Italian meatloaf


500g beef mince

50g fresh white breadcrumbs

4 tbsp finely grated parmesan

1 onion, finely chopped

100g pancetta, chopped

1 garlic clove, chopped

1 egg, beaten

1 tsp tomato puree


Heat oven to 190C/170 fan/gas 5. Line the long sides and base of a 2lb loaf tin with baking parchment.

Mix 2 tbsp each of breadcrumbs and parmesan in a small bowl and set aside. Tip all the remaining ingredients into a large bowl with a good pinch of salt and pepper and mix well.

Press the mixture into the loaf tin and sprinkle with the reserved breadcrumb mix. Bake for 40-45 minutes until the top is golden and crunchy.

Cool in the tin for 5 minutes, then lift out using the parchment and place on a board. Slice and serve with potatoes and green beans

Source: BBC Good Food Magazine (June 2010 issue)

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The Well Hung Meat Company

Ellacott, Bratton Clovelly,
Okehampton, Devon, EX20 4LB
Tel: 01364 643 087

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