- 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
- 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
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