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+ servings
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
Chopping board


  • 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


  • 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


  • 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
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