Haslet Ground Pork and Sage Meatloaf
Infused with rustic flavors and traditional charm, this Haslet Ground Pork and Sage Meatloaf is a comforting dish that showcases simplicity at its finest. Made with seasoned ground pork, aromatic fresh sage, a hint of thyme, and soft, milk-soaked bread for a tender texture, this meatloaf is both hearty and flavorful. The addition of caramelized onions and minced garlic creates a savory foundation, while its golden crust achieved through oven baking adds an irresistible finish. Perfectly balanced with herbs and spices, this meatloaf can be served warm alongside creamy mashed potatoes or roasted vegetables, or enjoyed cold in sandwiches for versatile leftovers. With just 20 minutes of prep and a focus on wholesome ingredients, this classic recipe blends tradition with ease, making it an ideal centerpiece for any family meal.
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Recipe Information
Ingredients
- 500 grams Ground pork
- 2 slices Stale white bread
- 60 ml Milk
- 2 tablespoons Fresh sage leaves (finely chopped)
- 1 medium Yellow onion (finely diced)
- 2 cloves Garlic (minced)
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 unit Large egg
- 1 tablespoon Vegetable oil (for greasing)
Instructions
Preheat your oven to 180°C (356°F). Lightly grease a standard loaf pan with vegetable oil and set aside.
Soak the stale white bread slices in milk for 5 minutes until softened. Squeeze out excess milk and break the bread into small pieces.
In a large mixing bowl, combine the ground pork, softened bread pieces, chopped sage leaves, diced onion, minced garlic, dried thyme, salt, and black pepper.
Crack the egg into the bowl and mix everything together thoroughly using your hands or a spatula until well combined.
Transfer the mixture into the greased loaf pan, pressing it down gently to ensure it is evenly distributed and compacted.
Place the loaf pan in the preheated oven and bake for 50-60 minutes, or until the top is golden brown and the internal temperature of the meatloaf reaches 75°C (167°F).
Remove the meatloaf from the oven and let it rest in the pan for 10 minutes before carefully transferring it onto a serving plate or cutting board.
Slice the Haslet meatloaf and serve warm with sides like mashed potatoes, roasted vegetables, or salad. Alternatively, serve cold in sandwiches or with pickles.
Nutrition Facts
Calories |
1905 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.8 g | 161% | |
| Saturated Fat | 43.2 g | 216% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 642 mg | 214% | |
| Sodium | 3040 mg | 132% | |
| Total Carbohydrate | 43.2 g | 16% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 11.2 g | ||
| Protein | 143.1 g | 286% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 376 mg | 29% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 435 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
