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Rolled meatloaf
Rolled meatloaf
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Prep Time:
25 minutes
Cook Time:
65 minutes
Total Time:
90 minutes
Savory dish creates double the delight: scrumptious dinner with built-in leftovers and bonus recipe for tomorrow.
Ingredients:
  • 18.20 gm olive oil
  • 1 large brown onion, grated
  • 4 garlic cloves, crushed
  • 150g baby spinach
  • 1kg beef mince
  • 41.60 gm tomato sauce
  • 24.40 gm worcestershire sauce
  • 625.00 ml fresh breadcrumbs
  • 82.50 ml finely grated parmesan cheese
  • 82.50 ml finely chopped kalamata olives
  • 82.50 ml chopped semi-dried tomatoes
  • Salad leaves, to serve
Instructions:
  • Preheat your oven to 180°C/160°C fan-forced and line a large baking tray with 1cm depth with baking paper.
  • In a frying pan, heat oil over medium heat. Sauté onion and garlic, stirring occasionally, for 3 to 4 minutes until soft. Allow to cool completely.
  • Place fresh spinach in a microwave-safe container, cover, and microwave on HIGH for 1 minute, or until wilted. Allow it to cool completely before squeezing out any excess liquid.
  • Combine mince, onion, tomato sauce, Worcestershire sauce, egg, breadcrumbs, Parmesan, and olives in a bowl. Season with salt and pepper, then mix well. Spread the mixture onto a 30cm x 50cm piece of baking paper on a flat surface, forming a 27cm x 40cm rectangle. Layer spinach and tomato on top. Roll up the mixture from one short side using the baking paper as a guide, similar to rolling a Swiss roll.
  • Place on a baking tray, shape to seal in the filling, then bake for 50 minutes to 1 hour until meatloaf is firm and fully cooked. Let it rest for 10 minutes, then slice and serve half with a side of salad. Wrap and refrigerate the rest of the meatloaf.

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