Cottagers' Meatloaf
Submitted by Damnation
A hearty British-style meatloaf of pork, pig’s liver, and bacon with grated carrot, lemon zest, and herbs. Baked in a water bath and served cold the next day for the richest flavor.
YIELD
8 servingsPREP
20 minCOOK
2 hrsREADY
2 hrsThis isn’t your usual American meatloaf served hot with ketchup on top. This is the British countryside version: dense, savory, and best eaten cold after a night in the fridge.
Pork, pig’s liver, and bacon are minced together by hand, then mixed with grated carrot, breadcrumbs, green pepper, and a bright hit of lemon juice and zest that cuts through the richness.
Thyme and marjoram give it that unmistakable herbaceous quality, and bay leaves pressed into the domed top infuse the loaf as it bakes.
The water bath method keeps the meat incredibly moist through the full 90-minute bake. Let it cool, pour off the juices, and leave it overnight so the flavors meld into something truly special.
Slice it thick and serve with pickles, chutney, and crusty bread for a proper cold supper.
Chef Tips
- Fry a small nugget of the mixture before baking to taste-test your seasoning. Once it’s in the tin, there’s no going back
- Mince the meats fairly fine so the loaf holds together without being pasty
- Line the tin with greaseproof paper and oil it well. This loaf needs to unmold cleanly
- The overnight rest isn’t optional. The flavors genuinely improve and the texture firms up for clean slicing
Ingredients
Directions
Mince the meats fairly finely, grate the carrot and chop the onion and green pepper very finely.
Mix all the ingredients very thoroughly with your hands and season well with salt and pepper.
Fry a small nugget to check seasoning and adjust to taste.
Oil a 2 lb loaf tin, line with greaseproof paper and oil again.
Pack the mixture into the tin.
Press it down well, dome the top of the meat nicely and press 2 or 3 bay leaves on top.
Cover the tin with foil.
Stand it in a roasting pan and pour in enough boiling water to come halfway up the sides of the loaf tin.
Bake at 350℉ (180℃) F for 1 hour.
Reduce temperature, remove foil lid and bake for a further 30 minutes.
Cool the cooked meatloaf for 30 minutes, then tilt the tin and pour off the juices.
Set aside in a cold place overnight before serving to allow flavours to blend and mature.
Comments
