Baked potato slices
Try Gary Rhodes' recipe for crispy baked potatoes, sliced thinly and cooked with olive oil and salt. Perfect for a simple roast dinner side dish
Italian meatloaf
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 4
Skip to ingredients
- 50g fresh white breadcrumbs
- 4 tbsp finely grated parmesan
- 500g pack lean minced beef
- 1 onionfinely chopped
- 100g pancettachopped
- 1 garlic clovechopped
- 1 eggbeaten
- 1 tsp tomato purée
Nutrition: per serving
- kcal411
- fat23g
- saturates10g
- carbs13g
- sugars3g
- fibre1g
- protein39g
- salt2.01g
Method
step 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.
step 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.
