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Italian Meatloaf with Salsa

12 to 18 months18 to 24 months

Italian Meatloaf with Salsa

Serves6

Time preparation15mn

Time cooking45mn

Time Total60mn

Ingredients

Meatloaf
250g block frozen spinach, thawed

750g lamb mince ½ cup (50g) packaged breadcrumbs

½ cup (40g) grated parmesan

2 eggs 1/3 cup (15g) finely chopped parsley

1 medium (150g) onion, finely chopped

Salsa
1 tbsp olive oil

425g can chopped tomatoes

2 cloves garlic, crushed

½ cup (20g) basil leaves

Italian Meatloaf with Salsa

1. Preheat oven 200°C/180°C fan forced. Squeeze spinach to remove excess water; place in a large bowl with mince, breadcrumbs, parmesan, eggs, parsley and onion. Mix well.

2. Lay a large sheet of foil onto a bench; cover with baking paper; spread mince mixture onto baking paper and shape into a 25cm long, six cm high log. Wrap with foil and baking paper. Place on a baking tray and bake for 35 minutes; unwrap and cook for a further 10 minutes or until golden.

3. Meanwhile, place oil, tomatoes and garlic in a medium saucepan over high heat; simmer 10 minutes; add basil; cook a further 5 minutes; place in a food processor or blender and blend until smooth. Serve with meatloaf.

TIP: This meatloaf is generous enough for leftovers and sandwiches the next day!

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