Italian meatloaf

Italian meatloaf

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(98 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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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.
5th Nov, 2011
very, very nice. Took note of previous reviews, cooked for a lot longer. All gone tonight with 3 of of eating tonight. Think I will experiment with herbs next time as suggested.
4th Oct, 2011
I love this as it's easy, quick to prepare and is yummy. A great midweek dinner, I prepared it the morning before the school run and cooked it in the evening! YAY!!
18th Sep, 2011
Made as per recipe and enjoyed, especially by one of my 20month old twins who finished her portion and the bit that her brother left. Will repeat but probably add more herbs, tom puree and maybe use cheddar as well or instead of Parmesan on the top. I didn't have a loaf tin so just shaped to the right sort of loaf size, then supported with parchment paper and foil in a small roasting tray, a good variation of what to do with mince(in addition to chilli and bolognaise sauce!)
12th Sep, 2011
Thoroughly enjoyed by all. So much so that there were no leftovers. I too softened the onions, doubled the tomato puree and added oregano. Next time I will add some mushrooms. Took about an hour to cook and I will definitely be making it again.
5th Sep, 2011
Added finely chopped jalapeños, diced bell peppers and mushrooms, and this meatloaf was incredible. Made it with the suggested roast potato recipe, which were a huge hit. I also steamed some green beans, then I pan fryed them with parmesan and red chilli flakes. I left out the breadcrumbs for my gluten free wife, and it was still brilliant.
30th Jul, 2011
Sorry - forgot to add that the next time I would not cook with breadcrumbs and cheese because there was no need for the extra calories or flavour because it was flavoursome enough!


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