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 has worked in publishing and media in one form or another for around 25 years. He's a voracious reader, word spinner and art, writing, design, painting, drawing, travel and photography enthusiast. You'll often find him roaming through galleries or exploring the streets of his beloved Melbourne and surrounding suburbs, sketchpad or notebook in hand, smiling.


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