Britalian meatloaf

Britalian meatloaf

https://www.coop.co.uk/recipes/britalian-meatloaf

Britain meets Italy in this hearty supper made with our 100% British beef steak mince and Bolognese-style sauce

  • Feeds 4Feeds 4
  • Ready in 1 hour 30 minutes

Each serving contains

  • Energy
    33%
    2775kj 662kcal
  • Fat
    High 41%
    28.8g
  • Saturates
    High 65%
    12.9g
  • Sugar
    Low 41%
    10.4g
  • Salt
    Low 41%
    0.92g

% of adult’s reference intake | Carbohydrates per serving : 61g

Ingredients

  • 4 Co-op baking potatoes
  • 1 tbsp Co-op olive oil, plus extra for greasing
  • 1 red onion, finely chopped
  • 500g pack Co-op 12% fat British beef steak mince
  • 300g Co-op bolognese pasta sauce
  • 30g wholemeal breadcrumbs
  • 30ml Co-op 0% fat Greek style natural yogurt
  • 1 Co-op British egg, beaten
  • 2 x 120g packs Co-op mangetout
  • 40g Co-op unsalted butter

Method

  1. Preheat the oven to 200°C/fan 180°C/Gas 6
  2. Prick the potatoes all over with a fork and rub with half the oil
  3. Bake on a tray for 80 mins, until the skin is crisp and the flesh inside is soft
  4. Meanwhile, grease a 450g loaf tin
  5. Heat the remaining oil in a pan and cook the onion on a medium heat for 5 mins
  6. Set aside to cool
  7. Put the mince in a bowl with 100g of the bolognese pasta sauce, the breadcrumbs, yogurt, egg and cooked onion, and season
  8. Mix well with your hands and transfer to the loaf tin, pressing down to compress
  9. Cover with foil and transfer to the freezer for 10 mins to set
  10. Bake for 40 mins, then remove from the oven and leave to stand for 10 mins
  11. Cook the mangetout in boiling water for 2-3 mins, then drain
  12. Heat the remaining bolognese sauce in a pan
  13. Butter the baked potatoes, turn out and slice the meatloaf
  14. Serve topped with the bolognese sauce, with the mangetout on the side

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