Italian meatloaf

Italian meatloaf

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(84 ratings)

Prep: 15 mins Cook: 40 mins - 45 mins


Serves 4
This great-value supper is delicious served with jacket potatoes, green beans and gravy

Nutrition and extra info

  • Uncooked meatloaf can be frozen

Nutrition: per serving

  • kcal411
  • fat23g
  • saturates10g
  • carbs13g
  • sugars3g
  • fibre1g
  • protein39g
  • salt2.01g
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  • 50g fresh white breadcrumbs
  • 4 tbsp finely grated Parmesan



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 500g pack lean minced beef
  • 1 onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 100g pancetta, chopped



    Pancetta is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong,…

  • 1 garlic clove, chopped
  • 1 egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1 tsp tomato purée


  1. 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.

  2. 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.

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Comments (85)

bonnierb's picture

Wonderful, cooked this evening. Just realised that I forgot to put the onion in. Still, tasted lovely though. Very quick to make especially with a 6 month old baby!

little_lauren's picture

I currently have this cooking away in the oven.....but its taking ALOT longer than 40-45 minutes! I've followed all instructions to the letter....smells good though. Hopefully it will taste good too when its done and not pink anymore.

little_lauren's picture

I currently have this cooking away in the oven.....but its taking ALOT longer than 40-45 minutes! I've followed all instructions to the letter....smells good though. Hopefully it will taste good too when its done and not pink anymore.

toniluvstoni's picture

Wow! Very tasty, very easy to make. I added a tsp mustard and a couple of dashes of Worcestershire sauce. It did take longer than recipe stated to cook though & I cooked it in a water bath too to even the heat out a bit. Gorgeous!

shellygoodall's picture

I would've sauteed the onions first had I known they'd still be kind of crunchy after 45 mins. Will know for again!

joeynana's picture

Amazingly easy, delicious and, best of all, my fussy kids love it!

rbarkhuysen's picture

Made this last night and it was delicious! Added some chopped parsley, dried oregano and some mild chilli powder and the whole family loved it. Will definitely be making it again!

cebryder's picture

really nice, wondered how something with so few ingredients could be rated so high but it's really a good way of using up mince! used bacon instead of pancetta and a nice cheddar as not a parmesan fan. will make again.

joanna1972's picture

This was fabulous!! I added dried oregano, basil and thyme as I felt it didn't sound herby enough for us and used more that the recommended tomato puree as we are tomato lovers! I also made it a day before and left it in the fridge over night, adding the bread crumb mix before popping in the oven, not sure if that added anything! Left overs with pesto couscous was taken into work for lunch the next day!

tramtrish's picture

Fantastic. Easy and delicious.

nickyperkins's picture

I was looking for something a little different to make and this hit the nail on the was scrummy and my family raved about it.

trudi-belle's picture

We had this for our evening meal last night - My husband and the baby 10 month - loved this. I can say this will feature in our household again. So simple, so delicious, so foolproof what more could you ask. Prepare, place in the oven, sit back while it cooks and then enjoy every forkfull.

julievalighton's picture

Really tasty, in fact probably the nicest meatloaf I've ever made. I made this into a medium sized meatloaf and 2 mini ones for lunch boxes, and I'm told it was as delicious cold, the next day. The only difference I made was to whizz parsley with the breadcrumbs and parmesan in the food processor. Definitely making again.....and again

andiet's picture

Made this last night for the first time. Great recipe, very easy (kids would probably love to help). Very tasty and some left over to have cold today. Definitely do again.

crothers's picture

Made this tonight and served with mustard mash, green beens, carrots, broccoli and gravy....It was lovely. Had no left overs, my 6 year old finished the leftovers! Kept recipe the same. Will definately be making again. Very easy to make.

jevidrian's picture

I made this last night for the family and it went down very well i know that cause my husband had seconds, i served it with roast potatoes and fresh veg, will be making it again soon.
For such few ingredients it tastes great.

ingevdh's picture

Very ordinary. Won't make it again.

schizofish's picture

Beautiful - my husband and kids wolfed it. I made it with bacon and strong cheddar instead of Parmesan and pancetta. We had it for Sunday lunch as a roast and they raved about it.

emsmith's picture

Absolutely delicious! The only change I made was (as per Fiona above) to swap pancetta for streaky bacon. Very flavoursome and a lovely texture. The leftovers were fantastic the following day in a meatloaf sub with some melted mozzarella and homemade tomato sauce. Will most definitely be adding this to my weekday family meal repertoire.

claireparnell's picture

Really lovely, didn't change anything. Simple to make, will definitely be having again.


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