A meatloaf made in the slow cooker. Genius!
Ingredients
- 1/2 bunch English spinach, trimmed
- 800g beef mince
- 2 garlic cloves, crushed
- 2 tablespoons fresh oregano leaves, chopped
- 1 egg, lightly beaten
- 1 1/2 cups fresh breadcrumbs
- 3/4 cup smooth ricotta
- 1/3 cup mozzarella, grated
- 1/4 cup caramelised onion relish
- 1/2 x 340g jar roasted pepper strips, drained
- 1/3 cup fresh basil leaves, firmly packed
- 737g jar red wine and garlic pasta sauce
- 200g mixed salad leaves
- Parmesan, shaved, to serve
- Bread, to serve
Equipment
- 5.5-litre slow cooker
Method
- Step 1Place spinach in a microwave-safe bowl. Add 1 tablespoon water. Cover with plastic wrap. Microwave on HIGH (100%) for 1 to 2 minutes or until just wilted. Set aside to cool. Squeeze out excess water.
- Step 2Place mince, garlic, oregano, egg and breadcrumbs in a bowl. Season. Mix well.
- Step 3Place a sheet of baking paper on a flat surface. Place mixture onto paper, pressing to form a 25cm x 28cm rectangle. Leaving a 1cm border, arrange spinach on top. Spread with ricotta. Sprinkle with mozzarella. Dollop with relish. Top with pepper, then basil. Using paper as a guide, roll up mince from 1 long end to enclose. Press ends to seal.
- Step 4Pour 1/2 the pasta sauce into slow cooker. Place meatloaf, seam-side down, into sauce. Pour over remaining sauce. Season.
- Step 5Cook on high for 4 hours (or low for 6 hours) or until meatloaf is cooked through. Turn slow cooker off. Stand for 10 minutes. Lift meatloaf onto a board. Slice. Serve with sauce, salad, parmesan and bread.
- High fibre
- Low carb
- Lower gi
Nutrition
2370 kj
Energy
19.7g
Fat Total
9.5g
Saturated Fat
5.7g
Fibre
45.9g
Protein
123mg
Cholesterol
1094mg
Sodium
46.6g
Carbs (total)
All nutrition values are per serve
Notes
Want to make this in the oven. Follow these directions:
Preheat oven to 160C/140C fan-forced. Follow steps 1, 2 and 3. Follow step 4, placing sauce and meatloaf in a 22cm x 33cm roasting pan. Bake for 1 hour 45 minutes or until meatloaf is cooked through. Stand for 10 minutes.
- Author: Kim Coverdale
- Image credit: Andrew Young
- Publication: Super Food Ideas
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