Cumberland Meatloaf

Cumberland Meatloaf

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An alternate take on meatloaf from the old English county of Cumberland and very tasty it is too! Enjoy with some veg on the side for a complete meal.


Serves: 6 

  • 3 tablespoons brown sugar
  • 1 tablespoon orange marmalade
  • 75g tomato sauce
  • 1 teaspoon prepared English mustard
  • 450g minced pork
  • 225g minced lamb
  • 225g minced rabbit
  • 1 duck egg
  • 1 duck egg yolk
  • 75ml milk
  • 75ml cream
  • 3 slices wholemeal bread
  • 1 large red onion, diced
  • 1 clove garlic, crushed
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon celery salt
  • 1 teaspoon smoked paprika
  • 1 teaspoon cayenne pepper
  • 1 tablespoon dried sage
  • 2 tablespoons chopped fresh chives
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon dried mustard powder
  • 1 vegetable stock cube

Preparation:20min  ›  Cook:1hour20min  ›  Ready in:1hour40min 

  1. Preheat the oven to 180 degrees C. Lightly grease a large 900g loaf tin.
  2. In a saucepan over a medium heat, combine the brown sugar, marmalade, tomato sauce and mustard then stir until well mixed together. Remove from the heat.
  3. Into a large mixing bowl combine the remainder of the ingredients and mix thoroughly until everything is incorporated. Transfer the mixture to the prepared loaf tin and pour over the marmalade mixture.
  4. Bake in the preheated oven for 70 to 80 minutes until the meat is no longer pink. Remove from the oven and serve.


If you can't get hold of rabbit then chicken will do.

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