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.

Serves
4

Preparation Time
15 minutes

Cooking Time
45 minutes

Main ingredients
Flour, Beef

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

Cuisine
Italian

Special Info
Gluten free, Nut free, Pregnant Mums

Level of Difficulty
Easy

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

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