Pregnancy Friendly Italian-Style Meatloaf with Pancetta and Parmesan

Total time1 hr 35 min

Prep time20 min

Cook time1 hr 5 min

Pregnancy Friendly Italian-Style Meatloaf with Pancetta and Parmesan

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Ingredients

6 servings

For the meatloaf

4 oz pancetta, finely diced
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Chef's tip
Bacon is smokier than pancetta - use the same amount.
½ cup plain breadcrumbs
⅓ cup whole milk
1 lb ground beef (80/20)
½ lb ground pork
⅔ cup finely grated parmesan cheese
1 small yellow onion, finely diced
3 garlic cloves, minced
2 large eggs, lightly beaten
Ingredient note
Eggs are safe during pregnancy as long as they are cooked all the way through.
2 tbsp tomato paste
1 tsp dried oregano
Ingredient note
Oregano is fine during pregnancy in normal cooking amounts - this recipe uses about 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
½ tsp dried basil
½ tsp red pepper flakes
1 tsp kosher salt
½ tsp black pepper

For the glaze

½ cup crushed tomatoes
1 tbsp tomato paste
1 tsp olive oil
½ tsp dried oregano
Ingredient note
Oregano is fine during pregnancy in normal cooking amounts - this recipe uses about 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
¼ tsp sugar

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Preheat the oven to 375°F (190°C). In a 12-inch skillet over medium heat, cook the pancetta, stirring occasionally, until the fat has rendered and the pieces are lightly crisp, about 5–6 minutes. Transfer to a plate and set aside. Pour off all but about 1 tsp of the fat from the skillet.
2
Return the skillet to medium heat and add the diced onion. Cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Remove from heat and let cool for 5 minutes.

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