Meatloaf, smoked brisket and sage

As a child, I feasted on caillettes. These are small patties of meat and pork liver which are presented in balls, rolled up in strainer. Some add greenery to it, but this was not the case in the part of Haute-Loire where I come from. It was without a doubt my favorite meat dish. Today, I rarely go back to Haute-Loire, but I still prepare some. I still like it so much. I’ll have to think about posting the recipe one of these days.

Meatloaf is of course very different in taste and texture. But I like it just as much. My recipe is largely inspired by that of Donna Hay. His book, The new classics is still one of my favorite books. In this recipe, the meatloaf has the particularity of being wrapped in slices of smoked breast. That’s what makes all the difference.
The recipe is very generous, but the great thing about meatloaf is that you can eat it hot or cold. The next day, I really like to sauté slices in a pan and use them in a burger.

Meatloaf, Smoked Brisket and Sage:

400g minced pork
400g minced veal
25 to 30 slices of very thin smoked bacon
1 onion
3 cloves of garlic
70 g of breadcrumbs
60g milk
2 eggs
1 tbsp old-fashioned mustard
a small bunch of sage
olive oil
salt pepper

Finely chop the onion and sauté for a few minutes in a little oil.
Add the finely chopped garlic and continue cooking for 1 minute.
To book.

Soak the breadcrumbs in the milk.

Line a cake tin with breast slices, overlapping them slightly. They should largely overflow on the sides.

Preheat the oven to 180°C.

Mix the minced meat, the cooked onion, the breadcrumbs, the eggs, the minced sage and the mustard. Season and mix.

Press the mixture into the mold.
Cover with the protruding breast slices.

Bake for approximately 35 minutes.
Then turn it over on a plate and continue cooking for about 15 minutes. The chest will brown like this.

Serve hot, warm, or cold.

To finish: the best is to ask your butcher to chop the meats.


If you don’t like sage, use rosemary or oregano…


I use a classic pyrex cake pan. It has to be big enough.


I love serving this meatloaf with a little homemade tomato sauce and hash browns.
The next day, eat it cold, or as I told you above, cut slices and fry them in the pan.

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