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Italian Meatloaf


  • 24 cherry tomatoes

  • Pinch of dried oregano

  • Salt and pepepr

  • 2 slices good quality white bread, crusts removed and torn into pieces

  • Milk, for soaking bread

  • 1 pound ground pork

  • 3/4 pound ground sirloin

  • 1 large egg, lightly beaten

  • 2 large cloves garlic, grated or minced

  • A couple of sprigs rosemary, finely chopped

  • A handful of flat-leaf parsley, finely chopped

  • 3 to 4 tablespoons grated onion

  • A couple of small handfuls grated Pecorino cheese

  • A little freshly grated nutmeg, about 1/8 teaspoon

  • ECOO - Extra Virgin Olive Oil, for tossing tomatoes and basil

  • A few leaves basil, torn or chopped

  • Balsamic drizzle, store-bought or homemade, option


Preheat oven to 375 F. 

Halve cherry tomatoes and arrange them on a baking rack placed over a baking sheet so the heat can surround the tomatoes while they roast. Season with oregano, salt and pepper, and roast 30 minutes. Remove tomatoes from oven and reserve. 

Place torn bread in a bowl, cover with milk and let soak. Place pork and beef in a bowl, season with salt and pepper and add the egg. Wring excess milk out of the bread and mash it into moist crumbs between your fingers as you add to the meat. Add the garlic, rosemary, parsley, onion, cheese and nutmeg. Mix everything well with your hands to combine.

Add meat mixture into meatloaf pan and flatten the top with your hand. 

Bake for 1 hour. 

Toss the roasted tomatoes with basil and a drizzle of EVOO. 

Serve meatloaf slices topped with tomatoes and basil, and a drizzle of balsamic as garnish.