Introduction

This easy meatloaf with spaghetti and tomato sauce is a comforting meal that brings together juicy pork mince and fragrant herbs. Perfect for a family dinner, it combines a savory meatloaf with a rich, slow-simmered tomato sauce served over tender spaghetti.

Easy Meatloaf with Spaghetti and Tomato Sauce Recipe - Recipe Image

Ingredients

2 tbsp olive oil, plus extra for greasing and drizzling
2 onions, finely chopped
500g pork mince
1 large egg
75g fresh breadcrumbs
15 sage leaves, roughly chopped
100g feta, crumbled
3 bay leaves, 1 finely chopped
680g jar passata
600g spaghetti

Instructions

Step 1: Preheat the oven to 180°C (160°C fan)/gas mark 4 and grease an ovenproof dish with a little olive oil.
Step 2: Heat 2 tablespoons of olive oil in a large frying pan over medium heat. Add the onions and cook for 5 minutes until softened. Remove half of the cooked onions and place them in a large bowl.
Step 3: To the bowl with onions, add the pork mince, egg, fresh breadcrumbs, chopped sage, crumbled feta, and finely chopped bay leaf. Season well with salt and pepper, then mix thoroughly.
Step 4: Shape the mixture into a long sausage shape and place it into the greased ovenproof dish. Lay the remaining whole bay leaves on top and drizzle with a little olive oil.
Step 5: Bake the meatloaf in the oven for 40 to 45 minutes, or until cooked through.
Step 6: Meanwhile, return the remaining onions in the pan to low heat and cook gently for 2 minutes. Increase the heat and add the passata with 70ml of water. Simmer gently for about 30 minutes, stirring often, until the sauce thickens and the meatloaf is nearly done. Season to taste.
Step 7: Cook the spaghetti according to the packet instructions until al dente. Drain and toss the spaghetti in the tomato sauce.
Step 8: Slice the meatloaf and serve alongside the sauced spaghetti. Let everyone help themselves for a hearty and comforting meal.

Tips & Variations

For a lighter option, substitute pork mince with turkey or chicken mince.
Add a pinch of chili flakes to the tomato sauce for a subtle spicy kick.
If you don’t have fresh sage, dried sage can be used—reduce the amount to one-third.
Include some grated Parmesan in the meat mixture for extra richness.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop until warmed through. The meatloaf and sauce can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this meatloaf with beef instead of pork?

Yes, you can use beef mince or even a mixture of beef and pork mince for a different flavor and texture. Adjust seasoning as needed.

How do I know when the meatloaf is fully cooked?

The meatloaf is cooked when it reaches an internal temperature of 75°C (165°F) and the juices run clear. The texture should be firm but moist.

Easy Meatloaf with Spaghetti and Tomato Sauce Recipe

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4.5 from 150 reviews

This easy meatloaf with spaghetti and tomato sauce is a comforting, hearty meal perfect for family dinners. The flavorful pork meatloaf is enhanced with fresh herbs and crumbled feta, baked to juicy perfection and served alongside spaghetti tossed in a rich, slow-simmered passata sauce.

Author: Dana
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 4 to 6 servings 1x
Category: Main Course
Method: Baking
Cuisine: Italian-inspired

Ingredients

Scale

Meatloaf

2 tbsp olive oil, plus extra for greasing and drizzling
2 onions, finely chopped
500g pork mince
1 large egg
75g fresh breadcrumbs
15 sage leaves, roughly chopped
100g feta, crumbled
3 bay leaves (1 finely chopped, 2 whole for topping)

Tomato Sauce and Pasta

680g jar passata
70ml water
600g spaghetti

Instructions

Prep and heat the oven: Preheat the oven to 180°C (160°C fan)/Gas mark 4. Grease an ovenproof dish to prevent sticking.
Sauté onions for meatloaf: Heat 2 tbsp olive oil in a large frying pan over medium heat. Add finely chopped onions and cook for about 5 minutes until softened. Remove half of the onions and place them in a large mixing bowl.
Make the meatloaf mixture: To the bowl with onions, add pork mince, large egg, fresh breadcrumbs, roughly chopped sage leaves, crumbled feta, finely chopped bay leaf, and a generous seasoning of salt and pepper. Mix thoroughly until combined.
Shape and bake the meatloaf: Shape the meat mixture into a long sausage shape and transfer it to the greased ovenproof dish. Place the remaining whole bay leaves on top and drizzle a little extra olive oil over the meatloaf. Bake in the preheated oven for 40-45 minutes or until cooked through.
Simmer tomato sauce: While the meatloaf is baking, keep the remaining onions in the frying pan on low heat for 2 minutes. Then increase the heat and pour in the passata along with 70ml water. Let it simmer gently for about 30 minutes, stirring often, until it thickens and the meatloaf is nearly done. Season the sauce to taste with salt and pepper.
Cook spaghetti: Prepare the spaghetti according to the package instructions until al dente. Drain once cooked.
Combine and serve: Toss the drained spaghetti in the tomato sauce to coat evenly. Slice the cooked meatloaf and serve alongside the sauced spaghetti. Let everyone help themselves to this delicious, hearty meal.

Notes

Ensure the meatloaf reaches an internal temperature of 75°C (165°F) to guarantee it is fully cooked.
For a lighter version, substitute pork mince with lean turkey mince.
If feta is too salty for your taste, rinse it lightly before crumbling into the meat mixture.
The tomato sauce can be made ahead and refrigerated to deepen the flavor.
Use gluten-free breadcrumbs and pasta to adapt this recipe for gluten intolerance.

Keywords: meatloaf, spaghetti, tomato sauce, pork mince, easy dinner, Italian dish, baked meatloaf, family meal