Easy meatloaf with spaghetti and tomato sauce

• olive oil↗2 tbsp tbsp

  plus extra for greasing and drizzling

• onion↗2

  finely chopped

• pork mince↗500g g
• large egg1
• fresh breadcrumbs↗75g g
• sage leaves15

  coarsely chopped

• feta↗100g g

  crumbles

• bay leaves↗3

  finely chopped

• passata↗680g jar g

  jar

• spaghetti↗600g g

Step-by-step instructions

1. 1

   Preheat the oven to 180°C/160°C fan/gas 4 and grease a fire‑proof dish. Heat the oil in a large skillet over medium heat, add the onion and sauté for 5 minutes, then set aside half of it and place it in a large bowl together with the minced pork, egg, breadcrumbs, sage leaves, feta and the finely chopped bay leaf. Season well and mix. Shape into a long sausage‑like form and transfer to the greased dish. Place the remaining bay leaves on top, drizzle a little more oil and bake for 40‑45 minutes until done.

2. 2

   Meanwhile, keep the remaining onion on low heat in the skillet. Cook for 2 minutes, then increase the heat and add the passata with 70 ml water. Simmer for 30 minutes on low, stirring often, or until the meatloaf is cooked through. Season to taste.

3. 3

   Cook the spaghetti according to the package instructions. When everything is ready, toss the spaghetti with the tomato sauce, slice the meatloaf and serve.