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Italian pork meatloaf

  • 4-6
Italian pork meatloaf

Oregano turns humble meatloaf into an exciting Italian experience. Don't be tempted to add milk or butter to the potato when you mash it. It doesn't need it - the potato will absorb all the cooking juices from the meatloaf instead. Divine!


  • 800 grams potatoes, approximately
  • 1 onion, peeled and chopped
  • 1 red pepper, deseeded and diced
  • 750 grams minced pork
  • 2 tablespoons freshly chopped oregano
  • 150 grams mozzarella cheese, grated


  1. Peel the potatoes and cook in boiling salted water until tender. Drain and then mash until smooth. Measure 2½ cups and reserve.
  2. Fry the onion and pepper in 1 tablespoon oil until tender but not brown.
  3. In a bowl, combine the cooked onion and red pepper, minced pork and 1 tablespoon chopped oregano. Mix well and season with salt and pepper.
  4. Line the base and sides of a 14cm x 24cm loaf tin with foil. Use two-thirds of the pork mixture to cover the base and sides of the prepared tin.
  5. Spread 1½ cups of mashed potato evenly over the mince mixture. Cover with the mozzarella and sprinkle with the remaining oregano.
  6. Place the remaining mashed potato over the cheese layer, top the potatoes with the remaining pork mince, and press down firmly.
  7. Cook at 180ºC for about 45 minutes, or until cooked through and the potato is very hot. Turn the meatloaf out on to a serving dish and servd sliced, accompanied by a salad or steamed vegetables.

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