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Photo of Slow-cooked Italian meatloaf by WW

Slow-cooked Italian meatloaf

Total Time
1 hr 25 min
30 min
55 min
Meatloaf has never tasted better! The swirl of spinach, currants and more add another burst of flavour that everyone will love.


Light mozzarella cheese

25 g, grated

Veal mince

250 g

Pork mince, raw

250 g

Brown onion

1 small, finely chopped


1 small, coarsely grated


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)


1 tbs

Pine nuts

2 tsp, toasted

Orange sweet potato (kumara)

600 g, (kumara), chopped


  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.


SERVING SUGGESTION: Steamed broccoli.TIP: You can use lean beef mince instead of pork and veal.