Easy Meatloaf with Spaghetti & Tomato Sauce Recipe

Introduction

This easy meatloaf served with spaghetti and homemade tomato sauce is a comforting, satisfying meal perfect for busy weeknights. The combination of savory pork mince, fragrant herbs, and creamy feta makes it a flavorful twist on a classic favorite.

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

1. Step 1: Heat oven to 180C/160 fan/gas 4 and grease an ovenproof dish with olive oil.
2. Step 2: Heat 2 tbsp olive oil in a large frying pan over medium heat. Add the onions and sizzle for 5 minutes. Remove half the onions and place them in a large bowl.
3. Step 3: To the bowl with onions, add the pork mince, egg, fresh breadcrumbs, chopped sage, crumbled feta, and the finely chopped bay leaf. Season well with salt and pepper, then mix thoroughly.
4. Step 4: Shape the mixture into a long sausage-like meatloaf and transfer it to the greased ovenproof dish. Place the remaining whole bay leaves on top, drizzle with a little more olive oil, and bake for 40-45 minutes until cooked through.
5. Step 5: While the meatloaf cooks, keep the remaining onions in the pan on low heat for 2 minutes. Increase the heat, pour in the passata along with 70ml water, then bubble gently for 30 minutes, stirring often, until the sauce thickens and the meatloaf is nearly done.
6. Step 6: Cook the spaghetti according to the package instructions. Once ready, toss the drained spaghetti in the tomato sauce.
7. Step 7: Slice the cooked meatloaf and serve it alongside or on top of the sauced spaghetti for everyone to enjoy.

Tips & Variations

• For a leaner option, substitute pork mince with turkey or chicken mince.
• Add a pinch of chili flakes to the tomato sauce for a gentle heat.
• Use fresh breadcrumbs made from day-old bread for the best texture.
• Try swapping sage with rosemary or thyme for a different herbal flavor.

Storage

Store any leftover meatloaf and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop until warmed through. Cooked spaghetti is best freshly served but can be kept separately refrigerated and reheated with a splash of water to prevent drying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use beef mince instead of pork?

Yes, beef mince works well in this recipe; just adjust seasoning to your taste as beef can be richer in flavor.

Is it okay to prepare the meatloaf mixture in advance?

Absolutely. You can prepare the mixture and shape the meatloaf a few hours ahead, keeping it covered in the fridge until ready to bake.

Easy Meatloaf with Spaghetti & Tomato Sauce Recipe

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★★★★★

4.9 from 124 reviews

This easy meatloaf recipe combines flavorful pork mince with fresh herbs and feta, baked to perfection and served alongside spaghetti tossed in a rich, homemade tomato passata sauce. A comforting, hearty dish perfect for family dinners.

• Author: Lila
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 4–6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

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

Tomato Sauce

• 680g jar passata
• 70ml water

Pasta

• 600g spaghetti

Instructions

1. Prepare and cook onions: Heat 2 tbsp olive oil in a large frying pan over medium heat. Add the finely chopped onions and sizzle for 5 minutes. Remove half of the onions and place them in a large bowl for the meatloaf mix; keep the remaining onions in the pan on low heat.
2. Make meatloaf mixture: To the bowl with onions, add the pork mince, egg, fresh breadcrumbs, roughly chopped sage leaves, crumbled feta, and finely chopped bay leaf. Season the mixture well with salt and pepper, then mix thoroughly until combined.
3. Form and bake meatloaf: Shape the mixture into a long sausage shape and transfer it to a greased ovenproof dish. Place the remaining whole bay leaves on top, drizzle with a little olive oil, and bake in a preheated oven at 180°C (160°C fan/gas mark 4) for 40-45 minutes until cooked through.
4. Cook tomato sauce: While the meatloaf bakes, keep the onions in the pan on low heat and cook for 2 minutes. Then increase the heat, pour in the passata and 70ml water. Let the sauce bubble gently for 30 minutes on low heat, stirring often, until thickened and flavorful. Season to taste with salt and pepper.
5. Cook spaghetti: Cook the spaghetti following the package instructions until al dente. Drain well once cooked.
6. Combine and serve: Toss the cooked spaghetti in the prepared tomato sauce to coat evenly. Slice the meatloaf and serve alongside the spaghetti, allowing everyone to help themselves to this hearty and satisfying meal.

Notes

• Make sure to finely chop the onions for better mixing and smooth sauce texture.
• Using fresh sage and bay leaves boosts the aromatic flavor profile of the meatloaf.
• If you prefer, you can substitute pork mince with beef or a mixture of beef and pork.
• For a richer sauce, you can add a splash of red wine or a pinch of sugar if the passata is too acidic.
• This dish reheats well and can be stored in the fridge for up to 3 days.

Keywords: meatloaf, spaghetti, tomato sauce, easy dinner, pork mince, baked meatloaf, Italian cuisine