Serves 10



Like a bat outta hell, I'll be gone when the morning comes!

No, but seriously, this is such an amazing dish that is bound to make it in your top five! It's definitely a labour of love, but I have one key piece of advice for you: keep the portion for freezing back in the kitchen. Maybe we're just crazy gannets for the meatloaf in our house, but I've still never managed to keep back the second portion. Bunch of fatties, the lot of us.

50 min

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  • jacket potatoes - 1 per person
  • 4 tbsp oiive oil
  • 125g breadsticks
  • 100g frozen onion
  • 50g frozen garlic
  • 1kg minced beef
  • 2 eggs
  • 2 tbsp dijon mustard
  • 1 tbsp dried oregano
  • 2 x 400g tins chopped tomatoes
  • 2 tbsp balsamic vinegar
  • 2 tsp smoked paprika
  • 150g diced pancetta
  • salad leaves
  • 1 lemon
  • butter or spread


  1. Preheat oven 220ºc
  2. Microwave the jacket potatoes for 10 mins before transferring into the preheated oven
  3. Dig out two high-sided roasting tins and oil tins
  4. Crush or whizz the breadsticks down to imperfect crumbs
  5. In a large mixing bowl, combine breadstick crumbs with frozen onions, frozen garlic, minced beef, eggs, mustard and oregano - add seasoning if you prefer
  6. Using your hands ,mix the ingredients, shape a loaf into each of the oiled tins and bake in the oven for 30 mins
  7. Once 20 mins is up, bring the loaves out of the oven. Top each loaf with a tin of chopped toms, mixing in the balsamic and smoked paprika. Top each loaf with diced pancetta and return to the oven for final 20 mins
  8. Serve one meatloaf with jacket spuds, butter, & salad leaves. Cool the second one to freeze for next week
  9. ENJOY!



330 cal


17 g


10 g


27 g
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