It has to be said, you can always rely on the Jamster to pull a family favourite out of the bag, and one that doesn’t break the bank too. It’s a challenge presenting my kids with a meal that they’ll both enjoy, well, one that isn’t pudding based anyhow. My son prefers vegetarian pasta dishes and my daughter will eat meat till the cows come home (pardon the pun) but would happily miss out the pasta. However, we struck gold with this one.

We have revisited one of the most well-utilised books on our shelf and found a recipe that concluded in four clean plates.  It can be located in the wonderful ‘Save with Jamie’ or online on his website here. It’s basically a deeply satisfying pork meatloaf in a rich and tasty tomato sauce…with a few roasted carrots thrown in for good measure…served up on spaghetti. Oh and the cheese, how could I forget…all topped off with melted mature cheddar. Yummers.

To make our version of this dish (serves four) you will need:

– 500g of pork mince

– Three carrots (peeled/cut into quarters lengthways)

– Olive oil

– 100g of stale white bread

– Two heaped teaspoons of dried oregano

– 60g of mature cheddar cheese (grated)

– One onion (peeled/chopped)

– Two cloves of garlic (peeled/chopped)

– 700ml of passata

– 500g of dried spaghetti 

– Salt and black pepper 


– Pre-heat the oven to gas mark 6/200C.

– Drizzle the carrots with olive oil and place in a baking tray. Cook for ten minutes.

– Blitz the bread in a blender and then combine the crumbs with the mince in a bowl by hand, along with one teaspoon of oregano, 30g of the cheddar cheese (Jamie opts for Feta cheese here), the egg and a good pinch of seasoning.

– Mould roughly into a loaf shape (approx 20cm in length) and when the carrots are ready, make a space in the middle of the tray and place the loaf in the centre. 

– Cook for twenty five minutes or until the meatloaf is golden and thoroughly cooked through. 

– Fry the onions and garlic in a little olive oil (medium heat) in a pan (at this point Jamie adds two chopped fresh chillies but we omitted these for the kids) along with the remaining oregano for ten minutes. Pour in the passata, add a splash of water to the jar, shake and pour into the pan. Season well and leave to simmer until the meatloaf is ready.

– Take the tray out of the oven and carefully pour the sauce around the meat, arranging the carrots on top. Place the rest of the cheddar on top of the meatloaf. Sprinkle some fresh rosemary leaves on top if desired (and if you have some to hand) and place back into the oven for five to ten minutes, or until the cheese is golden and bubbling. 

– Meanwhile cook the pasta in boiling water according to the packet instructions. Drain and serve on to plates, topped with the tomato sauce, carrots and finally the sliced meatloaf on top. 

I think the photograph speaks for itself here. Meat, cheese, carrots, tomatoes, and pasta…something for everyone in the House of Greedy. All that’s left to do is try the chilli loaded adult version. Either way, it’s a proper satisfying feed for less than a fiver.