Easy Pork Meatloaf Recipe

Pork meatloaf served with potato puree and vegetables.

This simple recipe for flavorful pork meatloaf is perfect for Sunday lunch, but it's also quick enough to make a weeknight meal that the whole family will enjoy. Continue reading because I include helpful tips in the recipe to ensure that the meatloaf has a crispy top and a deliciously moist interior!

Course Main Course

Cuisine Czech

Keyword Pork Recipes

Prep Time 15

Cook Time 1

Total Time 1 15

Servings loaves

Calories 1262kcal

Author Petra Kupská

Ingredients

1 and ½ pounds pork meat (675 g) ground
⅔ cup milk (160 ml) cold
½ cup breadcrumbs made from dried white bread
2 eggs
4 cloves garlic crushed
2 teaspoons marjoram dried
2 teaspoons salt

Instructions

Place the ground meat in a large mixing bowl, pour in cold milk, and add bread crumbs, eggs, and crushed garlic cloves. Season with salt and dried marjoram.
Combine the mixture first coarsely with a fork, and then mash with your hands to a smooth, almost mushy mass. Be fair and do not replace the human hand with any modern kitchen appliance. The mixture needs to be thorough yet quickly kneaded with your fingers. The finished meaty mass must be cold, not too warm from processing.
If you are unsure if the meatloaf mixture is properly seasoned, fry a small patty in a pan and taste. Season to your liking if necessary.
Shape the well-kneaded and seasoned mixture into loaves, banging them a little on the work surface to help the meat sit down and remove any air bubbles inside. If the meat sticks too much to your hands, rinse your hands with cool water.
Form the meatloaves into a nice shape again and transfer them to a baking tray. Pour a little water over them and bake for 1 hour in an oven preheated to 356°F/180°C (lower and upper heating).
From time to time, pour the drippings over the meatloaf, or add about half a cup of water if the liquid in the tray evaporates. By basting during baking, the meatloaf will have a golden and crispy layer on the surface.

Notes

Makes 2 loaves of meatloaf.
SERVING: Slice the baked meatloaf into 1/2 inch (1.25 cm) thick slabs and serve with boiled or coarsely mashed potatoes. Add dill pickles if you want, a little yellow mustard, and onion rings on the plate.
Cold meatloaf also tastes great on a slice of rye bread. Prepare meatloaf sandwiches as a snack for a family outing. For more flavor, spread each slice thinly with mustard.
STORAGE: Let the meatloaf cool completely and then store it in the refrigerator, where it will keep for up to five days. Meatloaf also freezes well. Freeze the entire meatloaf or slice it and place it in an airtight container in the freezer.

Nutrition