Incredible mixed Meatloaf (over pasta) -Saturday Weekly Recipe post

Mixed Meatloaf and sauce (over pasta) -Saturday Weekly Recipe post

Serves 4


Jamie’s Money Saving Meals is an AWESOME cooking show here in Oz..

He is really squared away in the kitchen, and I have always admired his approach to the simplicity of the “basics”

I saw a presentation of this dish prepared on the EXACT DAY that I was planning a meatloaf for dinner 😉 I was REALLY psyched to try this, as it seemed like an awesomely HUGE meatball on a plate of spaghetti. It was PERFECT,  because this week, I’m on week 2 of my ketogenic diet, and my hubby, NEEDS It worked out so well for us.

The meatloaf goes REALLY well with the pasta. Leftovers..ummm.. (if there are any) are delicious reheated, and I am CERTAIN a meatloaf sandwich would be off the chain..;-)  ENJOYEEE!!

Whenever possible, BUY ORGANIC< and CLEAN FOODS 😉

May be made “Dairy free”  Gluten Free, Grain free.


Mixed meat meatloaf with pasta 
(slightly adapted from  “Jamie Oliver’s” recipe)

The Stuff you need:

  • Meatloaf:
  • 3 carrots
  • extra-virgin olive oil
  • ½ onion, finely chopped
  • 1/2 lb ground beef
  • 1/2 lb ground italian pork
  • 1/4 c breadcrumbs (optional)
  • 1 TBS dried oregano -(to taste)
  • 1 TBS chopped basil ( fresh if possible- to taste)
  • 1 TBS chopped parsley ( fresh if possible- to taste)
  • 3/4 cup crumbled feta cheese
  • 1 large egg
  • a few drops of Tabasco ( to taste)
  • salt and black pepper (to taste)Sauce and pasta:
  • 3 red chili’s sliced, lengthwise, seeded
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 1 tsp oregano ( fresh if possible- to taste)
  • 1 tsp basil ( fresh if possible- to taste)
  • 1 tsp parsley( fresh if possible- to taste)
  • 4 cloves of garlic, minced
  • 1 jar of any kind of tomato sauce
  • salt and black pepper( to taste)
  • 1/2 c cheddar/parmesan or whatever kind of cheese you have to sprinkle on top
  • 16 oz dried spaghetti

What to do with the Stuff

  • Preheat the oven to 200°C/400°F
  • Peel the carrots, quarter lengthways
  • Place in a roasting tray, drizzle with the oil and bake for 10 minutes
  • In a large bowl, add the meats, breadcrumbs,  oregano, basil, parsley, feta, egg, Tabasco, salt and pepper
  • Mix lightly with your hands (don’t overmix or the meatloaf will be tough) mix all, and spice to your taste
  • Shape into a loaf
  • Make a space in the middle of the tray with the carrots- add the meatloaf
  • Bake for a further 30- 35 minutes, or until the meatloaf is cooked through
  • While the meatloaf is in the oven, make the sauce- in a medium saucepan
  • Heat the olive oil, add the onion and the herbs, add the garlic and cook until fragrant.
  • Add the jar of sauce, season to taste with additional herbs, salt and pepper- etc. to your taste
  • Simmer for 15-20 minutes while Meatloaf is baking
  • Have a large saucepan of salted boiling water ready (for the spaghetti)
  • Remove the tray from the oven, pour the sauce around the meatloaf
  • Top the meatloaf with a spoonful of tomato sauce, and grated cheese
  • Lower heat to 350F put meatloaf back into the oven for 15 minutes, and the sauce is bubbling
  • Meanwhile, cook the spaghetti according to packet instructions, then drain
  • Serve spaghetti topped with slice(s) of meatloaf, topped with sauce, garnish with carrots, and chili’s

Stellar Shepherd’s Pie (Wednesday weekly Recipe post)

Stellar Shepherds Pie


Stuff you need:

  • 1 pound potatoes, peeled and chopped
  • 1 tablespoon olive oil
  • ½ lb ground beef
  • ½ lb ground sausage
  • 1 large onion, chopped
  • 1 small green pepper, chopped
  • 6 cloves garlic, chopped
  • 1 & ½ C well seasoned veggie, chicken or beef stock
  • 2 TBS tomato paste
  • 1 TBS soy sauce
  • 2 TBS Worcestershire sauce
  • 1 TBS mild curry powder
  • 1 TBS cornstarch
  • 2 tomatoes, chopped
  • 1 (16 ounce) package frozen mixed peas, corn, and carrots
  • ¼ C milk
  • 1 TBS butter
  • ½ C shredded extra-sharp Cheddar cheese
  • salt and pepper to taste
  • diced green onion & parsley (garnish)

What to do with the stuff:

  • Bring a large pot of salted water to a boil
  • Add potatoes, cook until tender but still firm, about 15 minutes; drain, and return to pan
  • While potatoes are boiling, heat oil in a large skillet
  • Cook ground meat with the onion, red pepper, and garlic until beef is evenly browned
  • Stir in beef stock, tomato paste, soy sauce, Worcestershire sauce, and curry powder
  • Bring to a boil, and simmer 5-6 minutes
  • Mix cornstarch with a little stock to form a paste, stir into skillet with tomatoes, corn, peas and carrots
  • Cook until thickened; season with salt and pepper
  • Spoon into a casserole dish
  • Preheat oven on broiler setting
  • Add milk and butter to cooked potatoes, whip until smooth and creamy
  • Spoon mashed potatoes over meat mixture
  • Sprinkle top lightly with shredded cheese.
  • Place under broiler for 10-15 minutes or until cheese is melted and speckled with brown
  • Garnish with chopped green onions & parsley


-MY own, amazing Meatloaf- “comfort food city”… (Saturday- weekly recipe post)

-MY own, amazing Meatloaf-



The Stuff you’ll Need 😉

  • 1 pound ground beef
  • 1 pound Italian sausage (spicy if you want)
  • 1 medium yellow onion, diced
  • 1 small green bell pepper, diced
  • 2 large stalks chopped celery
  • 1 large carrot shredded and diced finely
  • 6 garlic cloves chopped
  • 2 TBS Olive oil
  • 2 eggs
  • 1/2 small can tomato paste
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 1 teaspoon dry mustard
  • 2 tablespoons Worcestershire
  • 1 &1/2 cup shredded mozzarella cheese
  • 1 cup Panko crumbs (optional)
What to do with the Stuff 😉
  • Preheat oven to 400 degrees F (200 degrees C)
  • Saute onion, green pepper, celery, carrot, and garlic in olive oil until soft
  • Combine salt, pepper, tomato paste, Worcestershire, dry mustard and eggs in a blender, puree until smooth
  • Mix ground beef & sausage in a large bowl
  • Add sauteed veggies
  • Add mozzarella cheese
  • Add egg mixture
  • Add panko crumbs-optional
  • Mix to combine
  • Transfer beef mixture to a shallow baking dish and shape into a loaf
  • Bake for 45-50 minutes
  • Remove from oven and let meatloaf to rest uncovered for 15 minutes
  • Slice and serve