Italian meatloaf

Prep: 15 mins
Cook: 45 mins
Italian meatloaf
This recipe for meatloaf won't break the bank, is ideal for freezing and is great served with salad and jacket potatoes.

50g fresh white breadcrumbs

4 tbsp finely grated parmesan

500g pack lean minced beef

1 onion, finely chopped

100g pancetta, chopped

1 garlic clove, minced

1 egg, beaten

1 tsp tomato purée

Preheat oven to 170°C/325°F/Gas 3 for a fan oven or 180°C/350°F/Gas 4 for a conventional oven.

Line the sides and base of a 2lb loaf tin with thick greaseproof paper.

Combine 2 tbsp of the breadcrumbs and 2 tbsp of the Parmesan in a bowl and set aside.

Add the rest of the ingredients into a bowl with a sprinkling of salt and pepper and combine.

Push the mix into the loaf tin and top with the remaining crumb mix.

Bake for 40-45 mins until the top is golden and crunchy.

Cool in the tin for 5-10 minutes before lifting out and putting on a chopping board.

Slice and serve with salad and potatoes.


Preparation Time
15 minutes

Cooking Time
45 minutes

Main ingredients
Flour, Beef

Recipe Type
Dinner, Budget, Easy, Family Dinners, Kids Food, Quick Meals


Special Info
Gluten free, Nut free, Pregnant Mums

Level of Difficulty

For a gluten free version ensure to use gluten free breadcrumbs.

Other recipes you may like

Hello Mama!
Help us help you by allowing us and our partners to remember your device in cookies to serve you personalized content and ads.

We're on a mission to help our mums and their families thrive by informing, connecting and entertaining.

Join us in our mission by consenting to the use of cookies and IP address recognition by us and our partners to serve you content (including ads) best suited to your interests, both here and around the web.

We promise never to share any other information that may be deemed personal unless you explicitly tell us it's ok.

If you want more info, see our privacy policy.