Slow-cooker pork and spinach meatloaf
Baby spinach leaves
Lean pork mince
High fibre white bread
3 slice(s), to make 105g of breadcrumbs
Artichoke hearts, canned, rinsed, drained
300 g, finely chopped
Roasted capsicum, not in oil
125 g, finely chopped
1 medium, grated
Fresh lemon rind
1 tsp, finely grated
1 tbs, leaves
Sweet chilli relish
¼ cup(s), (60g)
- Place spinach in a heatproof bowl and cover with boiling water. Set aside for 2 minutes. Drain and rinse under cold water. Using your hands, squeeze as much moisture from spinach as possible. Finely chop and place in a large bowl.
- Add mince, breadcrumbs, artichoke, capsicum, onion, rind, lemon juice, thyme and 2 tablespoons relish to spinach. Mix until well combined.
- Shape mince mixture into a 20cm x 10cm loaf and place in a 4.5 litre (18-cup) slow cooker. Combine remaining relish and tomato sauce in a small bowl. Spoon over top of meatloaf. Cook, covered, on high or 3 hours (or low for 6 hours). Serve.