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Jamie Oliver's Pork Meatloaf Spaghetti Sauce family recipe

Chef Jamie Oliver gives us a taster of his latest book, Save with Jamie, with this recipe for a 'spicy-as-you-like' meatloaf spaghetti sauce

Posted: 19 September 2013
by Catherine Hudson

Pork Meatloaf Spaghetti Sauce. © 2013, Jamie Oliver Enterprises Limited, Photography: David Loftus
Jamie's new book is in the shops now. © 2013, Jamie Oliver Enterprises Limited, Photography: David Loftus

Jamie Oliver, the doyen of fantastic family food, is back with a brilliant new recipe book, Save with Jamie, to make the money you spend in the supermarket, go further. In Jamie's words this book, filled with 120 family-friendly recipes, has been created to help its readers "eat well, shop smart, cook clever and waste less." 

Here, we share a tantalising recipe from Save with Jamie, Pork Meatloaf Spaghetti Sauce: created by Jamie in his younger chefing days. Also, don't miss the recipe for Jamie's Sweet Pea Fish Pie, on Junior.

Jamie says: "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. The chillies add extra depth to this sauce, but if your kids won't eat them, simply leave them out."

Pork Meatloaf Spaghetti Sauce: Serves 6

Total time: 1 hour / 588 calories


3 carrots

Olive oil

100g stale bread

500g higher welfare minced pork

2 heaped teaspoons dried oregano

20g feta cheese

1 large free range egg

1 onion

2 cloves of garlic

Optional: 3 fresh red chillies (halved and deseeded)

1 x 700ml jar of passata

30g Cheddar cheese

480g dried spaghetti


Preheat the oven to 200ºC/400ºF/gas 6. Peel the carrots, quarter lengthways, then place in a roasting tray (roughly 25cm x 30cm), drizzle with oil and cook for 10 minutes. Meanwhile, blitz the bread into breadcrumbs in a food processor, then use your hands to mix in a bowl with the pork, half the oregano, the crumbled feta (it’s a small amount, but it makes all the difference!), the egg and a good pinch of salt and pepper. Shape into a loaf (roughly 20cm long), then, when the time’s up on the carrots, make a space in the middle of the tray and add the meatloaf. Cook for a further 25 minutes, or until the meatloaf is golden and cooked through.

Meanwhile, peel and finely chop the onion and garlic and halve the chillies lengthways (if using), then put them into a medium pan on a low heat with a lug of oil and the remaining oregano. Fry for about 10 minutes, or until softened, stirring regularly. Pour in the passata, add a splash of water to the empty jar, swirl it around and pour into the pan, season to perfection, then simmer until the time’s up on the meatloaf.

Remove the tray from the oven and carefully pour the sauce around the meatloaf. Pull the carrots to the top of the sauce and arrange around the meatloaf with the chillies (if using), then grate the Cheddar on top of it (I like to sprinkle over a few fresh woody herb leaves like rosemary at this point, if you've got it). Pop the meatloaf back into the oven for a further 5 to 10 minutes, or until golden and delicious, and the sauce is bubbling. Meanwhile, cook the spaghetti in a large pan of boiling salted water according to packet instructions, then drain. Serve everything in the middle of the table with a salad, then slice up the meatloaf, mashing the chillies into the sauce for added heat, if you like.

Save with Jamie, published by Michael Joseph, Penguin. Available here priced £26

Recipes © Jamie Oliver

Did you know? Jools Oliver's kids fashion collection, Little Bird at Mothercare, won the Junior Design Award 2013 for Best Boyswear

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