Name: Easy meatloaf with spaghetti & tomato sauce
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 6
Ingredients: 2 tbsp olive oil plus extra for greasing and drizzling; 2 onions finely chopped; 500g pork mince; 1 large egg; 75g fresh breadcrumbs; 15 sage leaves roughly chopped; 100g feta crumbled; 3 bay leaves 1 finely chopped; 680g jar passata; 600g spaghetti

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Easy meatloaf with spaghetti & tomato sauce

Easy meatloaf with spaghetti & tomato sauce

Charlie Clapp

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Serves 6

Easy

Prep: 15 mins

Cook: 50 mins

A star rating of 4.4 out of 5.27 ratingsRate

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Two classics combined, meatloaf flavoured with sage and feta plus pasta and tomato sauce - guaranteed to please

Freezable (meatloaf only)

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp olive oil

plus extra for greasing and drizzling
2 onions

finely chopped
500g pork mince
1 large egg
75g fresh breadcrumbs
15 sage leaves

roughly chopped
100g feta

crumbled
3 bay leaves

1 finely chopped
680g jar passata
600g spaghetti

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Nutrition: per serving

kcal641
fat18g
saturates6g
carbs83g
sugars10g
fibre6g
protein34g
salt0.8g

Method

step 1

Heat oven to 180C/160 fan/gas 4 and grease an ovenproof dish. Heat the oil in a large frying pan over a medium heat, add the onions, sizzle for 5 mins, then remove half and put in a large bowl with the mince, egg, breadcrumbs, sage, feta and chopped bay. Season well and mix. Shape into a long sausage shape and transfer to the greased dish. Put the remaining bay leaves on top, drizzle with a little more oil and put in the oven for 40-45 mins until cooked through.
step 2

Meanwhile, keep the remaining onions on a low heat in the pan. Cook for 2 mins, then increase the heat and pour in the passata with 70ml water. Bubble for 30 mins on a low heat, stirring often, or until the meatloaf is ready to come out of the oven. Season to taste.
step 3

Cook the spaghetti following pack instructions. When everything is ready, toss the spaghetti in the tomato sauce, slice the meatloaf and let everyone help themselves.

Recipe from Good Food magazine, July 2016

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A star rating of 4.4 out of 5.27 ratings

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