Italian meatloaf

Italian meatloaf

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(86 ratings)

Prep: 15 mins Cook: 40 mins - 45 mins

Easy

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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Ingredients

  • 50g fresh white breadcrumbs
  • 4 tbsp finely grated parmesan
    Parmesan

    Parmesan

    parm-ee-zan

    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
    Onion

    Onion

    un-yun

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

  • 100g pancetta, chopped
    Pancetta

    Pancetta

    pan-chet-ah

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

  • 1 garlic clove, chopped
  • 1 egg, beaten
    Eggs

    Egg

    egg

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

  • 1 tsp tomato purée

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.

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Comments, questions and tips

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Yaslana
22nd Nov, 2017
5.05
Loved this one. I added some dried oregano and used mature cheddar instead of Parmesan. I cooked for one hour and rested for 5 minutes before carving. This was really delicious and loved by the whole family.
lizleicester
16th Dec, 2016
5.05
I slightly altered this by not adding Parmesan (it needed to be dairy free), and not having any eggs. Luckily it still held together beautifully and tasted delicious.
catbail
10th Dec, 2016
5.05
I've commented before, but made this again tonight, and meant to say last time that I think 90 mins is way too long. I cook it for 45mins as the recipe says, and it's just fine, still lovely and moist but holds together. I rest it for about 10 mins before lifting out.
catbail
21st Oct, 2016
5.05
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
7th Mar, 2016
5.05
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
28th Oct, 2015
5.05
Agree with all other comments: Mixed herbs Soften onions 1 hour Cracker crumbs not bread Kids and hubby loved it!!!
lseastwood
19th Sep, 2015
3.8
Delicious meatloaf and so easy. Did 2 hungry adults for 2 meals. Agree with all other comments about cooking time - allow 90 mins.
lyoung29
1st Jun, 2015
3.8
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
29th Apr, 2014
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
14th Apr, 2014
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!!

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lisahume0@gmail.com
19th Nov, 2013
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
elwina
7th Oct, 2013
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.