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Meatloaf with spaghetti

 

Taken from ‘Save With Jamie’ cookbook.

Ingredients

        3 carrots

        olive oil

        100 g stale bread

        500 g minced beef or a mix of lamb and beef

        2 heaped teaspoons dried oregano

        30 g feta cheese

        1 large free-range egg

        3 fresh red chillies

        1 onion

        2 cloves of garlic

        1 x 700 ml jar of passata

30 g Cheddar cheese

 

480 g dried spaghetti

Method

Preheat the oven to 200ºC/400ºF/gas 6.

Peel the carrots, quarter lengthways, then place in a roasting tray (roughly 25cm x 30cm), drizzle with oil and cook for 10 minutes.

 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 20cm long), then, when the time's up on the carrots, make a space in the middle of the tray and add the meatloaf. Cook for a further 25 minutes, or until the meatloaf is golden and cooked through.

 Meanwhile, halve the chillies lengthways and deseed, then put them into a medium pan on a low heat with a lug of oil for 2 minutes while you peel and finely chop the onion and garlic. Scoop out and reserve the chillies, then put the onion and garlic into the pan with the remaining oregano and fry for about 10 minutes, or until softened, stirring regularly. Pour in the passata, add a splash of water to the empty jar, swirl it around and pour into the pan, season to perfection, then simmer until the time's up on the meatloaf.

 Remove the tray 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 chillies, 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). Pop the meatloaf back into the oven for a further 5 to 10 minutes, or until golden and delicious, and the sauce is bubbling.

 Meanwhile, cook the spaghetti in a large pan of boiling salted water according to packet instructions, then drain. Serve everything in the middle of the table with a salad, then slice up the meatloaf, mashing the chillies into the sauce for added heat, if you like.

Products

Beef Steak Mince

A family favourite from Aberdeen Angus Beef, can be used in a wide range of recipes from the traditional Scottish favourite, mince and tatties to Spaghetti Bolognese or Chilli. Our mince really stands out providing real flavour and texture to guarantee the quality of your dish.

500g

Buffalo Steak Mince

A great product in the buffalo, just as versatile as beef mince but with extra bite and flavour. A must try product.
500g pack.

Lamb Mince

Lean minced lamb which will go into a traditional Shepherd’s Pie, Meatballs or you very own Lamb Burgers.

500g

Mince and Stew Box

6 x 500g Beef Steak Mince
4 x 500g Hand Diced Beef Stewing Steak