J Baker's Traditional Italian Meatloaf

  • Prep time
  • Cook time
  • Difficulty medium
  • Serves 6-8
minced beef

Ingredients

  • For the Meatloaf:
  • 250ml Milk
  • 6 Slices Crusty Bread
  • 1 Kilo Coarsely Minced Beef
  • 200 G Grated Parmesan
  • Handful Chopped Flat-Leaf Parsley
  • 1 Tablespoon Italian Seasoning
  • 2 Teaspoon Sea Salt
  • Freshly Ground Black Pepper
  • 4 Whole Free Range Eggs
  • 12 Thin Pancetta Slices
  • Tomato Sauce:
  • 2 Cans Chopped Plum Tomatoes, Drained
  • 50 G Soft Brown Sugar
  • 1 Teaspoon Colman’s Mustard Powder
  • 1 Pinch Of Cayenne Pepper
  • 2 Dashes Lea & Perins Worcestershire Sauce

For the Tomato Sauce

  1. Put the tomatoes into a pan and add the brown sugar, dry mustard and cayenne pepper and splash in the Worcestershire sauce.
  2. Bring to a boil and take off heat.
  3. Stir the mixture until well combined.

For the Meatloaf

  1. Pour the milk over the bread and allow it to soak for several minutes.
  2. Place the minced beef, milk-soaked bread, Parmesan, parsley, seasoning, salt and black pepper in a large mixing bowl.
  3. Add the eggs, then with clean hands, mix the ingredients until well combined.
  4. Next, pour one-third of the sauce over the top of the meatloaf.
  5. Line a loaf tin with the pancetta
  6. Press the meat loaf mixture into the tin and layer the excess pancetta across the top leaving a 1-inch gap to top with tomato sauce
  7. Sit the meat loaf in a roasting tray one third full of hot water
  8. Place in a pre-heated oven 185 oc and cook for 1 hour 30 minutes topping up with extra sauce every 30 minutes or so, when probed the core temperature must be a minimum 75 oc
  9. Allow to rest for 10 minutes before serving
  10. Serve with remaining tomato sauce and lots of mashed potato