Herbed Meat Loaf

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 1lb spinach
  • 1lb lean pork
  • 4oz cooked ham
  • 1 heaped tablespoon chopped mixed herbs
  • 2oz onion
  • ½ garlic clove
  • 1 teaspoon salt
  • pinch of black pepper
  • ¼ teaspoon ground nutmeg
  • 1 egg


    Cook the spinach in as little liquid as possible, drain it and press it dry. Mince the pork finely, and chop the ham in small pieces. Grate the onion and crush the garlic clove. Mix together the spinach, pork, ham, herbs, onion and garlic and season with salt, pepper and nutmeg. Mix well with the egg. Put into a casserole or loaf tin, and cover. Put into a baking tin containing hot water which comes halfway up the dish. Bake at 350°F, 180°C, gas mark 4 for one hour. Cool for twenty-four hours before using.