Bolognaise Meatloaf
Created by ImPat on September 16, 2019
- Servings: 4
- Prep Time: 15m
- Cook Time: 70m
- Recipe #33342
Ingredients
- 100 grams dry angel hair pasta (short cut)
- 100 grams pancetta ham ( slices, chopped)
- 1 brown onion, coarsely chopped
- 1/2 cup basil leaves (fresh)
- 25 grams parmesan cheese (finely grated 1/3 cup)
- 50 grams mozzarella, coarsely grated 1/2 cup
- 50 grams rolled oats (1/2 cup)
- 1 kilogram ground pork (a mix of pork and beef mince specified)
- 1 egg
- 400 grams pasta sauce ( bolognaise pasta sauce)
- Fresh basil leaves, to serve
How to Make
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Step 1: Preheat oven to 180C/160C fan forced.
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Step 2: Line a large baking tray with baking paper.
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Step 3: Blanch pasta in a saucepan of salted boiling water for 1 minute and drain.
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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.
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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.
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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.
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Step 7: Heat remaining pasta sauce then spoon over meatloaf. Top with extra parmesan and extra basil to serve.
Nutritional Facts
- 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