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Spinach and fetta rolled meatloaf with charred greens
Spinach and fetta rolled meatloaf with charred greens
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Prep Time:
30 minutes
Cook Time:
55 minutes
Total Time:
85 minutes
Spinach and feta stuffed pork and veal meatloaf - irresistibly delicious twist on a classic!
Ingredients:
  • 36.40 gm extra virgin olive oil
  • 1 leek, trimmed, thinly sliced
  • 200g baby spinach
  • 100g fetta, crumbled
  • 750g pork and veal mince
  • 3 garlic cloves, crushed
  • 3/4 tsp dried chilli flakes
  • 187.50 ml dried breadcrumbs
  • 64.38 gm milk
  • 1 egg, lightly beaten
  • 2 bunches asparagus, trimmed
  • 2 bunches broccolini, trimmed
  • 125.00 gm hot tomato chutney, to serve
Instructions:
  • Preheat your oven to 220C/200C fan-forced. Line a 26cm x 32cm Swiss roll pan with baking paper, making sure to extend the paper 1cm above the edges on all sides. Also, line a baking tray with baking paper.
  • In a large frying pan over medium-high heat, warm half of the oil. Stir in the leek and cook until softened for about 5 minutes. Add the spinach and cook until wilted for about 2 minutes. Transfer the mixture to a bowl and let it cool. Once cooled, mix in the feta cheese.
  • In a large bowl, combine mince, garlic, chilli, breadcrumbs, milk, and egg. Season with salt and pepper, then mix thoroughly. Press the mince mixture into a swiss roll pan. Top with spinach mixture, leaving a 5cm border on one short end. Roll up the meatloaf from the short end without the border to enclose the filling, using the baking paper as a guide. Transfer the meatloaf to a prepared tray, remove the baking paper, and bake for 40 to 45 minutes until golden brown and cooked through. Allow it to stand for 10 minutes before serving.
  • Heat a chargrill pan over medium heat. In a large bowl, toss asparagus and broccolini with remaining oil, salt, and pepper until coated. Grill in batches for 5 minutes until tender.
  • Slice the savory meatloaf and plate it with smoky charred vegetables and a tangy tomato chutney.

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