Easy Meatloaf with Spaghetti and Tomato Sauce Recipe
Introduction
This easy meatloaf served with spaghetti and a rich tomato sauce is a comforting family favorite. Combining flavorful pork mince with herbs and feta, it’s a hearty one-dish meal perfect for weeknights or casual dinners.
Ingredients
- 2 tbsp olive oil, plus extra for greasing and drizzling
- 2 onions, finely chopped
- 500g pork mince
- 1 large egg
- 75g fresh breadcrumbs
- 15 sage leaves, roughly chopped
- 100g feta, crumbled
- 3 bay leaves, 1 finely chopped
- 680g jar passata
- 600g spaghetti
Instructions
- Step 1: Heat the oven to 180C/160 fan/gas 4 and grease an ovenproof dish with olive oil.
- Step 2: Heat 2 tablespoons of olive oil in a large frying pan over medium heat. Add the finely chopped onions and cook for 5 minutes until softened. Remove half the onions from the pan and place them in a large bowl.
- Step 3: Add the pork mince, egg, fresh breadcrumbs, roughly chopped sage, crumbled feta, and finely chopped bay leaf to the bowl with the onions. Season well with salt and pepper, then mix thoroughly to combine.
- Step 4: Shape the mixture into a long sausage shape and transfer it to the greased ovenproof dish. Place the remaining whole bay leaves on top, drizzle with a little olive oil, and bake in the oven for 40-45 minutes until cooked through.
- Step 5: While the meatloaf bakes, keep the remaining onions in the frying pan on low heat. Cook for 2 minutes, then increase the heat and pour in the passata along with 70ml of water.
- Step 6: Let the tomato sauce bubble gently for about 30 minutes, stirring often, until the meatloaf is ready to come out of the oven. Season the sauce to taste.
- Step 7: Cook the spaghetti according to the package instructions until al dente.
- Step 8: Toss the cooked spaghetti in the tomato sauce to coat well. Slice the meatloaf and serve alongside the saucy spaghetti, letting everyone help themselves.
Tips & Variations
- For extra flavor, add a teaspoon of dried oregano or chili flakes into the meat mixture.
- Try swapping pork mince for beef or a mix of beef and pork.
- Use gluten-free breadcrumbs and pasta to make this dish gluten-free.
- If feta is unavailable, substitute with ricotta or goat cheese for a creamy texture.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop until warmed through. You can also freeze the cooked meatloaf and sauce separately for up to 2 months; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this meatloaf ahead of time?
Yes, you can prepare the meatloaf mixture and assemble it in the dish the day before. Keep it covered in the fridge and bake when ready.
What is the best way to tell if the meatloaf is cooked through?
The meatloaf is cooked when it reaches an internal temperature of 70°C (160°F) and the juices run clear. The baking time of 40-45 minutes usually ensures it’s fully cooked.
PrintEasy Meatloaf with Spaghetti and Tomato Sauce Recipe
This easy meatloaf recipe pairs a flavorful pork meatloaf studded with sage and tangy feta cheese with a rich homemade tomato sauce and classic spaghetti. Baked to perfection and served with a hearty spaghetti tossed in the savory sauce, this comforting meal is simple to prepare and perfect for a satisfying family dinner.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4–6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Ingredients
Meatloaf Ingredients
- 2 tbsp olive oil, plus extra for greasing and drizzling
- 2 onions, finely chopped
- 500g pork mince
- 1 large egg
- 75g fresh breadcrumbs
- 15 sage leaves, roughly chopped
- 100g feta, crumbled
- 3 bay leaves, 1 finely chopped
Tomato Sauce Ingredients
- 680g jar passata
- 70ml water (added to sauce)
Pasta
- 600g spaghetti
Instructions
- Prepare and brown onions: Preheat your oven to 180C/160 fan/gas mark 4 and grease an ovenproof dish with olive oil. Heat 2 tablespoons of olive oil in a large frying pan over medium heat. Add the finely chopped onions and sauté for 5 minutes. Remove half of the onions and transfer them into a large bowl.
- Make the meatloaf mixture: To the bowl with the onions, add the pork mince, large egg, fresh breadcrumbs, chopped sage leaves, crumbled feta, and the finely chopped bay leaf. Season with salt and pepper, and mix all ingredients well until combined.
- Shape and bake the meatloaf: Shape the mixture into a long sausage shape and place it in the greased ovenproof dish. Place the remaining whole bay leaves on top of the meatloaf, drizzle with a little extra olive oil, and bake in the preheated oven for 40-45 minutes until cooked through.
- Prepare the tomato sauce: Meanwhile, return the remaining sautéed onions to the frying pan and cook over low heat for 2 minutes. Increase the heat slightly, add the jar of passata along with 70ml of water, and simmer gently for about 30 minutes, stirring occasionally until thickened and ready when the meatloaf is done. Season the sauce to taste.
- Cook the spaghetti: Cook the spaghetti according to the package instructions until al dente. Drain the spaghetti once cooked.
- Serve: Toss the cooked spaghetti in the tomato sauce to coat evenly. Slice the meatloaf and serve alongside or on top of the spaghetti, allowing everyone to help themselves to this comforting meal.
Notes
- Ensure the meatloaf is cooked through by checking the internal temperature reaches 71°C (160°F).
- Fresh breadcrumbs can be made by processing fresh bread in a food processor if unavailable.
- For a richer sauce, you can add a pinch of sugar if the passata is too acidic.
- Sage and feta add a unique flavor; feel free to substitute with other herbs or cheeses if preferred.
- Let the meatloaf rest for a few minutes after baking before slicing to retain juices.
Keywords: meatloaf, spaghetti, tomato sauce, pork mince, baked meatloaf, easy family dinner, Italian-inspired meatloaf
