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Cottagers' Meatloaf

 

15

Yield

8

servings

Prep

20

min

Cook

2

hrs

Ready

2

hrs

Trans-fat Free
 

Ingredients

1 ⅛ pounds pork
¾ pound pigs' liver
*
6 ounces bacon
6 ounces carrots
grated
6 ounces bread crumbs
2 small onions
1 large green bell peppers
4 teaspoons lemon juice
1 teaspoon lemon zest
¼ teaspoon thyme
*
¼ teaspoon marjoram
*

Directions

Mince the meats fairly finely, grate the carrot and chop the onion and green pepper very finely.

Mix all the ingredients very thoroughly with your hands and season well with salt and pepper.

Fry a small nugget to check seasoning and adjust to taste.

Oil a 2 lb loaf tin, line with greaseproof paper and oil again.

Pack the mixture into the tin.

Press it down well, dome the top of the meat nicely and press 2 or 3 bay leaves on top.

Cover the tin with foil.

Stand it in a roasting pan and pour in enough boiling water to come halfway up the sides of the loaf tin.

Bake at 350℉ (180℃) F for 1 hour.

Reduce temperature, remove foil lid and bake for a further 30 minutes.

Cool the cooked meatloaf for 30 minutes, then tilt the tin and pour off the juices.

Set aside in a cold place overnight before serving to allow flavours to blend and mature.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 147g (5.2 oz)
Amount per Serving
Calories 30346% of calories from fat
 % Daily Value *
Total Fat 16g 24%
Saturated Fat 5g 26%
Trans Fat 0g
Cholesterol 78mg 26%
Sodium 603mg 25%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 6%
Sugars g
Protein 57g
Vitamin A 40% Vitamin C 34%
Calcium 4% Iron 9%
* based on a 2,000 calorie diet How is this calculated?

 

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