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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1st Apr, 2012
We really enjoyed this, followed the recipe as is but added dried oregano to the topping. Will definitely make again!
29th Mar, 2012
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.
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!
24th Feb, 2012
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.
12th Feb, 2012
This meatloaf is lovely, so simple to make that my partner made it!!! he used bacon instead of pancetta & it turned out perfect.
2nd Feb, 2012
Beautiful! Worked perfectly.
31st Jan, 2012
This was ok, don't think I would rush to make it again.
16th Jan, 2012
This was delicious,would agree with other people though that it took longer to cook. Mine took around 1 and half hours. I also had bother with the meatloaf crumbling when cutting it,maybe i need to add another egg although it didn't distract from the taste.
11th Dec, 2011
Very simple method - I only used 400g of mince and smoked bacon- which possiably had too much water in. But great budget meal. Whizzed up some rosemary with the bread crumbs as i had some from another recipe. New favorite!
30th Nov, 2011
As lots of people have said - what leftovers, there were 3 of us eating and the meatloaf just vanishes. Have served with jacket potatoes, the olive oil baked potatoes which I thought were too salty and roast potatoes as a budget sunday dinner. Always enjoyed. As suggested fry off onions first and add oregano. Not fans of parmesan so use cheddar and bacon as have that in fridge.


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