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Photo of Slow-cooked Italian meatloaf by WW

Slow-cooked Italian meatloaf

11
Points
Total Time
1 hr 25 min
Prep
30 min
Cook
55 min
Serves
4
Difficulty
Moderate
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

Diced veal

250 g, minced

Raw pork mince

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 leaves

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.

Notes

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

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