Haslet ( Ground Pork and Sage Meatloaf)

READY IN: 2hrs 20mins
Recipe by woodland hues

My dear British hubby made this for me and I love it. Slice it up cold and serve with boiled potatoes and a salad. Or, like me, eat it while it's still warm.

Top Tweak by Grunig

I liked this. I had to substitute half beef and think it would be even better with all pork. I also substituted marjoram for sage, I just don't like sage. Oh and used buttermilk, which added a nice twang. Now as you can see I am not rating it bc I made so many changes. :) I will make it as is and come back to review. Just wanted to let people know it is definitely worth the effort. Very nice change from American meatloaf.

Ingredients Nutrition

  • 8 ounces day-old white bread, in cubes
  • water or milk, for soaking
  • 2 lbs ground lean pork
  • 1 medium onion, chopped
  • 1 teaspoon fresh sage, chopped
  • salt and pepper


  1. Soak cubed bread in enough water or milk to cover.
  2. When soft, squeeze out excess moisture.
  3. Mix the bread, pork, onion, sage, salt, and pepper.
  4. Mince mixture in a food processor.
  5. Lightly grease a loaf tin.
  6. Place mixture in tin, pressing down firmly and evenly.
  7. In a preheated 375F oven, bake 1 1/2- 2 hours.
  8. If top browns too quickly, slip aluminum foil over the tin.
  9. Let stand in the tin 10- 15 minutes, then turn onto a rack to cool completely.

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