Bolognaise Meatloaf

4
Servings
15m
Prep Time
70m
Cook Time
1h 25m
Ready In


"From our Sunday newspaper The Sunday Times. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (529.5 g)
  • Calories 1167.2
  • Total Fat - 67.9 g
  • Saturated Fat - 25.2 g
  • Cholesterol - 490.6 mg
  • Sodium - 1246 mg
  • Total Carbohydrate - 44.7 g
  • Dietary Fiber - 7.1 g
  • Sugars - 7 g
  • Protein - 89.9 g
  • Calcium - 336.1 mg
  • Iron - 6.7 mg
  • Vitamin C - 6.3 mg
  • Thiamin - 2.3 mg

Step 1

Preheat oven to 180C/160C fan forced.

Step 2

Line a large baking tray with baking paper.

Step 3

Blanch pasta in a saucepan of salted boiling water for 1 minute and drain.

Step 4

Heat a non-stick frying pan over medium heat and cook the pancetta, stirring, for 3-5 minutes or until crisp and golden and then set aside to cool slightly.

Step 5

Place onion in a food processor and process until finely chopped and add pancetta, basil, parmesan, mozzarella and oats and process until well combined and now add mince, egg and 115 grams (1⁄2 cup) pasta sauce and pulse until just combined.

Step 6

Place mixture in a large bowl and toss through pasta and then place mixture on prepared tray and shape into a 12 x 34 cm log and bake for 1 hour or until cooked through.

Step 7

Heat remaining pasta sauce then spoon over meatloaf. Top with extra parmesan and extra basil to serve.

Tips & Variations


No special items needed.

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