pork meatloaf
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5 from 6 votes
This pork meatloaf is loaded with tender spinach, juicy tomatoes and oozy mozzarella cheese, then wrapped in streaky bacon before being baked until golden.
This is a great alternative option for Sunday lunch served with a hearty salad or a portion of steamed green beans.
Prep Time33 mins
Cook Time54 mins
Total Time1 hr 27 mins
Course: Main Course
Cuisine: American
Keyword: Bacon, Meatloaf, Pork
Servings: 4 people
Calories: 491kcal


  • 500 g minced pork (ground pork)
  • 10 streaky bacon rashers (strips)
  • 2 tsp oregano
  • 2 cloves garlic minced
  • 45 g baby spinach
  • 1 small egg
  • 1 tbsp extra virgin olive oil
  • 85 g mozzarella cheese grated
  • 135 g tinned tomatoes chopped
  • ½ medium red onion finely diced
  • salt and pepper to season


  • Heat the olive oil in a frying pan (skillet) over a low/medium heat. Add the onion and sweat until tender, then add the garlic, cooking gently until fragrant. Set aside to cool.
  • Whilst the onion is cooling, add the pork to a mixing bowl along with the oregano, a generous pinch of salt and pepper and the egg. Once cooled, add the onion and garlic.
  • Use your hands to thoroughly combine the ingredients together.
  • Lay a large square of cling film over a work surface. Turn the pork mixture out onto the work surface and press into a wide rectangle about 1cm thick. You will be rolling the meatloaf lengthways so make sure the rectangle is wide enough to hold the filling once rolled.
  • Scatter the spinach lengthways across the centre of the pork. Spoon over the chopped tomatoes and scatter over the mozzarella.
  • Carefully lift the furthest edge of the cling film over towards you, rolling the pork into a tight log shape with the filling securely inside. Overlap the edges of the pork and pinch together so that it is well sealed.
  • Wrap tightly in the cling film and refrigerate for 20 minutes.
  • Preheat the oven to 180°C (350°F) or 160°C (325°F) for fan assisted.
  • Carefully remove the meatloaf from the cling film and transfer to a loaf tin – reshaping if necessary.
  • Taking one strip at a time, lay the bacon over the meatloaf so that it is slightly overlapping, tucking the ends underneath the meatloaf.
  • Transfer to the oven for 30 minutes.
  • Increase the oven temperature to 200 degrees Celsius or 180 for fan assisted and bake for a further 20 minutes, or until the meatloaf is completely cooked through and the bacon is crisp and golden.


Calories: 491kcal | Carbohydrates: 5g | Protein: 47g | Fat: 31g | Fiber: 2g

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