- Nut free
- Peanut free
- Sesame free
- Soy free
- Shellfish free
- Seafood free
- No added sugar
Full of flavour and freezer-friendly, this bolognaise-inspired meatloaf recipe is finished with a mozzarella topping.
- Serves8
- Cook time1 hour 5 minutes
- Prep time15 minutes, + cooling time
Ingredients
- 2 tsp olive oil
- 2 bacon rashers (100g), finely chopped
- 2 carrots, coarsely grated
- 3 shallots, finely chopped
- 4 garlic cloves, crushed
- 2/3 cup (50g) stale breadcrumbs (made from day-old bread)
- 1 tbs tomato paste
- 1/3 cup (25g) finely grated parmesan
- 1 tsp dried mixed herbs
- 1/2 cup (125ml) milk
- 1 Coles Australian Free Range Egg, lightly whisked
- 1 tbs chopped basil
- 1kg Coles Australian Pork & Beef Bolognese Mince
- 500g jar pasta sauce
- 1/2 cup (50g) grated mozzarella
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C. Heat the oil in a medium frying pan over medium heat. Add the bacon and cook, stirring, for 5 mins or until bacon starts to brown. Add the carrot, shallot and garlic. Cook, stirring, for 5 mins or until carrot softens. Transfer to a heatproof bowl and set aside to cool slightly.
Step 2
Add the breadcrumbs, tomato paste, parmesan, dried herbs, milk, egg, basil, mince and ⅓ cup (95g) pasta sauce to the carrot mixture in the bowl. Season and stir to combine. Transfer the mince mixture to a greased roasting pan and shape into a wide log.
Step 3
Bake the meatloaf for 25 mins. Pour the remaining pasta sauce over the meatloaf and bake for a further 15 mins. Increase oven to 200°C. Sprinkle the mozzarella over the top of the meatloaf and bake for a further 10-15 mins or until mozzarella is golden.
Step 4
Cut the meatloaf in half. Transfer half the meatloaf to an airtight container. Cool. Place in the fridge for up to 3 days or freeze for up to 3 months.
Step 5
Slice the remaining meatloaf. Divide among serving plates and spoon over some of the sauce to serve.
Recipe tip
Serve with basil leaves, shaved parmesan, salad leaves and mashed potato
COOK. STORE. SAVE.
Use it up: The leftover meatloaf is perfect for sandwiches. Slice and heat, then enjoy on toasted Turkish bread with avocado, caramelised onion relish and baby rocket leaves.
Bolognaise-style meatloaf
- Serves8
- Cook time1 hour 5 minutes
- Prep time15 minutes, + cooling time
Ingredients
- 2 tsp olive oil
- 2 bacon rashers (100g), finely chopped
- 2 carrots, coarsely grated
- 3 shallots, finely chopped
- 4 garlic cloves, crushed
- 2/3 cup (50g) stale breadcrumbs (made from day-old bread)
- 1 tbs tomato paste
- 1/3 cup (25g) finely grated parmesan
- 1 tsp dried mixed herbs
- 1/2 cup (125ml) milk
- 1 Coles Australian Free Range Egg, lightly whisked
- 1 tbs chopped basil
- 1kg Coles Australian Pork & Beef Bolognese Mince
- 500g jar pasta sauce
- 1/2 cup (50g) grated mozzarella
Description
Full of flavour and freezer-friendly, this bolognaise-inspired meatloaf recipe is finished with a mozzarella topping.
Method
Step 1
Preheat oven to 180°C. Heat the oil in a medium frying pan over medium heat. Add the bacon and cook, stirring, for 5 mins or until bacon starts to brown. Add the carrot, shallot and garlic. Cook, stirring, for 5 mins or until carrot softens. Transfer to a heatproof bowl and set aside to cool slightly.
Step 2
Add the breadcrumbs, tomato paste, parmesan, dried herbs, milk, egg, basil, mince and ⅓ cup (95g) pasta sauce to the carrot mixture in the bowl. Season and stir to combine. Transfer the mince mixture to a greased roasting pan and shape into a wide log.
Step 3
Bake the meatloaf for 25 mins. Pour the remaining pasta sauce over the meatloaf and bake for a further 15 mins. Increase oven to 200°C. Sprinkle the mozzarella over the top of the meatloaf and bake for a further 10-15 mins or until mozzarella is golden.
Step 4
Cut the meatloaf in half. Transfer half the meatloaf to an airtight container. Cool. Place in the fridge for up to 3 days or freeze for up to 3 months.
Step 5
Slice the remaining meatloaf. Divide among serving plates and spoon over some of the sauce to serve.