Italian meatloaf

• fresh white breadcrumbs↗50g g
• finely grated parmesan4 tbsp tbsp
• pack lean minced beef↗500g g
• onion↗1

  finely chopped

• pancetta↗100g g

  chopped

• garlic clove↗1

  chopped

• egg↗1

  beaten

• tomato purée↗1 tsp tsp

Step-by-step instructions

1. 1

   Heat oven to 190C/170C fan/gas 5. Line the long sides and base of a 2lb loaf tin with double thickness baking parchment. Mix 2 tbsp each of the breadcrumbs and Parmesan in a small bowl and set aside. Tip all the remaining ingredients into a large bowl with a good shake of salt and pepper and mix well – hands are the best for this job.

2. 2

   Press the mixture into the loaf tin and sprinkle with the reserved crumb mix. Bake for 40-45 mins until the top is golden and crunchy. If the top does not colour in the oven, pop the tin under the grill and brown the top for 5 mins. Cool in the tin for 5 mins, then lift out using the parchment and put on a board. Slice and serve with potatoes and green beans.