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Beef and bacon meatloaf

Beef and bacon meatloaf

Serve with mash, vegetables or pasta.

  • Serves 4
  • More than 1 hour


  • 1 onion, diced
  • 1 carrot, diced
  • 2 celery sticks, diced
  • 3 cloves garlic, chopped
  • Glug olive oil
  • ½ cup (125ml) grated parmesan
  • ⅔ cup (160ml) fresh breadcrumbs
  • 3-4 Tbsp (45-60ml) pesto
  • 1 extra-large egg, beaten
  • 500g lean beef mince
  • Salt and milled pepper
  • 1 packet (250g) bacon
  • 2 cans (400g each) chopped tomatoes
  • ½ cup (125ml) white wine
  • Handful pitted calamata olives
  • 2-3 Tbsp (30-45ml) baby capers
  • 1 punnet vine tomatoes
  • Handful flat-leaf parsley, roughly chopped


  1. Sauté onion, carrot, celery and garlic in oil and cool.
  2. Mix in parmesan, crumbs, pesto, egg and mince. Season well.
  3. Mould into loaf shape and place in a casserole dish.
  4. Crisscross strips of bacon over meatloaf and pour tomatoes and wine around it. Cook for 30 minutes.
  5. Add olives, capers and vine tomatoes and cook for another 15-20 minutes.
  6. Remove from heat and rest for 10 minutes.
  7. Spoon off excess oil from sauce and add parsley.
  8. Serve with pan sauce and your choice of starch.
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