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How To Cook Hungarian Style Pork Meatloaf

How To Cook Hungarian Style Pork Meatloaf

By Jeff Baker

"Having begun his career in a professional kitchen in 1983, Jeff Baker has since cooked for the Queen, and worked alongside some of the world’s top chefs, such..."

Delicately spiced free-range pork with notes of pepper and caraway seeds, the meat coarsely chopped before wrapping in dry cured pancetta is oven ready and comes with a rustic tomato sauce ready to simply warm through and serve alongside creamy mashed potatoes and cabbage hearts.


  1. Preheat your oven to 180°C for fan assisted or 200°C (gas 6) for ovens without a fan.
  2. Place the meatloaf into the middle shelf of the oven on a roasting tray.
  3. Roast for 40 to 45 minutes basting once or twice as the pancetta fat renders as it cooks until the core temperature reaches a minimum 70°C.
  4. Meanwhile in a separate pan gently reheat the tomato coulis stirring occasionally until piping hot throughout.
  5. Remove the meatloaf from the oven, drain away any excess fat then sit the meatloaf on top of the tomato sauce and place back in the oven to bake for a further 10 minutes.
  6. Rest for a few minutes before carving.

To Serve:

  • Creamed potatoes and buttered cabbage hearts.


  • The Ingredients
  • • F&Co Free-range pork meatloaf
  • • Fresh tomato coulis

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