Introduction

This easy meatloaf pairs perfectly with spaghetti and a rich tomato sauce, making it a comforting and satisfying meal. With simple ingredients and straightforward steps, it’s ideal for busy weeknights or casual dinners.

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: Heat the oven to 180°C (160°C fan)/gas mark 4 and grease an ovenproof dish with 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 onions and place them in a large bowl.
Step 3: To the bowl with onions, add the pork mince, egg, breadcrumbs, chopped sage, crumbled feta, and the finely chopped bay leaf. Season well with salt and pepper, then mix everything together thoroughly.
Step 4: Shape the mixture into a long sausage shape and transfer it to the greased ovenproof dish. Place the remaining whole bay leaves on top and drizzle with a little more olive oil.
Step 5: Bake in the oven for 40-45 minutes, until the meatloaf is cooked through and nicely browned on the outside.
Step 6: While the meatloaf cooks, keep the onions left in the pan on a low heat for 2 minutes. Then increase the heat, pour in the passata and 70ml of water, and bring to a gentle simmer.
Step 7: Let the sauce bubble gently for about 30 minutes, stirring often, until thickened and flavorful.
Step 8: Cook the spaghetti according to the package instructions until al dente. Drain and toss the spaghetti with the tomato sauce.
Step 9: Slice the meatloaf and serve with the sauced spaghetti. Let everyone help themselves for a relaxed and hearty meal.

Tips & Variations

For extra flavor, add a teaspoon of dried oregano or chili flakes to the tomato sauce.
Use beef mince or a mix of pork and beef if preferred.
Swap feta for goat cheese or parmesan for a different cheesy twist.
If you like a wetter sauce, add a splash more water or passata while simmering.

Storage

Store leftover meatloaf and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in the microwave or covered in a low oven until warm. Spaghetti is best cooked fresh but can be stored refrigerated for 1-2 days and reheated with a little splash of water to loosen.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the meatloaf in advance?

Yes, you can shape the meatloaf a few hours ahead and keep it covered in the fridge before baking. This helps the flavors develop and saves time on the day.

What can I use instead of fresh breadcrumbs?

If you don’t have fresh breadcrumbs, use dry breadcrumbs soaked briefly in a little milk to keep the meatloaf moist.

Easy Meatloaf with Spaghetti and Tomato Sauce Recipe

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★★★★★

4.9 from 68 reviews

This easy meatloaf recipe pairs a flavorful pork mince loaf with a hearty tomato sauce and spaghetti, creating a comforting, family-friendly meal. The meatloaf is enriched with feta, sage, and fresh breadcrumbs, baked to perfection, and served alongside spaghetti tossed in a slow-simmered passata sauce infused with onions and bay leaves.

Author: Daniel
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 4 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)

Tomato Sauce

680g jar passata
70ml water

Spaghetti

600g spaghetti

Instructions

Prepare the Oven and Pan: Preheat the oven to 180°C (160°C fan) or gas mark 4. Grease an ovenproof dish with olive oil to prevent sticking.
Sauté Onions: Heat 2 tbsp olive oil in a large frying pan over medium heat. Add the finely chopped onions and sauté for 5 minutes until softened. Remove half of the onions and place them into a large mixing bowl.
Mix Meatloaf Ingredients: To the bowl with onions, add 500g pork mince, 1 large egg, 75g fresh breadcrumbs, 15 chopped sage leaves, 100g crumbled feta, and 1 finely chopped bay leaf. Season the mixture generously with salt and pepper and combine well to form an even mixture.
Shape and Bake Meatloaf: Shape the mixture into a long sausage shape and transfer it to the prepared ovenproof dish. Place the remaining whole bay leaves on top of the meatloaf and drizzle a little olive oil over it. Bake in the oven for 40-45 minutes until cooked through.
Prepare Tomato Sauce: While the meatloaf is baking, keep the remaining sautéed onions in the frying pan on low heat for 2 minutes. Increase the heat slightly, then add the jar of passata and 70ml water. Simmer gently for 30 minutes, stirring frequently, until rich and flavorful. Season the sauce to taste with salt and pepper.
Cook Spaghetti: Cook 600g spaghetti according to package instructions until al dente. Drain the pasta once cooked.
Combine and Serve: Toss the cooked spaghetti in the tomato sauce until evenly coated. Slice the meatloaf and serve alongside the spaghetti with tomato sauce for a hearty, satisfying meal.

Notes

For a leaner option, substitute pork mince with turkey or chicken mince.
Fresh sage can be replaced with dried sage at one-third the quantity if fresh is unavailable.
The feta adds a salty tang to the meatloaf; adjust seasoning accordingly.
Leftover meatloaf can be refrigerated for up to 2 days or frozen for up to 1 month.
Feel free to add a pinch of chili flakes to the tomato sauce for a spicy kick.

Keywords: easy meatloaf, pork meatloaf, spaghetti with tomato sauce, comfort food, family dinner