Cumberland loaf

    1 hour 40 min

    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.


    Cumberland, England, UK
    10 people made this

    Serves: 6 

    • 3 tablespoons brown sugar
    • 1 tablespoon orange marmalade
    • 75g tomato ketchup
    • 1 teaspoon prepared English mustard
    • 450g minced pork
    • 225g minced lamb
    • 225g minced rabbit
    • 1 duck egg
    • 1 duck egg yolk
    • 75ml milk
    • 75ml single 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

    Prep:20min  ›  Cook:1hr20min  ›  Ready in:1hr40min 

    1. Preheat the oven to 180 C / Gas 4. Lightly grease a large 900g loaf tin.
    2. In a saucepan over a medium heat, combine the brown sugar, marmalade, ketchup and mustard and 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. I like this sliced thick with thick wedges of Cheddar cheese, pickled onions, pickled beetroot and farmhouse chutney.

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