Italian meatloaf

Italian meatloaf

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(75 ratings)

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Cooking time

Prep: 15 mins Cook: 40 mins - 45 mins

Skill level

Easy

Servings

Serves 4

This 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 info

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

  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.

Recipe from Good Food magazine, June 2010

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Comments

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janerollinson's picture
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This was really really lovely! Very easy to make and tasted gorgeous! My partner and 6 year old son loved it and had the leftovers the next day for their packed lunches. Will definitely make again.

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