What was written on your shopping list?
IIRC, folks in Ireland & the UK call it “minced” rather than ground.
I’ve even seen references just to “mince” as a noun meaning minced meat - possibly “mince” usually refers to minced/ground beef, but I could just be making assumptions there.
And my favorite recipe using ground pork will follow in just a moment…
Here it is. Spicy Chicken & Vegetable Bundles.
Don’t let the recipe title fool you. I always use groundpork instead of ground chicken. I also usually use leaf lettuce instead of cabbage. I find it easier to work with.
I was wondering if ‘minced’ meant it was in even tinier pieces that ground meat, actually. Like minced onion versus onion flakes… minced onion is smaller, right? 
If you want something simple, try pork tacos! Or, for that matter, pork enchiladas.
Mmmmmmmm… pork tacos …
Oh gosh! Thanks everyone. Loads of ideas now.
What I asked for was “500g red meat e.g. mince, pork or lamb”.
He read it as minced pork or lamb. Lamb would have been easy because I’d have made moussaka, I’d have made chilli or bolognese with beef. Since I don’t use minced pork I was sort of :smack: 
but now I have lots of options.
Mince here usually meaning minced (ground) beef while mincemeat is the sweet suet and raisin stuff in mince pies. It is called "minced " meat because it it passed through a mincer, I have no idea why mincemeat for mince pies is called “mincemeat”, as it is neither minced nor meat.
I don’t know what meatloaf is, it seems to be an American/Canadian thing.
Anyone got a simple recipe?
Meatloaf is essentially a large, savory seasoned hamburger that one bakes in a loaf pan and then cuts into slices for eating. It’s great served hot the night of making, often with mashed potatoes on the side (It would be *fantastic *with colcannon). It’s also great the next day, cold, sliced and served on hearty bread for sandwiches. Hot or cold, make sure your slices are at least 1/2 inch thick.
Everyone has their own recipe, and duels have been fought over who’s mom’s meatloaf is better. Essentially, what you need is meat, binder, and seasonings. Most people also add a filler, such as bread crumbs, rolled oats or crushed cereal.
Here’s my recipe:
1.5 to 2 pounds ground meat. beef and pork together is good. lamb, beef and pork together is divine
1 medium onion, diced OR one packet of onion soup mix
handful (1/2 cup, maybe?) of uncooked rolled oats or 3/4 cup of breadcrumbs (I have no idea if steel cut or “Irish” oats are substitutable, sorry.)
2 eggs
1/2 tsp each of thyme, allspice, marjoram, and white pepper
1 tsp salt, or more to taste
squeeze of prepared yellow mustard
3 splashes of Worchestershire sauce (if I had it, I’d throw in some HP as well.)
Put the whole works in a large mixing bowl, wash your hands well and then use your fingertips to smoosh the whole shebang together into an amorphous mass. Place into a 10 inch loaf pan and bake at 325 until the interior temp is at 155.
My husband likes it glazed, which is simply a 4 ounce can of tomato sauce poured over the top about 10 minutes into the cooking process.
Here’s an unbelievably fantastic meatloaf from Alton Brown. Not as good as mine, of course, but fancier. 
As WhyNot said, meatloaf is just meat, binder, flavorings. Baked up and sliced.
I sautee some onion and diced celery and add it to the mix, and I use “Italian” style breadcrumbs which include grated Parmesan cheese (Parm is a good binder instead of breadcrumbs if you are eating a low-carb diet). I also like about a half can (2 TBSP) of tomato paste in there. If the meat is really lean – not that pork generally is – sometimes I add a dollop of sour cream.
You can find a thousand billion recipes on www.allrecipes.com but WhyNot’s is as good as any for a starting point. Typical meatloaf recipes make a lot of meatloaf, but you can freeze it in slices for later use.
Oh, and mincemeat for pies did used to contain beef heart, back in the day, and mince can mean “chopped finely” which usually the ingredients for mincemeat are. So you see, it’s both mince AND meat. Shows what you lot know on the other side of the pond.