Classic Italian Meatloaf

Simple yet satisfying, our Classic Italian Meatloaf uses fresh garlic, flat parsley and basil to make a mighty fine Mediterranean-inspired meal. It’s an inexpensive dinner that can also be sliced for sangas during the week.

Serves: Four

Time: 1 & 1/2 hours


  • 2kg beef mince
  • 1/2 medium yellow onion, finely minced
  • 2 cloves fresh garlic, finely minced
  • 1 cup Italian bread crumbs
  • 3/4 teaspoon sea salt
  • 1/4 teaspoon black pepper, freshly ground
  • 1/2 tablespoon fresh basil, finely chopped
  • 1 tablespoon continental parsley, chopped
  • 1/3 cup Worcestershire sauce
  • 1/4 cup tomato sauce, plus an additional 1/3 cup to brush on top
  • 1 whole egg, beaten


Preheat oven to 180’C. Lightly grease a foil-lined sheet pan.
In a large bowl, mix all ingredients by hand until well combined.

Place mixture onto prepared pan and mould into a loaf shape. Bake for 20 minutes, then brush the meatloaf with 2/3 of the tomato sauce. Bake for another 20 minutes, then brush with the rest of the tomato sauce and bake for a further 15 minutes. Remove the meatloaf and leave to rest for 10-15 minutes. Serve with a side of pasta and tomato sauce, or with mash potatoes and your favourite veggies.

Written by Leon Della Bosca

Leon Della Bosca is a voracious reader who loves words. You'll often find him spending time in galleries, writing, designing, painting, drawing, or photographing and documenting street art. He has a publishing and graphic design background and loves movies and music, but then, who doesn’t?


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