This traditional “Cottagers” meatloaf is a testament to resourceful cooking, blending lean pork belly and pig’s liver with hearty vegetables for a dense, flavorful loaf. The addition of grated carrot and onions provides natural sweetness and moisture, while the liver adds a rich, earthy depth that defines this international-style dish. Baked slowly in a water bath, the result is tender and moist, with flavors that intensify as they rest. It’s an economical yet satisfying meal perfect for family dinners or when you want to stretch ingredients without sacrificing taste. Serve warm or chilled for a robust, home-style experience.
Cottagers Meatloaf
Description
This traditional "Cottagers" meatloaf is a testament to resourceful cooking, blending lean pork belly and pig's liver with hearty vegetables for a dense, flavorful loaf. The addition of grated carrot and onions provides natural sweetness and moisture, while the liver adds a rich, earthy depth that defines this international-style dish. Baked slowly in a water bath, the result is tender and moist, with flavors that intensify as they rest. It&# 226;ÂÂs an economical yet satisfying meal perfect for family dinners or when you want to stretch ingredients without sacrificing taste. Serve warm or chilled for a robust, home-style experience.Ingredients
Directions
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Preheat your oven to 350ðF (180ðC). Prepare a 2-pound loaf tin by oiling it, lining with greaseproof paper, and oiling again.
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Finely mince the lean belly pork, pig's liver, and lean green streaky bacon. Ensure the meat is processed fairly finely for a consistent texture.
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Grate the carrot and very finely chop the onions and green pepper. Mince the garlic clove and chop the fresh parsley.
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In a large mixing bowl, combine the minced meats, grated carrot, chopped vegetables, fresh brown breadcrumbs, crushed garlic, chopped parsley, lemon juice, lemon zest, dried thyme, and dried marjoram.
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Mix all ingredients thoroughly by hand until well combined. Season generously with salt and pepper.
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Fry a small nugget of the mixture in a pan to test the seasoning. Adjust salt and pepper to taste if necessary, then mix back into the main batch.
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Pack the meat mixture firmly into the prepared loaf tin. Press it down well to remove air pockets and shape the top into a nice dome.
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Press 2 or 3 bay leaves onto the top of the meatloaf. Cover the tin tightly with aluminum foil.
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Place the loaf tin inside a larger roasting pan. Pour boiling water into the roasting pan until it reaches halfway up the sides of the loaf tin.
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Bake in the preheated oven at 350ðF (180ðC) for 1 hour.
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Reduce the oven temperature to 325ðF (160ðC). Remove the foil lid from the loaf tin and bake for a further 30 minutes until cooked through and lightly browned.
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Remove from the oven and let the meatloaf cool in the tin for 30 minutes. Tilt the tin to pour off any excess juices.
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Allow the meatloaf to cool completely, then refrigerate overnight. This resting period allows the flavors to blend and mature. Slice and serve chilled or at room temperature.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 1918.5kcal
- % Daily Value *
- Total Fat 91.0g140%
- Saturated Fat 29.6g148%
- Cholesterol 572.9mg191%
- Sodium 3741.6mg156%
- Total Carbohydrate 137.2g46%
- Dietary Fiber 16.0g64%
- Sugars 11.8g
- Protein 131.9g264%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
