Pork meatloaf
Classic oven-baked meatloaf made with herbs, caraway seeds and breadcrumbs, served with a rich sour-cream pan sauce for a comforting, hearty main.
Updated : 06 February, 2026
Easy
About 30 min.
Ingredients
1 tablespoon
Sunflower oil
1
Onion
1 clove
Garlic
500 grams
Pork mince
175 grams
Breadcrumbs
1 tablespoon
Dried marjoram
1 teaspoon
Caraway
1 teaspoon
Sea salt
1 teaspoon
Ground black pepper
2
Eggs
500 milliliters
Meat broth
150 milliliters
Sour cream
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 190C.
Step 2
Heat the oil in a large frying pan over a medium heat. Add the onion and cook gently for 5 minutes, stirring occasionally, until softened. Stir in the garlic and cook for 1 minute more, stirring constantly to prevent it from catching.
Step 3
Transfer the onion and garlic to a large bowl. Add the mince, 150g/5½ oz of the breadcrumbs, marjoram, caraway seeds, and a good seasoning of salt and pepper. Using clean hands, mix everything together thoroughly. Pour in the beaten eggs and mix again until well combined, then bring the mixture together into a rough ball.
Step 4
Place the meat mixture in the centre of a sturdy roasting tin and shape it into a long loaf, about 4cm/1½ in high. Sprinkle the remaining breadcrumbs evenly over the top and gently press them into the surface. Pour 300ml/10fl oz/½ pint of the beef stock around the base of the meatloaf.
Step 5
Bake in the centre of the oven for 20 minutes. Remove from the oven, pour the remaining stock into the tin, then return to the oven and cook for a further 10 minutes, or until the meatloaf is cooked through. Carefully lift the meatloaf onto a warmed serving platter and cover loosely with foil to rest.
Step 6
Place the roasting tin over a medium heat and simmer the cooking juices for a few minutes until reduced to about 100ml/3½fl oz. Stir in the soured cream and warm gently, stirring constantly. Season to taste with salt and pepper.
Step 7
Strain the sauce through a sieve into a small jug.
Author note
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