Combine two family favourites.
If your family is bored with Spaghetti Bolognese, meatballs or plain meatloaf, you should try this recipe. All the delicious classic Bolognese flavours but you can slice it!
I made my meatloaf with as few ingredients as possible but of course you can adapt it for your family’s favourites. If you don’t like bacon then swap it for some sliced mushrooms. You could also reduce the fat by using chicken or turkey mince combined with some grated zucchini. The possibilities are pretty endless.
The best thing about this is that it requires no pre-cooking of the meat or the pasta. Just put the whole lot in a loaf pan and bake 🙂
Serve it with crusty or garlic bread and some green salad.
Ingredients – serves 4:
- 200g/7 oz dried spaghetti, broken into lengths that fit your loaf pan
- 500g/1 lb jar tomato pasta sauce
- 500g/1 lb beef mince (ground)
- 150g/5 oz bacon, diced
- 1/2 cup grated cheese
- freshly ground black pepper, to season
- garlic bread and salad, to serve
- Heat your oven to 200C/180C fan forced/390F and spray a loaf pan with a little cooking spray.
- Put approximately one-third of the spaghetti into an even layer in the bottom of your loaf pan, then spread a few spoonfuls of the pasta sauce over it to cover.
- Put the beef mince, bacon and about two-thirds of the remaining pasta sauce into a medium bowl and stir to mix.
- Put half the beef mixture into the loaf pan and spread into an even layer.
- Use another third of the spaghetti to make a layer on top of the beef, then spoon on some more pasta sauce.
- Use the remaining beef mixture to make another layer, then spread a little more pasta sauce over the top. Use the back of a spoon to press down well on the top of the meatloaf to ensure that it is compacted well (or it might fall apart once it is cooked).
- Bake in the oven for 25 minutes.
- Remove the part-cooked meatloaf from the oven and place the remaining spaghetti on the top. Spread more pasta sauce on top to cover the spaghetti.
- Bake for a further 25-30 minutes.
- Remove from the oven and leave to cool for 5 minutes. Then, place an oven-proof serving plate over the top of the meatloaf and, ensuring you use oven gloves, carefully invert the whole thing in order to turn the meatloaf out onto the plate. (If there is any excess fat around the meatloaf, use some kitchen paper to soak it up.)
- Scatter your grated cheese on top of the meatloaf and place under your grill (broiler) for a couple of minutes until the cheese is melted and golden.
- Grind some black pepper over the top of the meatloaf.
- Serve and enjoy!