Italian meatloaf

Italian meatloaf

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(86 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, questions and tips

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15th Feb, 2014
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
9th Feb, 2014
Great little recipe, easy and tasty. Served with the olive-oil baked potatoes which were lovely.
4th Oct, 2013
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
4th Aug, 2013
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!
13th Jul, 2013
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!
8th Jul, 2013
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.
1st Jul, 2013
Loved this - so easy to make!
12th Jun, 2013
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.
8th Mar, 2013
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.
21st Feb, 2013
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).


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