Haslet ( Ground Pork and Sage Meatloaf)

“My dear British hubby made this for me and I love it. Slice it up cold and serve with boiled potatoes and a salad. Or, like me, eat it while it's still warm.”
READY IN:
2hrs 20mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

  • 226.79 g day-old white bread, in cubes
  • water or milk, for soaking
  • 907.18 g ground lean pork
  • 1 medium onion, chopped
  • 4.92 ml fresh sage, chopped
  • salt and pepper

Directions

  1. Soak cubed bread in enough water or milk to cover.
  2. When soft, squeeze out excess moisture.
  3. Mix the bread, pork, onion, sage, salt, and pepper.
  4. Mince mixture in a food processor.
  5. Lightly grease a loaf tin.
  6. Place mixture in tin, pressing down firmly and evenly.
  7. In a preheated 375F oven, bake 1 1/2- 2 hours.
  8. If top browns too quickly, slip aluminum foil over the tin.
  9. Let stand in the tin 10- 15 minutes, then turn onto a rack to cool completely.

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