cook Time 1 hr
Resting time 20 mins
Total Time 1 hr 50 mins
Course Meat & Poultry
Cuisine International
Servings 6 people
Calories 524 kcal

EQUIPMENT (click pictures for details)

Baking tins
Wire
Chopping board

Ingredients
 
 

  • 1 kg minced pork
  • 2 pcs eggs
  • 70 gr chopped onion
  • 10 gr chopped garlic cloves
  • 30 gr diced sweet chilies
  • 2 pcs diced red chilies
  • 20 gr chopped flat parsley
  • 80 gr breadcrumbs
  • 120 ml white wine dry
  • 2 tbsp Worcestershire sauce
  • 16 gr salt
  • 2 gr white ground pepper
  • nutmeg

Instructions
 

  • Cook the onion with 1 tbsp of olive oil over a medium to low heat until translucent.
    fry onions
  • Add the garlic, cook for a minute and remove from the stove to cool down.
  • In a large mixing bowl soak the breadcrumbs with the white wine.
    mix breadcrumb with white wine
  • Add all ingredients to the bowl and combine well by hand.
    mix all ingredients for meatloaf
  • Shape and arrange the meatloaf and put onto a baking sheet or into a tin.
    shape the meatloaf
  • Bake the meatloaf for 15 minutes in a preheated oven of 180°C, then lower the temperature to 160°C and bake for another 45 minutes.
  • Remove the meatloaf from the oven and let it rest for 20 minutes before slicing.
    slicing meatloaf

Notes

  • This meatloaf mixture can be used to stuff peppers and tomatoes, as well as for shepherd’s pie and bolognese sauce.
  • Chilies are optional and can be replaced by red and green peppers which are essential for flavour and colour.

Nutrition for 1 portion

Calories: 524kcalCarbohydrates: 14gProtein: 30gFat: 36gCholesterol: 121mgSodium: 1285mgFiber: 1gSugar: 2gVitamin A: 340IUVitamin C: 15mgCalcium: 66mgIron: 3mg
Tried this recipe?Let us know how it was! #culinaryambition

Share with your friends
Share on pinterest
Share on facebook
Share on twitter
Share on email
Share on print

2 thoughts on “How to prepare The Best Pork Meatloaf”

  1. 4 stars
    This is a great recipe for a quick weekday dinner. I served it in the most American classic way with mashed potatoes, macedoine, and brown sauce.
    Since I didn’t have 1 kg of pork meat, I mixed it up with ground beef and replaced the white wine with a red one. I didn’t glaze it, as I usually do with my own meatloaf — and it was excellent without it. Even with using the non-fat ground beef, the result was still nice texture and juicy meat! Sadly, there were no leftovers that night!

    1. Thanks for your feedback and giving our readers some other options! Our suggestion to avoid dissapointment…start with 1.5kg so you have some leftovers.

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating