Dinner

Easy Meatloaf with Spaghetti & Tomato Sauce Recipe

ByLuna Ryder February 4, 2026February 4, 2026

Introduction

This easy meatloaf served with spaghetti and rich tomato sauce is a comforting meal perfect for weeknights. It combines flavorful pork mince with aromatic herbs and creamy feta for a satisfying twist on a classic dish.

The image shows a white saucepan filled with spaghetti coated in a bright red tomato sauce, with the pasta strands twisting and piled loosely inside it. The saucepan has a wooden handle and rests on a yellow and white checkered cloth, placed on a white marbled surface. Next to the saucepan, on the right side, is a sliced meatloaf with a golden-brown crust, topped with two green leaves for decoration. Part of a white bowl with some spaghetti is visible on the right edge of the image. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp olive oil, plus extra for greasing and drizzling
2 onions, finely chopped
500g pork mince
1 large egg
75g fresh breadcrumbs
15 sage leaves, roughly chopped
100g feta, crumbled
3 bay leaves, 1 finely chopped
680g jar passata
600g spaghetti

Instructions

Step 1: Preheat the oven to 180°C (160°C fan)/gas mark 4 and grease an ovenproof dish with olive oil.
Step 2: Heat 2 tbsp olive oil in a large frying pan over medium heat. Add the chopped onions and cook for 5 minutes until softened. Remove half the onions and place them in a large bowl.
Step 3: Add the pork mince, egg, fresh breadcrumbs, chopped sage, crumbled feta, and finely chopped bay leaf to the bowl with the onions. Season well with salt and pepper, then mix everything thoroughly.
Step 4: Shape the mixture into a long sausage shape and place it in the greased ovenproof dish. Arrange the remaining whole bay leaves on top, drizzle with a little olive oil, and bake in the oven for 40-45 minutes until cooked through.
Step 5: While the meatloaf cooks, keep the remaining onions in the frying pan on low heat for 2 minutes. Then increase the heat and add the passata along with 70ml of water. Simmer gently for 30 minutes, stirring often, until thickened and flavorful. Season to taste.
Step 6: Cook the spaghetti according to the package instructions. Once cooked, drain and toss the spaghetti in the tomato sauce until well coated.
Step 7: Slice the meatloaf and serve it alongside the spaghetti with tomato sauce, letting everyone help themselves.

Tips & Variations

For a leaner version, substitute pork mince with turkey or chicken mince.
Add a pinch of chili flakes to the tomato sauce for a subtle heat.
Use dried herbs if fresh sage or bay leaves are unavailable; halve the quantity.
If you prefer, bake the meatloaf in a loaf tin for a more traditional shape.

Storage

Store leftover meatloaf and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop until warmed through. Cooked spaghetti should be stored separately to avoid sogginess and can be reheated with a splash of water or sauce.

How to Serve

The image shows a white saucepan filled with cooked spaghetti covered in a red tomato sauce, with the pasta strands slightly glossy and tangled together. The saucepan has a wooden handle and is placed on a white tray with a yellow and white cloth underneath. Next to the saucepan, there is a sliced meatloaf topped with melted, golden brown cheese and garnished with two green bay leaves. The whole scene is set on a white marbled surface with part of a white plate visible on the right edge. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this meatloaf recipe ahead of time?

Yes, you can prepare the meat mixture the day before and keep it covered in the refrigerator. Shape and bake it fresh when ready to serve for the best texture.