Italian Style Stuffed Meatloaf with Tomato Sauce
This is based on a Jill Dupleix recipe (The Sydney Morning Herald August 19 2011).
This is easy to make, requires about 45 minutes effort and an hour's baking. For the sausages, I prefer a spicy pork based Italian sausage or pork and fennel sausages. This can be served with a side of roast potatoes or a green salad.
Ingredients
1 cup dried bread crumbs
600 gm silverbeet, washed and chopped
12 cherry bocconcini balls
1/2 cup grated parmesan cheese
500 gm minced beef
500 gm filling from Italian pork sausages
1 tbs tomato paste
1 tbs capers
2 tbs olive oil
1/2 tsp dried oregano
1/2 tsp cayenne pepper
1/2 tsp grated nutmeg
2 cloves garlic, crushed
1 egg
200 ml red wine
salt and pepper
For the tomato sauce
2 tins chopped tomatoes
1 large brown onion, finely chopped
2 cloves garlic, finely chopped
1 tbs olive oil
2 tbs extra virgin olive oil
Salt & pepper to taste
Method
Pre-heat a fan forced oven to 200C. In a large bowl, add the beef, sausage meat, breadcrumbs, garlic, egg, cayenne pepper, nutmeg and tomato paste. With your hand, thoroughly mix the ingredients together for a couple of minutes until completely combined. Set to one side.
Heat a large frying pan over medium high. Add the olive oil and saute the silverbeet, stirring every minute, for about 5 minutes or until nice and soft. In between stirring, keep covered with a lid. You may need to cook it in batches. Place the cooked silverbeet into a large mixing bowl and allow to cool for 5 minutes. Once cooled slightly, add the bocconcini balls, parmesan cheese, capers and salt and pepper to taste, mix to combine.
On a sheet of baking paper, place the meat mix and flatten out with your hand into a large rectangle until about 1.5cm thick. Spread the silverbeet mix on top and gently but firmly form a tight roll using the baking paper. Transfer to a flat baking tray onto a fresh piece of baking paper, with the join underneath and gently slide out the previous piece of baking paper. Press down and seal the ends of the roll. add the wine to the pan and place in the oven for 55 minutes. I usually spray a little olive oil over the top as well.
Whilst the meatloaf is in the oven, prepare the tomato sauce by frying the onion and garlic in a frying pan with the oil for 5 minutes or until soft over a medium heat. Add the tomatoes and cook over a low-medium heat, stirring frequently, for 15-20 minutes. Remove from heat, add extra virgin olive oil, salt and pepper and stir through. Place a lid on the pan to keep warm.
Once cooked, remove from the oven and allow to sit for 5 minutes before slicing and serving with the sauce on the side.
This is easy to make, requires about 45 minutes effort and an hour's baking. For the sausages, I prefer a spicy pork based Italian sausage or pork and fennel sausages. This can be served with a side of roast potatoes or a green salad.
Ingredients
1 cup dried bread crumbs
600 gm silverbeet, washed and chopped
12 cherry bocconcini balls
1/2 cup grated parmesan cheese
500 gm minced beef
500 gm filling from Italian pork sausages
1 tbs tomato paste
1 tbs capers
2 tbs olive oil
1/2 tsp dried oregano
1/2 tsp cayenne pepper
1/2 tsp grated nutmeg
2 cloves garlic, crushed
1 egg
200 ml red wine
salt and pepper
For the tomato sauce
2 tins chopped tomatoes
1 large brown onion, finely chopped
2 cloves garlic, finely chopped
1 tbs olive oil
2 tbs extra virgin olive oil
Salt & pepper to taste
Method
Pre-heat a fan forced oven to 200C. In a large bowl, add the beef, sausage meat, breadcrumbs, garlic, egg, cayenne pepper, nutmeg and tomato paste. With your hand, thoroughly mix the ingredients together for a couple of minutes until completely combined. Set to one side.
Heat a large frying pan over medium high. Add the olive oil and saute the silverbeet, stirring every minute, for about 5 minutes or until nice and soft. In between stirring, keep covered with a lid. You may need to cook it in batches. Place the cooked silverbeet into a large mixing bowl and allow to cool for 5 minutes. Once cooled slightly, add the bocconcini balls, parmesan cheese, capers and salt and pepper to taste, mix to combine.
On a sheet of baking paper, place the meat mix and flatten out with your hand into a large rectangle until about 1.5cm thick. Spread the silverbeet mix on top and gently but firmly form a tight roll using the baking paper. Transfer to a flat baking tray onto a fresh piece of baking paper, with the join underneath and gently slide out the previous piece of baking paper. Press down and seal the ends of the roll. add the wine to the pan and place in the oven for 55 minutes. I usually spray a little olive oil over the top as well.
Whilst the meatloaf is in the oven, prepare the tomato sauce by frying the onion and garlic in a frying pan with the oil for 5 minutes or until soft over a medium heat. Add the tomatoes and cook over a low-medium heat, stirring frequently, for 15-20 minutes. Remove from heat, add extra virgin olive oil, salt and pepper and stir through. Place a lid on the pan to keep warm.
Once cooked, remove from the oven and allow to sit for 5 minutes before slicing and serving with the sauce on the side.
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| flattening the meat on the baking paper |
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| silverbeet placed ontop |
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| transferring the roll to the baking tray |
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| sealing the ends |
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