Here’s a super-smart dish that keeps on giving — a delicious meal one night, with leftovers and a recipe for the next night.
Ingredients
- 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
- Step 1Preheat oven to 180°C/160°C fan-forced. Line a large, 1cm-deep baking tray with baking paper.
- Step 2Heat oil in a frying pan over medium heat. Cook onion and garlic, stirring, for 3 to 4 minutes or until softened. Cool completely.
- Step 3Place spinach in a microwave-safe container. Microwave, covered, on HIGH (100%) for 1 minute or until wilted. Cool completely. Squeeze out excess liquid.
- Step 4Place 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.
- Step 5Place 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.
- Low carb
- Lower gi
Nutrition
3200 kj
Energy
40g
Fat Total
15g
Saturated Fat
6g
Fibre
63g
Protein
250mg
Cholesterol
924.41mg
Sodium
12g
Carbs (sugar)
36g
Carbs (total)
All nutrition values are per serve
Notes
Serves 4 with leftovers. Use leftovers to make the Hot meatloaf sandwiches for dinner tomorrow night (see related recipe).
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.
- Author: Lucy Nunes
- Image credit: Rob Palmer
- Publication: Super Food Ideas
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