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Italian Meatloaf


  • 80 g breadcrumbs
  • 90 g parmigiano reggiano (or other hard cheese) finely grated
  • 750 g minced beef
  • 1 large onion
  • 300 g pack unsmoked bacon chopped
  • 2 garlic cloves finely chopped
  • 1 large egg
  • 1 tbsp tomato puree


  1. Preheat oven to 180C/170C fan/gas5. Line a large loaf tin with strong tin foil.

  2. Mix 30g of breadcrumbs with 30g of grated cheese in a small bowl and set aside.

  3. In a large bowl mix the remaining ingredients with 1 tsp of ground black pepper. This is best done with your hands.

  4. Press the mixture into the tin, top with the breadcrumb mix and bake in the oven for 50mins.

  5. Carefully drain off any excess fat and allow to cool for 5mins.

  6. Remove from tin, slice and serve with roast potatoes and veg.