Italian meatloaf

Italian meatloaf



  • 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
  • ¼ cup flat leaf parsley, chopped
  • 2 eggs, lightly beaten
  • ½ cup tomato paste
  • 2 cups dried breadcrumbs
  • salt and pepper
  • 1 jar pasta sauce


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.


  • This tastes great served with Italian-style beans and potatoes.
  • I discovered this recipe when I made the mix for meatballs and ended going out for dinner one night. I just popped it in the oven the next day. You can also cook this in the slow cooker for 4-6 hours on high.
  • I like to place some thick straps of foil underneath to lift the loaf out. If you can’t get pork and veal mince, chicken or beef mince will do fine.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand's best recipe finder.

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