Photo: Eaters Collective
Pork meatloaf, spaghetti sauce
13 ingredients
6
openrecipes
Waiters and senior chefs used to love the meatloaf I cooked for staff lunches as a young chef. I'd use leftovers and trimmings of pork, beef and lamb, then roast the loaf and serve it with spaghetti and a spicy tomato sauce. I swear, taking pride in staff lunches on a really tight budget got me extra promotions in the kitchen. I've just used pork mince here, but feel free to use any blend of minced meat – lamb, beef and game all work well too.
Estimated Nutrition (whole recipe, rough)
1205
Calories
63g
Protein
53g
Fat
116g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Clove | 1 tsp ground (2g) | 7 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 carrots
- olive oil
- 100 g stale bread
- 500 g higher-welfare minced pork
- 2 heaped teaspoons dried oregano
- 30 g feta cheese
- 1 large free-range egg
- 3 fresh red chillies
- 1 onion
- 2 cloves of garlic
- 1 x 700 ml jar of passata
- 30 g Cheddar cheese
- 480 g dried spaghetti
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By jamieoliver ·
Recipe sourced from
openrecipes