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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16th May, 2011
I currently have this cooking away in the oven.....but its taking ALOT longer than 40-45 minutes! I've followed all instructions to the letter....smells good though. Hopefully it will taste good too when its done and not pink anymore.
10th May, 2011
Wow! Very tasty, very easy to make. I added a tsp mustard and a couple of dashes of Worcestershire sauce. It did take longer than recipe stated to cook though & I cooked it in a water bath too to even the heat out a bit. Gorgeous!
9th May, 2011
I would've sauteed the onions first had I known they'd still be kind of crunchy after 45 mins. Will know for again!
7th May, 2011
Amazingly easy, delicious and, best of all, my fussy kids love it!
2nd May, 2011
Made this last night and it was delicious! Added some chopped parsley, dried oregano and some mild chilli powder and the whole family loved it. Will definitely be making it again!
28th Apr, 2011
really nice, wondered how something with so few ingredients could be rated so high but it's really a good way of using up mince! used bacon instead of pancetta and a nice cheddar as not a parmesan fan. will make again.
28th Apr, 2011
This was fabulous!! I added dried oregano, basil and thyme as I felt it didn't sound herby enough for us and used more that the recommended tomato puree as we are tomato lovers! I also made it a day before and left it in the fridge over night, adding the bread crumb mix before popping in the oven, not sure if that added anything! Left overs with pesto couscous was taken into work for lunch the next day!
26th Apr, 2011
Fantastic. Easy and delicious.
1st Apr, 2011
I was looking for something a little different to make and this hit the nail on the was scrummy and my family raved about it.
25th Mar, 2011
We had this for our evening meal last night - My husband and the baby 10 month - loved this. I can say this will feature in our household again. So simple, so delicious, so foolproof what more could you ask. Prepare, place in the oven, sit back while it cooks and then enjoy every forkfull.


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