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Mediterranean-style meatloaf with potato

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  • Lactose free
  • Peanut free
  • Nut free
  • Sesame free
  • Soy free
  • Shellfish free
  • Seafood free
  • No added sugar
  • 3 serves veg or fruit

Tender and tasty, this meatloaf with potatoes even happens to be dairy free.

  • Serves4
  • Cook time55 minutes
  • Prep time15 minutes, + 5 mins standing time
Mediterranean-style meatloaf with potato


  • 500g baby potatoes, quartered
  • 2 Coles Australian Free Range Eggs
  • 500g Coles Australian Pork & Beef Bolognese Mince
  • 1 cup (70g) fresh breadcrumbs (made from day-old bread)
  • 1 small brown onion, coarsely grated
  • 145g tub Coles Deli Mixed Antipasto, finely chopped

Nutritional information

Per serve: Energy: 2254kJ/539 Cals (26%), Protein: 36g (72%), Fat: 30g (43%), Sat Fat: 11g (46%), Sodium: 508mg (25%), Carb: 35g (11%), Sugar: 8g (9%), Dietary Fibre: 3g (10%).

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.


  1. Step 1

    Place the potato in a large saucepan and cover with cold water. Bring to the boil over high heat. Cook for 15 mins or until the potato is tender. Drain. Use a potato masher or fork to roughly mash the potatoes. Add 1 egg and stir to combine. Season. 

  2. Step 2

    Preheat oven to 180°C. Grease a 9cm x 19cm loaf pan. Line with baking paper, allowing the sides to overhang. Combine mince, breadcrumbs, onion, antipasto and remaining egg in a large bowl. Press mince mixture into prepared pan. Top with potato mixture and spray with olive oil spray. Bake for 40 mins or until the potato is golden and mince mixture is cooked through. 

  3. Step 3

    Stand for 5 mins before removing from pan. Cut into slices to serve.

Recipe tip

Serve with steamed carrot, steamed beans and tomato relish

Clever storage

You can freeze leftover cooked meatloaf for up to 3 months. Wrap in plastic wrap, then in foil before freezing