Italian meatloaf

Italian meatloaf

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(91 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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yellsound
12th May, 2012
Note to self, don't use red onions, and consider frying tiny bit first to further disguise. Used chorizo successfully too.
sare1983
30th Apr, 2012
5.05
Lovely recipe, I added chorizo instead of pancetta, and I didn't think it really needed the gravy, because it's juicy enough
itsamee
15th Apr, 2012
3.05
The flavours in this weren't bad but I would certainly fry the pancetta first if I make this again and also add ome chopped parsley.
beckdixon
1st Apr, 2012
5.05
We really enjoyed this, followed the recipe as is but added dried oregano to the topping. Will definitely make again!
nixipix73
29th Mar, 2012
4.05
Very tasty and really easy to make. was a little bit greasy, but that may be the mince, all the family loved it and we had it warm with salad.
claire_harnwell
17th Mar, 2012
hi, im thinking of making this for dinner one night next week. My hubby is muslim so we dont eat pork. does any one think the lack of bacon or pancetta will make a major difference to the dish? if you have any suggestions as to what i can add instead that would be great. thanks!
cahollier
24th Feb, 2012
3.05
Sorry, will not make again as was just O.K. I wanted a change from shepherds pie or chilli but it was just not as nice.
tiggy-11
12th Feb, 2012
5.05
This meatloaf is lovely, so simple to make that my partner made it!!! he used bacon instead of pancetta & it turned out perfect.
dpclough
2nd Feb, 2012
5.05
Beautiful! Worked perfectly.
weaholt
31st Jan, 2012
3.05
This was ok, don't think I would rush to make it again.

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