Ploughman's meatloaf
Prep time: 35 minsTotal time: 
Ploughman's meatloaf
Packed with the flavours of a traditional ploughman’s, this prepare-ahead meatloaf makes a relaxed weekend lunch or a lovely addition to a picnic spread
Prep time: 35 minsTotal time: 
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Ingredients
- vegetable or sunflower oil, to grease
- 10-12 slices prosciutto crudo
- 1 x 750g pack 10% fat pork mince
- 125g fresh white breadcrumbs
- 2 medium eggs, beaten
- 1 tbsp wholegrain mustard
- 60ml dry cider (or apple juice)
- ½ tsp fine salt
- 100g mature cheddar, cut into 1cm cubes
- 1 apple, coarsely grated
- 30g mini gherkins, sliced
- 75g silverskin onions, quartered
Step by step
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Grease a 900g loaf tin (10-12cm x 20-22cm base measurement). Line with prosciutto, overlapping the slices to completely cover the tin, and leaving the ends hanging over the edge. Set aside.
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Preheat the oven to 200°C, fan 180°C, gas 6. Put the pork mince in a bowl with the breadcrumbs, eggs, mustard, cider (or apple juice), ½ teaspoon of salt and plenty of black pepper. Stir well with a wooden spoon. Add the cheddar, apple, gherkins and onions, then mix with your hands until well combined.
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Pack the mixture into the prepared tin and fold over the ends of the prosciutto to cover the top. Cover with kitchen foil, then place on a baking tray and bake for 30 minutes. Remove the foil and bake for a further 25-30 minutes, or until the juices run clear when a skewer is inserted into the centre.
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Remove the loaf tin from the oven and carefully pour away any cooking juices that have accumulated. Leave to cool in the tin. Once cooled, cover and chill overnight in the fridge.
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Remove the meatloaf from the fridge 1 hour before serving. Remove from the tin and place on a flat serving plate or board, scraping away any excess white fat. Cut into slices and serve with the ploughman’s accompaniments of your choice.
Cover and keep in the fridge for up to 4 days. Leftovers can be frozen for up to 3 months.
