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Place 1 ½ pounds ground pork meat in a large mixing bowl, then add ⅔ cup milk, ½ cup breadcrumbs, 2 eggs, and 4 cloves garlic. Season with 2 teaspoons salt and 2 teaspoons dried marjoram.
Combine the mixture coarsely with a fork, then mash it with your hands to a smooth, almost mushy mass. Thoroughly yet quickly knead the mixture with your fingers. The finished meat mixture should remain cold, not too warm from processing.
If you are unsure if the meatloaf mixture is properly seasoned, fry a small patty in a pan and taste it. Adjust the seasoning to your liking if necessary.
Shape the mixture into loaves, banging them lightly on the work surface to help the meat settle and remove any air bubbles. If the meat sticks to your hands, rinse them with cool water.
Form the meatloaves into a nice shape again and transfer them to a baking pan. Pour a little water over them and bake for 1 hour in an oven preheated to 360 °F.
From time to time, baste the meatloaf with the drippings or add about half a cup of water if the liquid in the pan evaporates. Basting during baking ensures a golden and crispy surface on the meatloaf.