Slow-cooked Italian meatloaf
7
Points®
Total time: 1 hr 25 min • Prep: 30 min • Cook: 55 min • Serves: 4 • Difficulty: Easy
Meatloaf has never tasted better! The swirl of spinach, currants and more add another burst of flavour that everyone will love.
Ingredients
Light mozzarella cheese
25 g, grated
Veal mince
250 g
Pork mince, raw
250 g
Brown onion
1 small, finely chopped
Carrot(s)
1 small, coarsely grated
Garlic
1 clove(s), crushed
Dried breadcrumbs
50 g, made from day-old white bread
Tomato pasta sauce
½ cup(s), (130g), tomato and basil
Prosciutto fat trimmed
4 slice(s), (60g), fat trimmed
Baby spinach
2 cup(s)
Currants
1 tbs
Pine nuts
2 tsp, toasted
Orange sweet potato (kumara)
600 g, (kumara), chopped
Instructions
1
Preheat oven to 170°C or 150°C fan-forced. Line a large baking tray with baking paper.
2
Combine mince, onion, carrot, garlic, breadcrumbs and 2 tablespoons pasta sauce in a large bowl. Place a 40cm-long piece of baking paper on a clean work surface. Press mince mixture evenly into a 20cm x 30cm rectangle.
3
Leaving a 5cm border at one short end, top mince with prosciutto, spinach, currants, nuts and mozzarella. Using the paper as a guide and removing it as you roll, roll mince mixture from 1 short side. Place on prepared tray and bake for 45 minutes.
4
Drain excess juices from tray. Brush top of meatloaf with remaining pasta sauce. Bake for 10 minutes or until meatloaf is cooked through.
5
Meanwhile, boil, steam or microwave sweet potato until tender. Drain. Mash until smooth. Serve slices of meatloaf with mash.
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