Rolled meatloaf recipe

Photo:Rolled meatloaf recipe

The home of Tasty Food Recipes invites you to try Rolled meatloaf recipe. Enjoy my collection of delicious food recipes and learn how to make Rolled meatloaf.

Ingredients (serves 4)
1 tablespoon olive oil
1 large brown onion, grated
4 garlic cloves, crushed
150g baby spinach
1kg beef mince
2 tablespoons tomato sauce
1 tablespoon worcestershire sauce
1 egg, lightly beaten
2 1/2 cups fresh breadcrumbs
1/3 cup finely grated parmesan cheese
1/3 cup finely chopped kalamata olives
1/3 cup chopped semi-dried tomatoes
Salad leaves, to serve

Method
Prehat oven to 180°C/160°C fan-forced. Line a large, 1cm-deep baking tray with baking paper.

Heat oil in a frying pan over medium heat. Cook onion and garlic, stirring, for 3 to 4 minutes or until softened. Cool completely.

Place spinach in a microwave-safe container. Microwave, covered, on HIGH (100%) for 1 minute or until wilted. Cool completely. Squeeze out excess liquid.

Place mince, onion mixture, tomato sauce, worcestershire sauce, egg, breadcrumbs, parmesan and olives in a bowl. Season with salt and pepper. Mix to combine. Place a 30cm x 50cm piece of baking paper on a flat surface. Spoon over mince mixture. Press into a 27cm x 40cm rectangle. Top mince mixture with spinach, followed by tomato. Starting at 1 short side, use baking paper as a guide to roll up like a Swiss roll.

Place on prepared tray. Smooth ends to enclose filling. Bake for 50 minutes to 1 hour or until meatloaf is firm to touch and cooked through. Stand for 10 minutes. Serve half the meatloaf sliced with salad. Cover and refrigerate remaining meatloaf.

Notes
Serves 4 with leftovers. Use leftovers to make the Hot meatloaf sandwiches for dinner tomorrow night .
Leftovers tips: You can keep leftovers in the fridge for up to 3 days. Store in airtight containers or snap-lock bags.

Rolled meatloaf can be frozen in airtight containers or snap-lock bags for up to 3 months. Thaw in the fridge overnight before using.

Source
Super Food Ideas - February 2010, Page 54
Recipe by Lucy Nunes