Italian meatloaf
- Mary Cadogan
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Serves 4
Easy
Prep: 15 mins
Cook: 40 mins - 45 mins
A star rating of 4.7 out of 5.130 ratingsRate
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This great-value supper is delicious served with jacket potatoes, green beans and gravy
Freezable (Uncooked meatloaf can be frozen)
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Baked potato slices
A star rating of 4.8 out of 5.79 ratings
Ingredients
Nutrition
Units:
MetricUS
-
50g fresh white breadcrumbs
-
4 tbsp finely grated parmesan
-
500g pack lean minced beef
-
1 onion
finely chopped
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100g pancetta
chopped
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1 garlic clove
chopped
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1 egg
beaten
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1 tsp tomato purée
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Nutrition: per serving
- kcal411
- fat23g
- saturates10g
- carbs13g
- sugars3g
- fibre1g
- protein39g
- salt2.01g
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Method
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step 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.
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step 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.
Recipe from Good Food magazine, June 2010
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A star rating of 4.7 out of 5.130 ratings
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