Italian meatloaf

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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (86)

catbail's picture

Loved this. I don't keep parchment paper (not being a baker!), so just oiled the tin and lined the bottom and two short sides with an overhanging bit of double foil (also oiled) which made it very easy to lift out. Like others, softened the onions and also added finely chopped celery and carrot because they needed using up. Didn't add bacon or herbs, so it wasn't 'Italian', though I did use the parmesan. Such an easy mid-week meal, but looks as though you've made lots of effort!

CRBear's picture

Those who are worried about it being pink at the end of the stated cooking time- as others have said, this is the colour from the puree. If it is firm to the touch and hot through, you're good to go!

Cloiser's picture

Agree with all other comments:
Mixed herbs
Soften onions
1 hour
Cracker crumbs not bread
Kids and hubby loved it!!!

lseastwood's picture

Delicious meatloaf and so easy. Did 2 hungry adults for 2 meals. Agree with all other comments about cooking time - allow 90 mins.

lyoung29's picture

Extremely tasty, will be making again!
Fried up chopped, smoked streaky bacon instead of pancetta.
Added 1tsp of dried mixed herbs-defineately needed.
Had to increase cooking time to 90mins and cooked on 180fan.
Next time i will soften onions first as a little too crunchy.
1 egg plenty, no trouble with binding!

Hawie's picture

Can anyone tell me why it can't be frozen once cooked? The mince if have is already frozen so I need to cook it before freezing again, but why does it say can be frozen uncooked? I have made this many times and it's so easy and delicious. Never goes as far as it should as everyone wants more.

gail3man's picture

This meatloaf was very tasty. I adapted it to include ingredients I had at home by using granary bread crumbs, and smoked back bacon instead of pancetta. I also cooked it in a bain marie for about 1 hour 30 mins which kept it lovely and moist. I have always thought making a meatloaf would be very fiddly How wrong I was! This meat loaf was one of the easiest but tastiest meals I have ever made. All my family loved it!!

lyndielou's picture

this was very tasty, though too much onion for my husband. I made 2 and have frozen one uncooked. Next time I'll use less onion and more oregano

tillyfloss80's picture

Great little recipe, easy and tasty.
Served with the olive-oil baked potatoes which were lovely.

pumletpower's picture

Really tasty, maybe a tad salty due to the pancetta but I like it like that! Had with a side of roast garlic pumpkin and potato mash and beans.

DS16's picture

This was absolutely delicious!

It was the first time that I have made a meatloaf and was impressed at how incredibly easy the preparation was. Like other reviewers, I softened the onions first and added dried oregano.

I ate the meatloaf alone and should have served it with something as I ended up eating half of the whole meatloaf, it was that good!

caroljefferson's picture

My 14 year old son has been nagging me for ages to make meatloaf since tasting at a friends, this was my first attempt and I neednt have worried, turned out perfectly, needed 1 hour to cook, will become a favourite with three hungry blokes to feed!

damenga's picture

Really easy to make and very tasty, wife loved it.
Threw in some parsley and basil and it works fine.
Did not have tomato paste so used ketchup.
Cooked for 1 hour, let it rest or awhile and it sliced nicely.

frowne's picture

Loved this - so easy to make!

bailig's picture

Followed everyone's suggestions and softened the onions and added dried oregano - agree that it takes a lot longer to cook, at least an hour - but it turned out great.

kathrynv's picture

Simple to make, tasty to eat! Whole family loved it - and there were plenty of leftovers, even amongst us hearty eaters. Will be making again.

babs60's picture

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).

heatherfisher's picture

Loved this easy to make and tasted lovely!

jedianastasia's picture

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.

suzieq1601's picture

Seeeeriously delish & once the bread & parmesan are grated, v v easy! My 4 & 7 year olds lapped it up, as did my husband. Didn't need gravy as was very moist. I fancy inventing a pork version too! Definitely one for the regular list.


Questions (1)'s picture

Very disappointed with this recipe. It says 45 minutes to cook, at gas mark 5? Mine has been in the oven now for nearly 2 hours and is still raw in the middle. :( is there something iv done wrong?

Thanks Lisa

Tips (1)

elwina's picture

Read through all the tips, added the extra egg, used oregano, didn't have any tomato puree so used tomato sauce, did fry the pancetta and onion first, and yes it was lovely, yes I would make it again.