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INSPIRING RECIPES

Pork meatloaf & spaghetti sauce

Serves: 6

Total Time: 1 h

Recipe Ingredients

3Carrots
Olive Oil
4 ozStale Bread125 g
1 lb Certified Humane Ground Pork500 g
2 heaped tspDried Oregano10+ mL
1 ozFeta Cheese30 g
1Large Egg
3Fresh Red Chilies
1Onion
2Cloves Of Garlic
2 ¾ cups Passata (tomato Sauce)700 mL
1 oz Cheddar Cheese30 g
1 lbUncooked Spaghetti 500 g

Nutritional information

Per serving (⅙ recipe)
Calories295
Protein27.3 g
Total fat14.3 g
Sat fat4.8 g
Carbohydrates17.5 g
Sugar9 g
Sodium1000 mg

Recipe directions

  1. Step 1

    Preheat the oven to 400ºF (200ºC). Peel the carrots, quarter lengthways, then place in a roasting pan (roughly 10 x 12-in./25 x 30-cm), drizzle with oil and roast for 10 min.

  2. Step 2

    Meanwhile, blitz the bread into breadcrumbs in a food processor, then use your hands to mix in a bowl with the pork, half the oregano, the crumbled feta (it’s a small amount, but it makes all the difference!), the egg and a good pinch of salt and pepper. Shape into a loaf (roughly 8 in./20 cm long), then, when the time’s up on the carrots, make a space in the middle of the pan and add the meatloaf. Cook for a further 25 min., or until the meatloaf is golden and cooked through.

  3. Step 3

    Meanwhile, halve the chilies lengthways and seed, then put them into a medium saucepan on a low heat with a lug of oil for 2 min. while you peel and finely chop the onion and garlic. Scoop out and reserve the chilies, then put the onion and garlic into the pan with the remaining oregano and fry for about 10 min., or until softened, stirring regularly. Pour in the passata, season to perfection, then simmer until the time’s up on the meatloaf.

  4. Step 4

    Remove the pan from the oven and carefully pour the sauce around the meatloaf. Pull the carrots to the top of the sauce and arrange around the meatloaf with the chilies, then grate the Cheddar on top of it (I like to sprinkle over a few fresh woody herb leaves like rosemary at this point, if I’ve got it). Put the meatloaf back into the oven for a further 5 to 10 min., or until golden and delicious, and the sauce is bubbling. Meanwhile, cook the spaghetti in a large saucepan of boiling salted water following the package instructions, then drain. Serve everything in the middle of the table with a salad, then slice up the meatloaf, mashing the chilies into the sauce for added heat, if you like.