Ingredients
500g pork mince
500g veal mince
1 brown onion
finely diced
2 tbsp dried Italian herb mix
4 cloves garlic
crushed
1 cup parmesan cheese
finely grated
1 cup flat leaf parsley
chopped
2 eggs
lightly beaten
1 cup tomato paste
2 cups dried breadcrumbs
salt and pepper
1 jar pasta sauce
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Equipment
- 1 large loaf tin
- 1 baking paper
- 1 large bowl
Instructions
- Preheat oven to 160°C. Line a large loaf tin with baking paper and set aside.
- Place all ingredients except for the pasta sauce into a large bowl and, using cleans hands, mix together thoroughly.
- Form a rough loaf shape and push into the tin. Bake for 55-60 mins.
- Warm pasta sauce and pour over meatloaf before serving.
Notes
Tip
This tastes great served with Italian-style beans and potatoes.
Tip
You can also cook this in the slow cooker for 4-6 hours on high.
Tip
I like to place some thick straps of foil underneath to lift the loaf out.
Variation
If you can’t get pork and veal mince, chicken or beef mince will do fine.
