Italian meatloaf
By Mary Cadogan
Cooking time
Prep: 15 mins Cook: 40 mins - 45 minsSkill level
EasyServings
Serves 4This great-value supper is delicious served with jacket potatoes, green beans and gravy
Nutrition and extra info
Additional info
- Uncooked meatloaf can be frozen
Nutrition per serving
- kcalories
- 411
- protein
- 39g
- carbs
- 13g
- fat
- 23g
- saturates
- 10g
- fibre
- 1g
- sugar
- 3g
- salt
- 2.01g
Ingredients
- 50g fresh white breadcrumbs
- 4 tbsp finely grated parmesan
- 500g pack lean minced beef
- 1 onion, finely chopped
- 100g pancetta, chopped
- 1 garlic clove, chopped
- 1 egg, beaten
- 1 tsp tomato purée
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Method
- Heat oven to 190C/170C fan/gas 5. Line the long sides and base of a 2lb loaf tin with double thickness baking parchment. Mix 2 tbsp each of the breadcrumbs and Parmesan in a small bowl and set aside. Tip all the remaining ingredients into a large bowl with a good shake of salt and pepper and mix well – hands are the best for this job.
- Press the mixture into the loaf tin and sprinkle with the reserved crumb mix. Bake for 40-45 mins until the top is golden and crunchy. If the top does not colour in the oven, pop the tin under the grill and brown the top for 5 mins. Cool in the tin for 5 mins, then lift out using the parchment and put on a board. Slice and serve with potatoes and green beans.
Recipe from Good Food magazine, June 2010
Comments, questions and tips
Comments
Very tasty. Used a combination of streaky bacon & pepperoni type sausage slices & added an extra egg as the ones I have are quite small. Also used crushed crackers instead of breadcrumbs. (Have used crushed crackers on numerous occasions where breadcrumbs are needed for recipes like burgers, meatballs etc).
Simple, very easy, and very flavourful and tasty results!
I'm pleased with how easy and customisable this is, and how versatile. I used a bit too much seasoning and other ingredients for the amount of beef mince I had (comes in 440g packs) so mine was a bit overpowering and next time I will modify accordingly.
Still very pleased with the results though, and thinking about having the leftovers broken up in pasta sauce with spaghetti.
