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Italian-style Meatloaf with Crushed Herbed Potatoes

Italian-style Meatloaf with Crushed Herbed Potatoes


A hearty, flavoursome meal with traditional Italian flavours.

  • Serves: 6 |
    6 servings
  • Difficulty:

  • Prep Time : 15 mins |
  • Cook Time : 40 mins
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1 onion, finely chopped
1 fat clove garlic, crushed
1 Tbsp (15 ml) olive oil
½ C (125 ml) dried porcini or exotic mushrooms soaked in hot water for 10 minutes or until soft
¼ C (60 ml) grated Parmesan cheese
¼ C  (60 ml) Italian parsley, chopped
¼ C  (60 ml) basil leaves, chopped
1 slice of bread or ciabatta
1 egg
500 g beef mince (or a mixture of beef and pork mince)

6 rashers of streaky bacon for topping

Rich Tomato Sauce
1 onion, finely chopped
4 anchovies
6 capers, chopped
2 garlic cloves, crushed
2 Tbsp (30 ml) olive oil
1 tin (400 g) chopped tomatoes

1 tsp (5 ml) dried Italian herbs
¼ C (60 ml) Italian parsley, chopped

Crushed Herbed Potatoes
600 g baby potatoes, boiled until tender in salted water  (+- 15 minutes)
½ C (125 ml) Italian parsley, finely chopped
½ C (125 ml) basil leaves, finely chopped
1 clove garlic, crushed
½ lemon, zest and juice
2 Tbsp (30 ml) Parmesan infused olive oil or olive oil
salt and pepper


Preheat the oven to 180 °C.

In a small pan, sauté the onion and garlic in olive oil until softened and translucent. Remove and allow to cool slightly.
Remove the mushrooms from the soaking water, but do not discard the water. Squeeze the excess liquid out of the mushrooms and chop finely. Moisten the slice of bread in the mushroom soaking water, then added to the mince mixture. Mix the onion mixture, chopped mushrooms and remaining meatloaf ingredients together with the mince until well combined. Season well. Press into a medium greased loaf tin and cover with streaky bacon.
Bake in the oven for +- 35 minutes. Allow to rest for 10 minutes before slicing.

Rich Tomato Sauce
In a saucepan sauté the onion, anchovies, capers and garlic in a dash of olive oil until softened and fragrant. The anchovies will disintegrate.
Add the chopped tomatoes, dried herbs and Italian parsley. Bring to the boil, then simmer uncovered for +- 20 minutes until thick, chunky and flavoursome. Season to taste.

While still hot, lightly squash the baby potatoes using a fork. Toss together with herbs, garlic, lemon and oil. Season to taste.
Serve sliced meat loaf with chunky tomato sauce and herb potatoes.