Add to Cookbook

Italian Pork And Potato Meatloaf With Roasted Tomato

Italian Pork And Potato Meatloaf With Roasted Tomato

A flavour-packed meatloaf, sandwiched between layers of creamy mashed potato and mozarella cheese, makes a great winter night’s meal.


  • about 500 grams floury potatoes, peeled
  • 2 tblsp oil
  • 1 onion, peeled and chopped
  • 1 red pepper, deseeded and chopped
  • 1 clove garlic, peeled and chopped
  • 750 grams minced pork
  • ¾ cup fresh white breadcrumbs
  • ¼ cup roughly chopped fresh basil
  • 1 egg, beaten
  • salt and pepper
  • ½ cup mozzarella cheese
  • 6-8 large spinach leaves, trimmed and washed
  • 2 tblsp honey to glaze

Roasted Tomatoes

  • 500 grams ripe red tomatoes
  • 4 cloves garlic, peeled and sliced
  • about 2 tblsp olive oil
  • salt and pepper


  1. Cook the potatoes in boiling, salted water until tender. Drain, mash and set aside.
  2. Heat oil in a fry pan and cook the onion, pepper and garlic until tender, but not brown. Cool.
  3. In a bowl, combine cooked onion mixture, minced pork, breadcrumbs, basil and egg; mix well. Season with salt and pepper.
  4. Take half the mince and shape into a large loaf in the base of an ovenproof dish. Spread half the mashed potato on top and then cover with layers of spinach and cheese and top with a final layer of potato. Firmly mould the remaining minced meat on top.
  5. Bake at 200°C for 40-45 minutes. Halfway through cooking, brush the loaf with the honey to glaze.
  6. Serve sliced with the roasted tomatoes.

Roasted Tomatoes

  1. Cut tomatoes in half horizontally, squeeze out the pips and discard. Place on a small baking tray. Place a sliver of garlic and 1/2 tsp oil in each half and season with salt and pepper. Cook beside the meat loaf for 20 minutes.

Comments (0)

Please login to submit a comment.