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12-18 months
Lunch
Recipe
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Italian Meatloaf with Salsa

6
60 mins

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

Step by step

  • 15 mins
    Preparation
  • 45 mins
    Cooking
  • 60 mins
    Time total
  • 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!